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–+ servings
Completed steak bowl.

Easy Steak Bowl

Samantha Erb
My steak bowl is a hearty and flavorful meal that can be personalized to everyone’s liking! All the ingredients can be prepped quickly or even in advance for assembly later. My family loves eating steak bowls with small and simple sides like wraps, salads, and sandwiches.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner Recipes
Cuisine American
Servings 4 servings
Calories 794 kcal

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

Calories: 794kcalCarbohydrates: 101gProtein: 50gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 102mgSodium: 461mgPotassium: 1319mgFiber: 10gSugar: 3gVitamin A: 1345IUVitamin C: 62mgCalcium: 100mgIron: 5mg

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.

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