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Steak bowls are a powerhouse of nutrition made with citrus-soy marinated steak, fluffy rice, and your choice of toppings.
Holly’s Recipe Highlights
- Flavor: Zesty steak strips and tender rice are the perfect base for your favorite taco toppings.
- Recommended Tools: A meat thermometer is the best way to determine doneness for steak. It should read 145°F for a warm, pink center.
- Budget Tip: This is a great recipe for using up leftover rice and veggies from the fridge.
- Swaps: Use chicken or shrimp instead of steak, and use zucchini noodles or quinoa instead of rice.
Ingredient Tips for Steak Bowls
- Steak: Sirloin and flank steaks have long protein fibers for easy slicing, and they both absorb the marinade easily. You can also use skirt steak.
- Marinade: Lime juice works to tenderize the meat, allowing the soy sauce, garlic, and cumin to infuse into the meat.
- Rice: Serve with brown rice, or make a fresh batch of cilantro rice or Tex-Mex tomato rice. For a low-carb alternative, try cauliflower rice.
- Variations: This same recipe can be applied to other proteins like chicken, pork, fish, or shrimp. Add some red pepper flakes or a dash of homemade adobo seasoning for a spicy kick.
The Best Toppings!
- Simple toppings include tomatoes, onions, olives, radishes, and salsa.
- For more flavor, add grilled corn, pickled red onions, and avocado.
- Fresh greens like romaine and arugula add crunch.
- Finish with a drizzle of chipotle ranch dressing.
How to Make a Steak Bowl
- Prep the marinade and marinate the steak
- Allow the steak to come to room temperature, then grill (full recipe below).
- Divide rice over bowls and add sliced steak with desired toppings.
Storing Leftovers
Mix leftover steak and rice and store in a covered airtight container in the refrigerator for up to 4 days. Reheat portions in the microwave or on the stovetop on medium heat with a little water. Fold the mixture into a burrito or add to veggies and make fajitas.
More Must-Try Bowls
Did you enjoy these Steak Bowls? Leave a comment and rating below.
Steak Bowls
This steak bowl recipe is made with juicy grilled steak marinated in lime, garlic, and soy sauce, then served over rice with your favorite toppings.
Equipment
Ingredients
- 1 pound sirloin steak or flank steak
- ¼ teaspoon black pepper or to taste
Marinade
- ¼ cup fresh lime juice
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 3 cloves garlic minced
- 1 teaspoon cumin
For Serving
- 4 cups cooked white rice
- toppings as desired
Instructions
- Season the steak with pepper. In a freezer bag or shallow dish, combine lime juice, vegetable oil, soy sauce, garlic, and cumin. Add the steak and marinate in the refrigerator for 30 minutes (at least 2 hours if using flank steak), turning occasionally.
- Remove the steak from the marinade and discard the marinade. Let the steak rest at room temperature for 20 minutes.
- Preheat the grill to medium-high heat. Grill the steak for 7 minutes. Turn the steak over and grill for an additional 5-8 minutes, or until it reaches the desired level of doneness.
- Transfer the cooked steak to a cutting board and allow it to rest for 10 minutes.
- Divide the rice over four bowls.
- Thinly slice the steak and divide it over the bowls. Add toppings as desired.
Notes
- Rare: Internal temp at 125°F for a cool, red center.
- Medium Rare: Internal temp at 135°F for a warm, red center.
- Medium: Internal temp at 145°F for a warm, pink center.
- Medium Well: Internal temp at 150°F for a slightly pink center.
- Well Done: Internal temp at 160°F for little to no pink.
Nutrition Information
Calories: 431 | Carbohydrates: 47g | Protein: 30g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 69mg | Sodium: 319mg | Potassium: 490mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 15IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Lunch, Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Looks delicious I am going to cook this menu for tomorrows lunch.
Enjoy! You’ll have to let us know what you think.
it tastes so good and bad at the same time but it was one of the best meals i ever had in my life
I am glad you enjoyed it, Frank!