Best Grilled Steak Bowl Ever
This recipe creates a delicious and satisfying grilled steak bowl with tender steak, vibrant veggies, and fluffy rice, all drizzled with a tangy cilantro-lime dressing. It's a customizable and flavorful meal perfect for a weeknight dinner or a weekend gathering.
Equipment
- Grill
- Grill brush
- Medium saucepan
- Lid for saucepan
- Fork
- Small bowl
- Whisk
- Large skillet or grill pan
- Spatula
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
- Meat thermometer
- Paper towels
- Serving bowls
Ingredients
- 1.5 lbs steak sirloin, flank, or ribeye
- 2 tablespoons olive oil
- 1 tablespoon steak seasoning or a blend of salt, pepper, garlic powder, onion powder, paprika
- 1 teaspoon smoked paprika optional
- 1 cup long-grain rice basmati or jasmine
- 2 cups water
- ½ teaspoon salt
- 1 bell pepper any color
- 1 red onion, sliced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- ½ cup corn fresh, frozen, or canned
- ¼ cup olive oil
- ¼ cup lime juice freshly squeezed
- ¼ cup chopped fresh cilantro
- 1 clove garlic, minced
- ½ teaspoon honey or agave optional
- Salt to taste
- Pepper to taste
- Optional: black beans, salsa, shredded lettuce
Instructions
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice, water, and salt.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the water is absorbed.
- Fluff with a fork and set aside.
- Pat the steak dry with paper towels.
- In a small bowl, combine the olive oil, steak seasoning, and smoked paprika (if using).
- Rub the mixture all over the steak, ensuring it's evenly coated.
- Let the steak marinate for at least 15 minutes at room temperature, or up to several hours in the refrigerator.
- Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled.
- Place the steak on the hot grill and cook for 4-5 minutes per side for medium-rare, or longer for your desired level of doneness. Use a meat thermometer to check the internal temperature: 130-135°F for medium-rare, 135-145°F for medium, 145-155°F for medium-well.
- Once the steak is cooked to your liking, remove it from the grill and let it rest for at least 5-10 minutes before slicing.
- In a large skillet or grill pan, heat a tablespoon of olive oil over medium heat.
- Add the sliced bell pepper and red onion to the skillet and cook for 5-7 minutes, or until softened and slightly charred.
- Add the diced zucchini and corn and cook for another 3-5 minutes, or until tender-crisp. Season with salt and pepper to taste.
- In a small bowl, whisk together the olive oil, lime juice, cilantro, garlic, honey (if using), salt, and pepper.
- Taste and adjust the seasonings as needed.
- Slice the rested steak against the grain into thin strips.
- Divide the rice among bowls.
- Top with the grilled steak, sautéed veggies, cherry tomatoes, and avocado.
- Drizzle generously with the cilantro lime dressing.
- Optional: Add black beans, salsa, shredded lettuce, or any other toppings you like.
- Serve immediately and enjoy!
Notes
Don't overcook the steak! Let the steak rest for a tender and juicy result. Slice the steak against the grain. Customize the bowl with your favorite veggies, sauces, and toppings. You can prep ahead by cooking the rice and sautéing the veggies in advance. For a spicy kick, add cayenne pepper to the steak marinade or dressing. Try different grains like quinoa or brown rice.