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Burrito Grain Bowls

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  • Level: Easy
  • Total: 2 hr 30 min (includes marinating time)
  • Active: 40 min
  • Yield: 4 servings
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1 pound flank or skirt steak, cut into bite-sized pieces

1 teaspoon garlic powder

1 teaspoon onion powder

Coarse salt

2 cups uncooked farro

2 cups frozen corn

Half large red onion, peeled and cut into 1/4-inch-thick slices

Extra-virgin olive oil, for drizzling

1 avocado

1 lime, cut in half

2 tablespoons chopped fresh cilantro, plus extra sprigs for garnish

Jarred salsa, for garnish

2 cups shredded Cheddar


  1. Place the diced steak in a large resealable plastic bag. Add the garlic and onion powders and a big pinch of salt. Seal the bag and toss the meat with the spices. Marinate in the fridge for at least 2 hours. Overnight is fine, too.
  2. Meanwhile, cook the farro according to the package instructions.
  3. In the meantime, set your oven to broil. Place the frozen corn on one half of a large baking sheet and the onion slices on the other. Drizzle with two teaspoons of oil and a good pinch of salt. Broil, checking and stirring in 5-minute increments, until the corn is charred and popping around on the baking sheet and the onion is also charred and tender, roughly 15 minutes.
  4. Heat a large skillet over medium-high heat, then add the marinated meat straight from the bag. Cook the meat in the skillet, until browned all over and cooked through, about 5 minutes.
  5. Make the guacamole by mashing the avocado with a tablespoon of fresh lime juice and the cilantro. Season with a pinch of salt.
  6. Start building your bowls! Add about half a cup (a little more perhaps) of cooked farro to each bowl, followed by a helping of seared meat, the charred corn and onion, a dollop of guacamole and a little spooning of salsa. Garnish with shredded Cheddar, lime wedges and a sprig or two of cilantro. 

Cook’s Note

I like to cook a bunch of farro at the beginning of the week and make different grain bowls all week long.