Mexicali Steak Burrito Bowls

If you’re searching for a vibrant and flavor-packed meal, look no further than Mexicali Steak Burrito Bowls. These bowls combine hearty, seasoned steak with layers of colorful veggies, zesty toppings, and comforting rice, all drizzled in a tangy cilantro ranch. From the charred corn to the fresh guacamole, every element brings its own personality, turning the classic burrito into a crave-worthy bowl you’ll want to make on repeat. Whether you’re meal prepping for the week or bringing friends together for a festive dinner, this dish turns your table into a Mexicali feast in no time.

Ingredients You’ll Need

There’s nothing fussy about these Mexicali Steak Burrito Bowls—the ingredients are straightforward but absolutely crucial for building those layers of savory, fresh, and tangy flavors. Each item makes a bold statement, whether it’s a punch of spice, a creamy finish, or a burst of color.

• Cilantro lime rice: Fragrant and fresh, it forms the perfect fluffy base and balances the richer toppings.
• Corn salsa or charred corn: Sweet and smoky, this adds a wonderful crisp bite and gorgeous golden hue.
• Sautéed onions and peppers: A classic fajita combo that provides a mellow sweetness and satisfying bite.
• Guacamole: Creamy, rich, and loaded with bright lime and cilantro, it plays well with the spicy steak.
• Cheese (cotija, oaxaca, monterrey jack, or pepper jack): Pick your favorite, from salty crumbles to melty strands for extra indulgence.
• Pico de gallo: Fresh, tangy, and bursting with color, this salsa pulls everything together.
• Shredded lettuce: Cool, crisp lettuce gives each bite a refreshing crunch and contrast.
• Pickled or raw red onions: Adds zing and just the right pop of pink color.
• Pickled or raw jalapeños: Go for pickled for tang or raw for heat—either way, spice it up!
• Cilantro ranch (or sour cream/plain Greek yogurt): A tangy drizzle that unites all the flavors in the bowl.
• Chopped cilantro: A sprinkle of freshness as the final touch for both flavor and color.
• For the Mexicali steak: 2 tablespoons Mexicali seasoning, 1 large lime (juiced), 1 tablespoon avocado oil, 2 pounds steak (sirloin, skirt, or flank): This combo guarantees juicy, bold steak at the heart of your burrito bowls.

How to Make Mexicali Steak Burrito Bowls

Step 1: Prepare Your Add-Ins

Before you heat up the grill, make sure you’ve prepped any extras: salsa, guacamole, pico de gallo, and even the charred corn. These can easily be made ahead, sometimes even a day in advance to let the flavors mingle and simplify assembly later.

Step 2: Marinate the Steak

In a large mixing bowl, combine your Mexicali seasoning, avocado oil, and fresh lime juice. Add in your steak and toss everything together so the meat is evenly coated with all those zesty spices. Let it sit while you get the grill ready—the flavors soak in fast.

Step 3: Grill the Steak

Preheat your grill to 500°F (or about 260°C) for that steaks-house-worthy sear. Once roaring hot, lay the steak on the grill, close the lid, and grill for 5 to 6 minutes (depending on thickness). Flip, then grill another 3 to 4 minutes until the meat hits 145°F in the center for juicy perfection.

Step 4: Rest and Slice

Transfer your steak to a cutting board and tent it loosely with foil to keep warm. Give it a luxurious 6 to 8 minute rest—this helps the juices redistribute for truly tender bites. Then slice or dice it just the way you like for your Mexicali Steak Burrito Bowls.

Step 5: Build Your Burrito Bowls

Spoon warm cilantro lime rice and a handful of crunchy lettuce into each bowl as your base. Pile the cubed steak in the center, then arrange all your add-ins—guac, salsa, veggies, cheese, jalapeños—around the meat. Finish strong with a generous drizzle of cilantro ranch and a shower of fresh cilantro for maximum flavor.

How to Serve Mexicali Steak Burrito Bowls

Garnishes

Nothing completes Mexicali Steak Burrito Bowls like fresh finishing touches: an extra squeeze of lime, a sprinkle of chopped cilantro, crunchy tortilla strips, or even a few slices of fresh avocado on top. Each garnish adds both beauty and an extra pop of flavor.

Side Dishes

These bowls are a meal all on their own, but a side of warm tortilla chips or a simple black bean salad can round things out beautifully if you’re feeding a crowd. A chilled agua fresca or a tangy margarita brings a bit of party spirit to the table!

Creative Ways to Present

Try serving your Mexicali Steak Burrito Bowls in a big, beautiful spread with all toppings in separate bowls so each guest can build their own combo—like a burrito bowl bar. For a fun twist, layer everything in mason jars for a picnic or lunch on-the-go.

Make Ahead and Storage

Storing Leftovers

Leftover elements of Mexicali Steak Burrito Bowls hold up well in the fridge. Keep each ingredient in its own airtight container, especially the steak and fresh veggies. This keeps everything crisp and flavorful for up to three days.

Freezing

While the fresh salsas and greens are best enjoyed right away, the steak itself freezes beautifully. Slice or cube any leftover cooked steak and stash it in an airtight bag for up to two months. Thaw it overnight in the fridge for the best texture when it’s time for a bowl revival.

Reheating

To warm the steak, pop it in a skillet over medium heat with a splash of broth or water, or microwave gently until just warmed through. If you prepped rice ahead, reheat with a damp paper towel to keep it fluffy. Always add fresh toppings just before serving to keep things lively and crisp.

FAQs

Can I make Mexicali Steak Burrito Bowls with chicken or shrimp?

Absolutely! Swap the steak for marinated grilled chicken or shrimp, adjusting the cooking times as needed. The same Mexicali seasoning and lime marinade work wonders with either protein.

What’s the best way to char corn for these bowls?

For maximum flavor, toss corn kernels in a hot, dry skillet or grill them on the cob until they’re blistered and slightly smoky. Cutting kernels off the cob after grilling guarantees those irresistible charred bits in every spoonful.

Can I make these bowls vegetarian?

Yes! Simply skip the steak and load up your Mexicali Steak Burrito Bowls with black beans, extra veggies, and all your favorite toppings. You’ll get all the bold taste, minus the meat.

Which steak cut works best for burrito bowls?

Sirloin, flank, or skirt steak all work beautifully. Choose whichever cut you love best; just make sure it’s sliced thin across the grain for tenderness and easier eating.

How spicy can I make Mexicali Steak Burrito Bowls?

The spice level is totally up to you! Add more jalapeños, hot salsa, or a splash of your favorite hot sauce if you’re after more heat, or stick with the classic lineup for a milder bowl suitable for everyone.

Final Thoughts

If you’re ready to turn taco night into something unforgettable, let Mexicali Steak Burrito Bowls steal the show. Dive in, get creative with your toppings, and don’t be surprised if everyone asks for seconds. Give these bowls a try—you’ll be hooked from the very first bite!

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