I love preparing fresh and tasty ingredients so that everyone in the family can enjoy my delicious steak bowl. My family adds all of their favorite toppings, including everything from beans to veggies to avocado and more!
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My Favorite Steak Bowl Recipe
A juicy steak bowl with fresh toppings is one of my favorite easy and healthy recipes for lunch or dinner. My kids say that it’s just like having Chipotle, but better because it’s at home!
My favorite thing about this recipe is that these bowls are just as fun to build as they are to eat. Everyone in the family has a blast loading up their own bowl to their liking. I usually put extra lettuce in mine, while my husband Ben doubles up on the protein in his.
Each bowl turns out a little bit different, but it’s satisfying and delicious every time. There is something for everyone to enjoy, so the meal is sure to end with happy hearts and happy stomachs all around!
Looking for more bowl recipes? Try my burger bowl or southwest bowl next. Or, for a delicious Asian-inspired meal, be sure to check out my teriyaki chicken bowl or sweet potato Buddha bowl!
Steak Rice Bowl Ingredients
- Steak – I use 1½ to 2 pounds of steak for this recipe. My go-to cut is flank steak, which is thick and lean, or skirt steak, which is thinner and richer.
- Seasoning blend – A simple mix of chili powder, salt, garlic powder, cumin, and paprika infuses rich flavor into the meat. These ingredients form a savory, earthy blend with a subtle hint of spice.
- Cherry tomatoes – Juicy tomatoes add a delightful freshness to every bowl, along with a beautiful splash of color. I like to slice mine into quarters for easier eating.
- Bell peppers – For color and crunch. Any color works, though I lean towards red or orange peppers for sweetness.
- Black beans & corn – Make this recipe hearty and filling. I use canned beans and canned whole kernel corn, and I always drain and rinse them first.
- Olive oil – Helps the steak achieve a beautiful sear, locking in all of the delicious flavor.
- Avocado – Choose ones that are ripe but still firm. Softer avocados will simply mash into the rice.
- Lettuce – Use chopped lettuce to add volume and color. Or, leave it out for a cozier bowl.
- Rice – Whenever I have leftover rice on hand, it fits perfectly into this steak bowl recipe! Premade or instant rice is also another great way to keep things easy.
How to Make a Steak Bowl
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Marinate the steak in lime juice. Once the juice has soaked into both sides, rub the seasoning blend into the steak and allow it to sit for at least 15 minutes.
STEP TWO: In a large skillet, cook the sliced bell peppers with some oil for 5 to 8 minutes until they are tender and slightly charred.
STEP THREE: Set the bell pepper aside, then follow the same process to char the corn, if desired.
STEP FOUR: Add the seasoned steak to the hot skillet and cook for 3 to 5 minutes per side, or until it reaches preferred doneness.
STEP FIVE: Allow the steak to rest for 5 minutes before slicing. While it sits, heat the rice.
STEP SIX: Fill bowls with steak, lettuce, rice, tomatoes, peppers, corn, and beans. Garnish with avocado, additional lime juice, sour cream, and any other toppings of choice. Serve and enjoy!
Tips for the Best Steak Bowls
- Allow the steak to come to room temperature before cooking it. This keeps it tender and helps achieve a beautiful char when it hits the hot pan.
- I use a meat thermometer to check the internal temperature of the steak. I aim for 135 degrees F for medium rare, or 145 degrees F for a medium cook.
- Let the steak rest for at least 5 minutes before slicing. This will ensure that the juices have time to redistribute.
- Slicing the steak against the grain makes the meat easier to chew and guarantees the most tender and juicy results every time.
Steak and Rice Bowl Variations and Substitutions
- To make the steak spicier, I add a pinch of cayenne pepper to the seasoning blend. This is my husband’s favorite addition to the recipe!
- If I don’t have black beans on hand, pinto beans or chickpeas are my favorite alternatives. They are just as hearty and filling.
- Heirloom tomatoes add even more variety, both in terms of color and flavor.
- Personalize each steak rice bowl with different ingredients as desired. Some of my other favorite items to include are red onion, quinoa, and cilantro.
- A drizzle of salsa is an easy way to elevate this recipe. Pico de gallo is a fresh, mild option, but spicy salsa or a sweet mango salsa would also taste incredible.
- For a lighter option, use extra lettuce and leave out the rice. More like a hearty steak salad!
What to Serve with Steak Bowls
While a steak and rice bowl is hearty enough on its own, I sometimes like to serve it with a salad, sandwich, or wrap for variety, especially if I’m eating a smaller portion.
Shrimp salad and chicken Caesar salad are light and refreshing options to balance out the meal. A chicken bacon wrap or buffalo chicken wrap would also pair well with it.
Steak lovers (like my husband) never complain about more beef, so a tri tip sandwich or steak sandwich would be well in order!
Steak Bowl FAQs
How should I store leftovers?
I highly recommend storing all of the ingredients and toppings in separate containers so they don’t get soggy. Everything should be kept in the refrigerator as well. Once it’s time to enjoy leftovers, simply assemble a fresh bowl! Because of browning, it’s best to slice the avocado fresh before serving.
More Easy Lunch Recipes
- Shrimp salad
- Tri tip sandwich
- Buffalo chicken wrap
- Steak sandwich
- Chicken bacon wrap
- Chicken caesar salad
- Buffalo chicken sandwich
Easy Steak Bowl
Ingredients
For the Steak:
- 1.5-2 pounds flank steak or skirt steak
- 2 limes juiced, about 4 tablespoons
- ½ teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
- ¼ teaspoon paprika
For the Bowls:
- 1-2 bell peppers sliced
- 1 tablespoon olive oil
- 1 cup whole kernel corn from a can, drained
- 1 cup cherry tomatoes sliced
- 1 cup black beans from a can, drained
- 1 avocado
- 1 bunch lettuce
- 2 cups rice leftover or premade
Instructions
- Marinate the steak in the juice of two fresh limes. Flip the steak so that it can soak into both sides. Combine all the seasonings and rub it into the steak. Allow it to sit for 15 minutes or longer.
- While the steak marinates, heat the oil in a cast iron or large skillet with the olive oil. Toss the sliced bell peppers in the skillet and allow them to cook for 5-8 minutes. Until they are tender and maybe a little charred.
- Remove them and do the same with the corn, if desired.
- While the skillet is still hot, add in the seasoned steaks. Allow them to cook for about 3-5 minutes per side and until the internal thermometer reads 135 degrees for medium rare or 145 degrees for medium.
- Remove them from the skillet and allow it to rest for at least 5 minutes.
- During this time, reheat the rice for the bowls.
- Slice against the grain and assemble the bowls. Use lettuce, rice, tomatoes, peppers, corn and beans. Garnish with cilantro and additional lime juice if desired.
Notes
- Allow the steak to come to room temperature before cooking it. This keeps it tender and helps achieve a beautiful char when it hits the hot pan.
- I use a meat thermometer to check the internal temperature of the steak. I aim for 135 degrees F for medium rare, or 145 degrees F for a medium cook.
- Let the steak rest for at least 5 minutes before slicing. This will ensure that the juices have time to redistribute.
- Slicing the steak against the grain makes the meat easier to chew and guarantees the most tender and juicy results every time.
- Store leftovers in the fridge for up to 2 days. I recommend storing the toppings separately when possible.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
