This Grilled Steak Bowl is Your New Summer Obsession
Get ready for the ultimate Grilled Steak Bowl. It’s high-protein, fresh, and topped with a zesty cilantro lime sauce you will want to drink.
Too hot to turn on the oven? This Grilled Steak Bowl is for you.
It is fresh and bright for summer. You will love every single bite. It feels like a restaurant meal at home.
Why This Recipe Is a Winner
This dish is perfect for a healthy reset. It packs high protein and fresh veggies. You get big flavors without the heavy gut feeling.
The steak is juicy and tender. The sauce adds a zesty, creamy kick. Your family will beg for seconds tonight.
Simple Method
Do not let the steak intimidate you. Grilling is fast and very easy. This Grilled Steak Bowl comes together quickly.
You just marinate and then grill. The sauce happens in a blender. You can master this meal easily.
Ingredients You’ll Need
This recipe uses mostly pantry staples and fresh produce. It is budget-friendly for a steak dish.
- 1.5 lbs flank steak
- 2 cups cooked long-grain white rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup roasted corn kernels
- 1 cup cherry tomatoes, halved
- 1 large avocado, sliced
- 1/4 cup olive oil
- 3 tablespoons lime juice
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup plain Greek yogurt
- 1/4 cup fresh cilantro, packed
- 1 tablespoon lime juice for sauce
- 1 small jalapeño, seeded
Step-by-Step
- In a small bowl, whisk together olive oil, 3 tablespoons lime juice, minced garlic, cumin, salt, and pepper to create the marinade.
- Place the flank steak in a sealable bag or shallow dish, pour the marinade over it, and refrigerate for 30 minutes.
- Preheat an outdoor grill or indoor grill pan to medium-high heat.
- While steak is marinating, prepare the sauce by blending Greek yogurt, cilantro, 1 tablespoon lime juice, and jalapeño in a food processor until smooth.
- Grill the flank steak for 5 to 7 minutes per side or until it reaches an internal temperature of 135°F (57°C) for medium-rare.
- Remove steak from heat and let it rest for 10 minutes before slicing thinly against the grain.
- Divide the cooked rice among four bowls.
- Top each bowl with black beans, corn, cherry tomatoes, sliced avocado, and the grilled steak slices.
- Drizzle the creamy cilantro lime sauce over each bowl and serve immediately.
Best Ways to Enjoy It
Serve this in a deep, wide bowl. The colors look amazing for guests. It is perfect for a summer patio dinner.
Pair it with cold lime water. Add a side of tortilla chips. You will feel totally satisfied and energized.
How to Store Leftovers
Keep the components in separate containers. The steak stays good for three days. Store the sauce in a jar. Reheat the rice and steak gently. Add the fresh veggies last. This is meal prep gold for your work week.
Tips for Best Results
- Always slice steak against the grain.
- Let the meat rest before slicing.
- Use fresh lime juice for better flavor.
- Roast the corn for a smoky taste.
- Adjust jalapeño for your spice level.
- Pat the steak dry before marinating.
- Use a meat thermometer for accuracy.
Ways to Switch It Up
- Swap white rice for quinoa.
- Use chicken breast instead of steak.
- Add pickled onions for extra tang.
- Try pinto beans instead of black.
Common Questions
Can I make this ahead?
Yes, you can prep the sauce. You can also cook the rice. Just grill the steak right before.
Is flank steak the best cut?
It is lean and grills fast. You could also use skirt steak. Both work great for these bowls.
Go fire up that grill and make this today!
— Jasmine
Ingredients
Method
- In a small bowl, whisk together olive oil, 3 tablespoons lime juice, minced garlic, cumin, salt, and pepper to create the marinade.
- Place the flank steak in a sealable bag or shallow dish, pour the marinade over it, and refrigerate for 30 minutes.
- Preheat an outdoor grill or indoor grill pan to medium-high heat.
- While steak is marinating, prepare the sauce by blending Greek yogurt, cilantro, 1 tablespoon lime juice, and jalapeño in a food processor until smooth.
- Grill the flank steak for 5 to 7 minutes per side or until it reaches an internal temperature of 135°F (57°C) for medium-rare.
- Remove steak from heat and let it rest for 10 minutes before slicing thinly against the grain.
- Divide the cooked rice among four bowls.
- Top each bowl with black beans, corn, cherry tomatoes, sliced avocado, and the grilled steak slices.
- Drizzle the creamy cilantro lime sauce over each bowl and serve immediately.
