Steak Bowl lovers, this one’s for you! Juicy steak in a smoky marinade, served over cilantro-lime rice with black beans, avocado, and tangy red onions.
Author’s Notes
A Weekly Tradition: Steak, Medium-Rare!
For almost a year now, we’ve been doing something we (very officially) call “Steak Sunday.” I know…not exactly a groundbreaking name.
Steak Sundays are pretty straightforward: just good steak for Sunday night dinner. My husband, all three kids, and I love it. And yes, even the kids like theirs medium-rare. It’s turned into a tradition we all really look forward to.
Most weeks, we keep it simple with just salt and pepper on a great cut of meat. But every once in a while, we mix things up and go for a burrito-style meal instead.
And this steak bowl? It’s our favorite version by far. Honestly, it’s the best way to do Steak Sunday!
Steak Bowl Components
- Flat iron steak: Tender, flavorful, affordable, and hard to mess up; it’s my top choice. Flank steak is a solid backup.
- Marinade: A mix of red wine vinegar, chipotle in adobo, honey, olive oil, lime, garlic, and spices. It flavors the meat and doubles as a finishing drizzle.
- Cilantro-lime rice: Bright and fresh, it pairs perfectly with the smoky steak.
- Toppings: Black beans, avocado, and pickled onions are my go-to toppings.
- Other topping ideas: Charred corn, pico de gallo, guacamole, and cotija cheese are all great add-ons.
Tips For Grilling Steak
These steak bowls are best with steak hot off the grill! Here are a few tips:
- Preheat the grill fully: A hot grill delivers a good sear, which means better flavor.
- Use a meat thermometer: It helps hit the exact doneness you want; no guessing.
- Flip once: Set the steak on the grill and leave it alone. Only flip once, halfway through cooking.
- Slice across the grain: This makes the steak more tender and easier to chew.
- Let the meat rest: Resting helps lock in the juices before slicing.
Quick Tip
For rare, aim for 125°F. Medium-rare is best at 130 to 135°F, while medium should be around 135 to 145°F. If you prefer medium-well, go for 145 to 155°F, and well-done is 160°F or higher.
Storage
Steak Bowl Storage
- Steak: Best enjoyed right off the grill for the best flavor and texture. If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, but know it won’t be as juicy.
- Rice: Store in the fridge up to 4 days. Add a splash of water when reheating.
- Toppings: Store separately in airtight containers.
- Assemble bowls fresh to keep textures and flavors at their best.
More Steak Recipes To Love:
Steak Bowl
Equipment
- Grill or cast-iron pan
Ingredients
- 1 pound flat iron steak
- 3 tablespoons red wine vinegar
- 2 tablespoons honey
- 1/3 cup olive oil
- 2 teaspoons minced garlic
- 1/2 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon chipotle pepper in adobo sauce see note 1
- 1 lime
- 1 batch cilantro-lime rice
- 1 batch pickled onions optional
- 1 large ripe avocado thinly sliced or diced
- 1 (15.5-ounce) can black beans drained & rinsed
Instructions
- Zest the lime (1 teaspoon) and juice it (1 tablespoon). Add all marinade ingredients, including zest and juice, to a small blender or food processor. Blend until smooth. Set aside 1/3 cup for drizzling on bowls later.
- Add the remaining marinade and steak to a large zip-top bag. Seal and knead to coat. Marinate in the fridge for at least 30 minutes or up to 8 hours. Remove steak from the fridge 20 minutes before cooking so it can come to room temperature.
- Preheat grill to medium-high heat (around 450°F). Oil the grates by holding a wadded paper towel soaked in vegetable oil with tongs, then rubbing it across the grates. Add steak and grill for 4–5 minutes per side or until it reaches your desired doneness (see note 2). Use a meat thermometer for accuracy. Let the steak rest under foil for 5–10 minutes, then slice as thinly as possible against the grain.
- Divide the rice between bowls. Top with sliced steak, avocado, black beans, and pickled onions (if using). Drizzle with reserved marinade and serve right away.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Serving Suggestions
These steak bowls are easy to customize. Here are a few favorite ways to serve them:
- Add tortilla chips for crunch or use them to scoop from the bowl
- Serve with warm tortillas and turn it into a build-your-own tacos kind of meal
- Top with a drizzle of crema or sour cream to cool things down
- Pair with a fresh drink like limeade, agua fresca, or a sparkling mocktail
Steak Bowl FAQs
At least 30 minutes, but up to 8 hours for the best flavor.
Yes. Prepare and store components separately and assemble just before serving. Grill steak fresh.
It has a mild kick. Use less chipotle if you’re sensitive to spice.
Totally. Heat-and-serve cilantro-lime rice is a great shortcut.
