The Un-Burrito Bowl


  • 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 again the grain in thin strips.


  • Rice cooked according to instructions, while simmering add 2-3 cloves minced garlic, juice from 1/2 a line, 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 {the easiest thing ever: peel, grill, cut off the cob. Really that’s it}
  • Fresh salsa
  • 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}


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