The Un-burrito Bowl

So lately, I’ve been on a serious Mexican food kick. Or maybe I should say Mexican-inspired kick. I don’t know what it is, but I want to put cumin on everything. I feel like my nickname should be Capt Cumin! Lol! With a combination of this pretty intense heatwave we’ve been having here in my part of little ol’ New England, and the summer season seeping into my brain, the last thing I want to do is turn on my oven and bring more awful heat into the house. A couple months ago my super generous dad gave us an amazing brand new grill! I’ve been trying to use it as much as I can before 2 feet of snow drops, and it’s freakin’ impossible to stand out there and wait for those beautifully chared diamond patterns. {Don’t take that the wrong way, anyone who knows me knows I prefer the snow!} But let’s face it, your craving for that jalapeno & sour cream combo drops a little bit right along with the temperature.

{If you don’t have a grill, a broiler works just as well. You just have to keep a closer eye on the steak since it will cook much faster under such high direct heat}

To keep on keepin’ on with my Mexican dinner theme, I made this beautiful bowl last night. A combination of some fresh raw veggies, rice of course, and that perfect rare flank steak piled right on top! And let me tell you, not to toot a horn, but it tasted just as amazing as it looks. Any meat that can be cooked rare, I prefer it cooked extremely rare! Anything past medium in my opinion is burnt! But to each their own!

For dinners like these where steak isn’t the focal point, I love to grab one of those 2-3 lb flank steaks for about 6-8$! I mean come on! How can you go wrong!? It’s the perfect size to feed 2 that night, plus plenty of leftovers for both the next day!

So, on that note, I’ll just cut to the chase and break it all down for ya…


  • 1.5-3 lb flank steak
  • 1/2 Tbsp cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1-2 Tbsp Olive oil

– Pat steak dry with paper towel.

– Combine all spices thoroughly.

– Rub steak with spice mixture, pressing a touch to make sure spices really stick.

– Drizzle both sides with olive oil and let sit around 15 minutes.

– Once grill {or broiler} has reached temp cook steak to desired doneness.

– Remove from heat, cover with foil, and let rest about 10 minutes.

– Slice against the grain in thin strips. {If you’re unsure what that means; look at the steak and see how the fibers run. If they look like there going left to right, slice across the lines. NEVER slice the same direction as the fibers or you’ll completely ruin the cut of meat.}


  • Rice cooked according to instructions, while simmering add 2-3 cloves minced garlic, juice from 1/2 a lime, a generous pinch of salt, and black pepper. Once fully cooked let sit for 5 minutes, add black beans and cilantro, and let steam together.
  • Diced avocado
  • Grilled buttery corn {peel corn, place on grill/under broiler, turn every few minutes until cooked and a few blackened kernels, brush with butter, season with salt and pepper, cut off the cob!}
  • Fresh salsa {I use store bought! Don’t judge}
  • Sour cream
  • Shredded cheddar cheese


In the largest bowl you can find {just kidding! But you’ll want to eat more then a regular bowl can hold!} place rice and bean mixture first. Sprinkle with cheese so that it can melt ever so slightly. Top with a scoop of avocado, fresh salsa, corn, and sour cream. Finally top with that delicious, tender steak!

{For a vegetarian option: use 1-3 squash or zucchini, slice long ways to create “steaks”, season the same, grill/broil as well}


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s