Grilled Steak Bowl is your ultimate go-to for a hearty, flavorful, and incredibly satisfying meal that’s surprisingly simple to whip up. This recipe offers a delicious way to enjoy perfectly grilled steak and vibrant toppings, making it a weeknight dinner hero.
Key Ingredients for Grilled Steak Bowl
- 1.5 lbs flank steak or sirloin steak
- 2 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 2 cups cooked quinoa or brown rice
- 1 cup chopped bell peppers (any color)
- 1 cup chopped red onion
- 1 cup cherry tomatoes, halved
- 1/2 cup corn kernels (fresh or frozen, thawed)
- 1/4 cup fresh cilantro, chopped
- For the Cilantro-Lime Dressing:
- 1/4 cup olive oil
- 2 tablespoons fresh lime juice
- 1 clove garlic, minced
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon cumin
- Salt and pepper to taste
How to Make Grilled Steak Bowl
This Grilled Steak Bowl is a symphony of fresh, vibrant flavors and satisfying textures that will have you licking your plate clean. It’s incredibly easy to assemble, with just a few steps to perfectly grilled steak and a colorful array of fresh toppings. Imagine tender, juicy steak, fluffy grains, and zesty dressing coming together in under 30 minutes of active prep time, making it a weeknight winner.
Step-by-Step Instructions
- Prepare the Steak: Pat the flank steak dry with paper towels. In a small bowl, mix together 1 tablespoon of olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Rub this mixture all over the steak, generously coating both sides. Let the steak sit at room temperature for about 15-20 minutes while you prepare the vegetables.
- Preheat the Grill: Preheat your outdoor grill or an indoor grill pan to medium-high heat.
- Grill the Steak: Place the seasoned steak on the hot grill. Grill for 4-6 minutes per side for medium-rare, or adjust cooking time to your desired level of doneness. Use a meat thermometer to ensure accuracy; 130-135°F (54-57°C) for medium-rare. Once cooked, remove the steak from the grill and let it rest on a cutting board for at least 5-10 minutes. This resting period is crucial for juicy, tender steak.
- Prepare the Vegetables: While the steak rests, in a medium bowl, toss together the chopped bell peppers, red onion, cherry tomatoes, and corn kernels. Drizzle with the remaining 1 tablespoon of olive oil and season with a pinch of salt and pepper.
- Make the Cilantro-Lime Dressing: In a small bowl or a jar with a lid, whisk together the 1/4 cup olive oil, fresh lime juice, minced garlic, chopped cilantro, cumin, salt, and pepper until well combined. Taste and adjust seasoning as needed; you want it bright and zesty.
- Slice the Steak: Once rested, thinly slice the steak against the grain. This technique ensures the steak remains tender and easy to chew.
- Assemble the Bowls: Divide the cooked quinoa or brown rice among your serving bowls. Top with generous portions of the grilled steak slices, the prepared fresh vegetable mixture, and a sprinkle of chopped cilantro.
- Dress and Serve: Drizzle the Cilantro-Lime Dressing generously over each bowl. Serve immediately and enjoy the explosion of flavors!
Why You’ll Love This Grilled Steak Bowl
You’re going to fall in love with this Grilled Steak Bowl for so many reasons, starting with the star of the show: perfectly grilled, tender steak with a smoky, savory crust. Each bite is a burst of fresh, vibrant flavors from the crisp vegetables and a bright, zesty cilantro-lime dressing that dances on your tongue, making it a far more exciting meal than a simple steak salad. This bowl is not just delicious; it’s also an incredibly cost-effective alternative to restaurant-style steak bowls, allowing you to control the quality of ingredients and portion sizes, saving you money without sacrificing taste.
Furthermore, the customization options for this Grilled Steak Bowl are endless, making it a versatile favorite for any palate. You can add avocado for creaminess, jalapeños for a kick, or even black beans for extra fiber, transforming it into your dream meal. It’s a complete, balanced meal that’s both satisfying and nourishing, proving that healthy eating can be incredibly delicious. So, grab your ingredients and give this amazing Grilled Steak Bowl a try at home – you won’t regret it!
Storing and Reheating Tips
To store leftover Grilled Steak Bowl, it’s best to keep the components separate to maintain their freshness and texture. Store the sliced steak, cooked grains, and the fresh vegetable mixture in airtight containers in the refrigerator for up to 3-4 days. Keep the Cilantro-Lime Dressing in a separate small container, also refrigerated. When you’re ready to reheat, you can gently warm the grains and steak on the stovetop or in the microwave, then assemble your bowl with the fresh vegetables and dressing. For freezing, it’s advisable to freeze only the cooked grains and steak. Wrap these tightly and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating and assembling with fresh toppings.
Final Thoughts
The Grilled Steak Bowl truly encapsulates the essence of simple yet spectacular cooking. It’s a vibrant, flavorful dish that’s perfect for a quick weeknight dinner or a satisfying lunch. Gather your ingredients, fire up the grill, and discover the deliciousness waiting for you in this incredible bowl!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Grilled Steak Bowl
Ingredients
Equipment
Method
- Pat the flank steak dry with paper towels. In a small bowl, mix together 1 tablespoon of olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Rub this mixture all over the steak, generously coating both sides. Let the steak sit at room temperature for about 15-20 minutes while you prepare the vegetables.2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 0.5 teaspoon smoked paprika, to taste salt and freshly ground black pepper
- Preheat your outdoor grill or an indoor grill pan to medium-high heat.
- Place the seasoned steak on the hot grill. Grill for 4-6 minutes per side for medium-rare, or adjust cooking time to your desired level of doneness. Use a meat thermometer to ensure accuracy; 130-135°F (54-57°C) for medium-rare. Once cooked, remove the steak from the grill and let it rest on a cutting board for at least 5-10 minutes. This resting period is crucial for juicy, tender steak.1.5 lbs flank steak or sirloin steak
- While the steak rests, in a medium bowl, toss together the chopped bell peppers, red onion, cherry tomatoes, and corn kernels. Drizzle with the remaining 1 tablespoon of olive oil and season with a pinch of salt and pepper.2 tablespoons olive oil, 1 cup bell peppers, 1 cup red onion, 1 cup cherry tomatoes, 0.5 cup corn kernels, to taste salt and freshly ground black pepper
- In a small bowl or a jar with a lid, whisk together the 1/4 cup olive oil, fresh lime juice, minced garlic, chopped cilantro, cumin, salt, and pepper until well combined. Taste and adjust seasoning as needed; you want it bright and zesty.0.25 cup olive oil, 2 tablespoons fresh lime juice, 1 clove garlic, 0.25 cup fresh cilantro, 0.5 teaspoon cumin, to taste salt and pepper
- Once rested, thinly slice the steak against the grain. This technique ensures the steak remains tender and easy to chew.1.5 lbs flank steak or sirloin steak
- Divide the cooked quinoa or brown rice among your serving bowls. Top with generous portions of the grilled steak slices, the prepared fresh vegetable mixture, and a sprinkle of chopped cilantro.2 cups cooked quinoa or brown rice, 1.5 lbs flank steak or sirloin steak, 1 cup bell peppers, 1 cup red onion, 1 cup cherry tomatoes, 0.5 cup corn kernels, 0.25 cup fresh cilantro
- Drizzle the Cilantro-Lime Dressing generously over each bowl. Serve immediately and enjoy the explosion of flavors!0.25 cup olive oil, 2 tablespoons fresh lime juice, 1 clove garlic, 0.25 cup fresh cilantro, 0.5 teaspoon cumin, to taste salt and pepper