Fustini's Oils and Vinegars
Steak Burrito Bowls

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Steak Burrito Bowls


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Steak Burrito Bowls

Prep Time15 min Cook Time30 min Total Time45 min Servings4 Gluten Free


  • 1 pound steak (skirt, sirloin)
  • 2 tablespoons Fustini's Chipotle olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • Kosher salt and freshly ground black pepper
  • 2 cups corn
  • 1/2 red onion, chopped
  • 1 jalapeno, minced
  • juice of 1 lime
  • 1 tablespoon Fustini's Jalapeno Lime balsamic
  • 2 tablespoons freshly chopped cilantro, plus more for garnish
  • 4 cups cooked rice
  • 2 cups shredded lettuce
  • 2 cups quartered cherry tomatoes
  • 1 cup shredded Mexican cheese blend
  • 1 avocado, sliced
  • sour cream for serving
  • lime wedges for serving


Turn up the heat by using another Fustini's spice-infused olive oil. Also, using Fustini's Scorpio Salt in place of Kosher salt will dissolve throughout the dish to evenly distribute the heat. Adapted from delish.com


Step 1. 

Drizzle 1 tablespoon of olive oil over the steaks.  Rub all over with chili powder, cumin, oregano and paprika.  Season both sides with salt and pepper.  In a large skillet over medium-high heat, add steak and cook until seared on both sides and done to your preference (about 4 minutes per side for medium-rare).  Let rest 10 minutes before slicing.

Step 2. 

In a large bowl, combine corn, remaining tablespoon of olive oil, red onion, jalapeno, lime juice, balsamic and cilantro.  Season with salt and pepper.  Set aside.

Step 3. 

Divide cooked rice among 4 bowls, then top each with lettuce, cherry tomatoes, corn salsa, cooked steak, cheese, avocado slices and sour cream.  Squeeze fresh lime juice over top and garnish with more cilantro.

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