Print this Recipe
Prep time: 45 Minutes
Total time: 1 Hour
Cook time: 15 Minutes
Yield: Serves 4

Ideal for summer grilling season, these burrito bowls will liven up any fiesta! Recipe & photos by @mydiaryofus.


For the Steak:

  • 1 Lb. Skirt or Flank Steak
  • 1/4 Cup Lime Juice
  • 2 Tbsp. Chili Powder
  • 1 Tbsp. Kosher Salt
  • 1/2 Tsp. Black Pepper
  • 1/4 Cup Cilantro

For the Bowls:

For the Southwest Sauce/Dressing:


  1. Marinate the steak by combining the lime juice, chili powder, salt, pepper, and chopped cilantro in a bowl or plastic zipper and mix. Then add steak and let marinate for 30 minutes. Preheat grill to 450 degrees.
  2. Meanwhile, prep sauce by combining 5 oz. La Terra Fina Southwest Fiesta with Black Beans & Corn Dip & Spread with lime juice and cilantro and blend until smooth.
  3. Grill the skirt steak on each side for 3-5 minutes until desired doneness and remove from grill and let rest for 5 minutes. Grill corn on the grill while steak cooks until slightly charred and remove from grill and cut off the kernels.
  4. Toss the lettuce with all the dressing and divide in bottom of bowls. Layer rice, corn, black beans, onion, and avocado in a bowl on top of the lettuce. Slice steak against the grain and add to the bowl. Top 4 bowls equally with 5 oz. of La Terra Fina Southwest Fiesta with Black Beans & Corn Dip & Spread, cilantro, and jalapeno.

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