These easy-to-make steak burrito bowls are one of my favorite dinners, and I hope you’ll love them too! Spice-rubbed skirt steak gets served with a tangle of caramelized peppers, onions and sweet corn, with a creamy avocado sauce to tie everything together. The recipe was inspired by the Chicken Burrito Bowls in my book, Build-a-Bowl
. I swap out the chicken for skirt steak and amp up the flavor with a smoky-sweet spice rub (the steak is worth making in its own right, even if you don’t make the bowls). I also incorporate a mix of fajita-inspired veggies (which get cooked in the same pan as the steak!). The avocado crema sauce is like the love child between guacamole and sour cream and is also amazing on tacos. I love to serve all of the components over grains for a one-bowl dinner, but they’re also delicious tucked into tortillas. Feel free to swap out the skirt steak for boneless, skinless chicken thighs.