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Steak burrito bowls with skirt steak, vegetables, romaine lettuce, tortilla chips and avocado crema sauce over rice.
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Ultimate Steak Burrito Bowls with Avocado Crema

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.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Main Course
Cuisine: Mexican
Keyword: chipotle steak burrito bowl recipe, easy steak burritos, steak burrito bowl recipe
Servings: 4


Avocado Crema

  • 1 garlic clove
  • cup lightly packed cilantro leaves and tender stems
  • 1 medium avocado, seed discarded
  • cup sour cream
  • 2 tablespoons fresh lime juice
  • ¼ cup water, plus more as needed
  • Hot sauce, to taste
  • Salt and freshly ground black pepper


  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ¼ teaspoon cinnamon
  • ½ teaspoon packed brown sugar
  • 1 tablespoon neutral vegetable oil
  • 1 pound skirt steak, cut crosswise into thirds
  • Salt and freshly ground black pepper
  • 1 small red onion, thinly sliced
  • 1 poblano pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 4 garlic cloves, peeled and smashed
  • 1 cup fresh or frozen sweet corn
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped fresh cilantro

For serving

  • 2-3 cups cooked grains, such as rice, quinoa or millet (or you could use tortillas!)
  • Shredded romaine lettuce
  • Corn tortilla chips
  • Avocado Crema
  • Hot sauce


Make the avocado crema

  • In a mini food processor, process the garlic until finely chopped. Add the cilantro, and process again until chopped. Scoop in the avocado flesh, and add the sour cream, lime juice, water and a dash of hot sauce. Season with salt and pepper. Process until smooth. Taste and adjust the seasonings as needed, adding more hot sauce or water as desired (the sauce should be spoonable). Transfer to a bowl and cover with plastic wrap (if making ahead, refrigerate until needed).

Cook the steak and veggies

  • In a small bowl, mix together the chili powder, cumin, coriander, cinnamon and brown sugar. Season the steak pieces with salt and pepper on both sides, and sprinkle with 1 tablespoon of the spice mix (reserve the rest of the spice mix).
  • Heat a large cast iron skillet over medium-high heat. Once hot, add the oil. Arrange the steak pieces in the pan (if your pan isn’t big enough, do this in batches). Cook until browned on the bottom, about 3 to 4 minutes. Flip and cook until done to your liking, about 2 to 4 minutes longer for medium-rare (the internal temperature should read 130 to 135 degrees F for medium-rare). Transfer the steak to a cutting board (reserve the skillet).
  • In the same skillet, add the onion, peppers and garlic. Season with salt and pepper. Cook over medium-high heat, stirring occasionally, until the vegetables are browned and tender, about 5 to 7 minutes. Add the corn and the remaining spice rub. Cook, stirring, until the corn is warmed through, about 1 to 2 minutes. Remove the pan from the heat and add the lime juice and cilantro. Season with salt and pepper to taste.


  • Thinly the steak against the grain. Spoon the grains into bowls, and arrange the steak and vegetables over top, along with the shredded romaine lettuce and tortilla chips. Drizzle or dollop with the avocado crema. Serve with hot sauce.


Do Ahead: The avocado crema can be refrigerated for up to 1 day. Place a piece of plastic wrap directly on the surface of the sauce to prevent browning.
  • Feel free to swap out the skirt steak for boneless, skinless chicken thighs!
  • The skirt steak gets cooked in a large cast iron skillet, but you can grill it instead (but you’ll miss out on all those browned bits on the bottom of the pan, which will flavor the vegetables).
  • The best way to check for doneness is with a good instant read thermometer. For medium-rare, cook the meat to 130 degrees F (135 degrees F for medium). If you’re using chicken thighs, cook them to 165-170 degrees F. Be sure to let the meat rest before slicing.
  • For the most tender results, slice the steak against the grain. The grain in skirt steak runs crosswise, so you actually want to slice the meat lengthwise (check out my video above to see what I mean).
  • The avocado crema gets made in a mini food processor but you could use a larger model instead.