Super Satisfying Steak Bowls

    Steak Bowls

    A bowl filled with white rice, topped with slices of grilled steak, arugula, and a mix of black beans, corn, red onion, and peppers. A small bowl of sliced red onions is in the background. The dish is garnished with herbs.

    With Tex-Mex vibes and serious protein (39 grams per serving!), these Steak Bowls are guaranteed to satisfy. Juicy steak with a zippy corn avocado salsa over a bed of cilantro lime rice, they’re a super satisfying lunch or dinner.

    A bowl filled with white rice, topped with slices of grilled steak, arugula, and a mix of black beans, corn, red onion, and peppers. A small bowl of sliced red onions is in the background. The dish is garnished with herbs.

    Meal bowls for the win.

    cookbook author erin clarke of well plated

    I am all about that meal bowl life. They’re more satisfying than a salad, they cover all your nutritional bases, and they’re great for meal prep. While Burger Bowls, Burrito Bowls, and Sushi Bowls are all in my regular rotation, these steak bowls have been on frequent repeat lately.

    They start with tender sirloin steaks marinated in lime juice and Tex-Mex spices. The steak is piled atop fluffy cilantro lime rice and arugula, and the whole thing is finished with a corn avocado salsa. Don’t let the name fool you though—it’s not just corn and avocado, but also black beans (more protein!), feta, and tomatoes for lots of color and flavor.

    Steak bowls for life.

    Two pieces of marinated steak lie in a gray bowl, coated in a brown sauce. A fork rests on one piece, and the surface beneath the bowl has a speckled pattern.
    Sliced medium-rare steak on a wooden cutting board, with a knife resting nearby. The meat appears juicy and tender, with visible seasoning on the surface. The background is a textured gray surface.
    A pot filled with cooked white rice. A metal spoon is partially buried in the rice, resting against the side of the pot, which sits on a gray, textured surface.
    A glass bowl filled with a colorful bean salad, containing black beans, corn, cherry tomatoes, red onion, avocado, and crumbled feta cheese. A metal spoon rests inside the bowl, which is placed on a gray surface.

    My Tips for Steak Bowl Perfection

    This recipe isn’t complicated at all, but I do have some tips and tricks to help you make sure your steak bowls don’t disappoint.

    • Make Sure You Use Long-Grain Rice. I used jasmine rice, but any long-grain rice will work here. What you don’t want is short-grain rice, which tends to be stickier and clumpier. We want fluffy rice here!
    • Get a Head Start. I like to make some components of these steak bowls in advance so they come together quickly when we’re ready to eat. Cook the rice up to 2 days in advance and make the salsa up to 1 day ahead—but don’t add the avocado until you’re about to serve to keep it from going brown. You can also marinate the steak for up to a day.
    • Use an Instant Read Thermometer. This (small) investment will pay dividends when all your meat is cooked precisely to your liking! It’s the best way to know when your steak is safe to eat—and not over-cooked.

    Variations to Try

    The beauty of a meal bowl is its versatility. It’s really hard to go wrong, so feel free to put your own spin on this recipe!

    • Use a Different Cut of Steak. Whatever you like or whatever’s on sale will work in these steak bowls. Just note that the cooking time may vary.
    • Try Another Grain. Add the lime and cilantro to cauliflower rice (for lower carbs) or cooked quinoa (for extra protein).
    • Take a Shortcut. Use a prepared corn salsa instead of making your own and shave some time off of the prep work. Or use leftover Black Bean Corn Salad
    A bowl filled with sliced steak on a bed of arugula and rice, accompanied by a colorful mix of beans, corn, diced red pepper, and red onion. A small dish with chopped red onions is on the side. The background is a gray textured surface.

    More Satisfying Meal Bowl Recipes

    • Opa! These Greek Bowls are colorful, packed with texture and flavor, and perfect for meal prep.
    • If you love green goddess salad dressing, these Green Goddess Bowls are my favorite way to put it to use!
    • You can start your day with a meal bowl too! These Whole30 Breakfast Bowls are super satisfying even if you’re not doing Whole30.
    A bowl filled with white rice, topped with slices of grilled steak, arugula, and a mix of black beans, corn, red onion, and peppers. A small bowl of sliced red onions is in the background. The dish is garnished with herbs.
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    Steak Bowls

    With juicy steak, fluffy cilantro lime rice, arugula, and corn avocado salsa, these steak bowls are an easy, flavorful meal that satisfies!
    Course Dinner, Main Course, Salad
    Cuisine American
    Prep Time 15 minutes
    Cook Time 22 minutes
    Total Time 40 minutes
    Servings 4 bowls
    Calories 660kcal
    Author Erin Clarke / Well Plated

    Ingredients

    For the Steak:

    • 2 (8-ounce) sirloin steaks
    • 1 tablespoon extra-virgin olive oil
    • Zest and juice of 1 medium lime
    • ½ teaspoon ground chipotle chili powder
    • ½ teaspoon garlic powder
    • ¼ teaspoon ground cumin
    • ½ teaspoon kosher salt
    • 1 tablespoon canola oil for cooking the steaks

    For the Rice:

    • ¾ cup long grain rice I used Jasmine
    • 1 ¼ cups water or broth
    • Pinch kosher salt omit if using broth
    • 1 lime zest and juice
    • ⅓ cup chopped fresh cilantro

    For the Avocado Corn Salsa:

    • 1 (15-ounce) can reduced sodium black beans rinsed and drained
    • 1 cup corn kernels fresh or frozen and thawed
    • 1 pint cherry or grape tomatoes quartered (about 2 cups)
    • 1 medium ripe avocado diced
    • ¼ cup diced red onion
    • ¼ cup crumbled feta cheese
    • ¼ cup chopped fresh cilantro
    • 1 tablespoon extra virgin olive oil
    • 1 tablespoon freshly squeezed lime juice
    • ¼ teaspoon kosher salt
    • 2 cups arugula

    Instructions

    • For the steaks: Preheat the oven to 425°F. With paper towels, pat the steaks dry and place in a shallow dish or bowl that will hold them snugly. In a medium bowl, combine the olive oil lime zest (zest it directly into the dish), lime juice, garlic, chipotle powder, cumin, and salt. Pour over the steaks and turn several times so they are evenly coated. Set aside and let rest for 15 minutes to marinate and come to room temperature. (No need to rinse the bowl you used for the marinade.)
      Two pieces of marinated steak lie in a gray bowl, coated in a brown sauce. A fork rests on one piece, and the surface beneath the bowl has a speckled pattern.
    • For the rice: Rinse the rice well. Add it to a medium saucepan with the water and and salt. Bring to a boil uncovered, reduce the heat to low until you have a gentle simmer, then cover and reduce the heat to low. Let gently simmer for 12 minutes, then remove from the heat. Let steam 10 minutes, covered. While the rice is still warm, stir in the lime zest (zest it directly over the pan), lime juice, and cilantro. Set aside until ready to serve. (NOTE: if you use a different kind of rice than Jasmine, refer to your package for cooking times.)
      A pot filled with cooked white rice. A metal spoon is partially buried in the rice, resting against the side of the pot, which sits on a gray, textured surface.
    • Cook the steak: Heat a large cast-iron skillet (or similar sturdy, oven-safe skillet) over medium-high heat. Once it's good and hot, add the canola oil. Sear the steaks on the first side until you have a nice crust, 2 to 3 minutes. Flip and cook on the other side for 2 minutes. Immediately transfer to the oven and bake until the steaks reach an internal temperature of 130°F to 135°F for medium rare (or 140°F to 145°F for medium), about 5 to 7 minutes more. Transfer to a cutting board and let rest 10 minutes.
      Two pieces of steak being seared in a rustic, well-used pan, showcasing a dark, caramelized crust. The pan sits on a gray surface, with visible steam rising, suggesting they are freshly cooked.
    • While the steaks rests, make the salsa. To the bowl you used for the steak marinade, add the corn, beans, tomatoes, avocado, onion, feta, and cilantro. Drizzle with the oil and lime juice and sprinkle with the salt. Stir to combine. Taste and adjust the seasoning as desired.
      A glass bowl filled with a colorful bean salad, containing black beans, corn, cherry tomatoes, red onion, avocado, and crumbled feta cheese. A metal spoon rests inside the bowl, which is placed on a gray surface.
    • To serve, thinly slice the steak. Fill your bowl with the rice, a handful of arugula, the steak, and salsa (I put the rice on one-third of the bowl, the arugula down the center, and the salsa on the other side, then lay the steak slices on top of the arugula). Serve with additional cilantro and a squeeze of lime juice to taste.

    Notes

    • TO STORE: If possible, refrigerate the different components separately. Otherwise, store the leftovers in an airtight container for 1 to 2 days.
    • TO REHEAT: Warm up the leftovers in the microwave or in a skillet set over medium heat.

    Nutrition

    Serving: 1(of 4) | Calories: 660kcal | Carbohydrates: 70g | Protein: 39g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 78mg | Potassium: 1473mg | Fiber: 14g | Sugar: 6g | Vitamin A: 1038IU | Vitamin C: 45mg | Calcium: 170mg | Iron: 6mg

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