Grilled Steak Bowl Ultimate Recipe
This Grilled Steak Bowl recipe offers tender, perfectly grilled steak served over a bed of vibrant ingredients. It's a delicious, healthy, and customizable meal that's ready in under 30 minutes, perfect for lunch or dinner. Customize with your favorite toppings and dressings for a satisfying and flavorful experience.
Equipment
- Grill
- Small bowl
- Whisk
- Knife
- Cutting board
- Meat thermometer
- Tongs
- Bowls
Ingredients
- 1 pound sirloin steak, about 1-inch thick
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt, or to taste
- 2 cups cooked quinoa or rice white, brown, or cauliflower rice
- 1 cup corn kernels fresh, frozen, or canned
- 1 red bell pepper, diced
- 1 avocado, diced
- ¼ cup chopped fresh cilantro
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 clove garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Shredded cheese cheddar, Monterey Jack, or cotija
- Sour cream or Greek yogurt, optional
- Salsa, optional
- Pickled onions, optional
- Hot sauce, optional
Instructions
- In a small bowl, combine olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Rub the spice mixture evenly over both sides of the steak.
- Let the steak rest at room temperature for 15-20 minutes.
- Preheat your grill to medium-high heat (about 400-450°F or 200-230°C).
- Place the steak on the preheated grill and cook for 4-6 minutes per side for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to ensure accuracy. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
- Remove the steak from the grill and let it rest for at least 5-10 minutes before slicing.
- Slice the steak thinly against the grain.
- If using rice, cook according to package directions. Quinoa can be cooked similarly, using a 2:1 ratio of water to quinoa.
- While the steak is grilling and resting, prepare the remaining bowl ingredients: rinse and drain the black beans, dice the red bell pepper and avocado, and if using frozen corn, cook it briefly.
- In a small bowl, whisk together cilantro, lime juice, olive oil, minced garlic, salt, and pepper.
- Divide the cooked quinoa or rice evenly among bowls.
- Top with black beans, corn, red bell pepper, and avocado.
- Arrange the sliced grilled steak over the vegetables.
- Drizzle with cilantro-lime dressing.
- Garnish with your favorite toppings, such as shredded cheese, sour cream, salsa, pickled onions, or hot sauce.
- Serve immediately and enjoy!
Notes
For best results, let the steak rest before slicing to retain juices. Customize your bowl with different grains like farro or couscous, vegetables like sweet potatoes or zucchini, and dressings like avocado dressing or chipotle mayo. To store leftovers, keep the steak, vegetables, and dressing separate to prevent sogginess. Reheat steak gently to avoid toughness. For a low-carb option, replace rice or quinoa with cauliflower rice or shredded lettuce. For vegan option use grilled tofu or tempeh instead of steak.