Steak Bowl Recipe perfection! Juicy seared steak over tender quinoa with fresh tomatoes, bright pickled onions, crispy garlic breadcrumbs, and a drizzle of hot honey sauce.
Author’s Notes
The Sweetgreen Copycat I Can’t Stop Making (Plus My Fave Short-Cut)
I know I’ve shared my Sweetgreen obsession before. I really love bowl-style meals, and Sweetgreen does such a great job with fresh add-ins and really good sauces.
I’ve shared a few copycat bowls already, and they’ve been a big hit both here and on social media. These hot honey chicken bowls and BBQ chicken bowls are always at the top.
And while I do love Sweetgreen, I like this steak bowl recipe even better when it’s homemade. I can cook the meat fresh and exactly how I like it. (I’m forever a medium-rare steak girl!)
This steak bowl has been in my lunch rotation for weeks. I’ve made it so many times that I’ve built in a few easy shortcuts. If you’re near Costco, their sous vide steak is my favorite one. (Confession: I even love it cold!)
With that in the fridge and the rest prepped ahead, like the quinoa, sauce, and pickled onions, this bowl comes together in minutes. This steak bowl recipe is filling, packed with flavor, and genuinely makes me excited for lunch from the second I wake up!
Ingredients In My Steak Bowl Recipe
| Ingredient Group | Tips & Swaps |
|---|---|
| Steak | Flat iron and flank both work great. Slice thin and always cut against the grain for tender bites. Pre-cooked sous vide steak is a great shortcut here! |
| Grain Base | Quinoa adds texture, but rice works just as well. Feel free to make it ahead and reheat before assembling bowls. |
| Hot Honey Sauce | Start light on the red pepper flakes and add more to taste. You can also switch up this steak bowl recipe with a cilantro-lime sauce. |
| Fresh Toppings | Cherry tomatoes add sweetness and crunch. Use romaine or green leaf for the best crunchy base texture. |
| Crunch & Finish | Skip homemade breadcrumbs and crush garlic croutons instead. It’s easy and so good. Add them right before serving to keep them crisp. |
How To Know When Steak Is Just Right for This Steak Bowl Recipe
Use A Meat Thermometer!
The most accurate way to tell when steak is done is with a meat thermometer. For medium-rare, pull the steak at 130 to 135°F. For medium, pull it at 145°F. (Cuts like flank and flat iron are best cooked medium rare.)
If you don’t have a thermometer, use the touch test. Press the center of the steak. It should feel soft and springy for medium rare and slightly firmer for medium. Let the steak rest for about 10 minutes before slicing thinly against the grain.
How To Cook Steak Perfectly
The best part of this steak bowl recipe is the steak. Let’s nail it every time!
- Hot grill: Start with a fully preheated grill so the steak sears instead of sticking.
- Dry surface: Pat the steak dry before seasoning to get better browning.
- Hands off: Let the steak cook undisturbed for the best crust.
- Rest time: Rest the steak for about 10 minutes before slicing so juices settle.
- Against the grain: Slice thinly against the grain for the most tender bites.
Storage
Steak Bowl Recipe Storage
Steak is best fresh and does not store well once cooked, so cook it just before serving when possible. Store quinoa or rice, sauce, and pickled onions in separate airtight containers in the fridge. Assemble just before eating.
More Steak Recipes To Love:
Steak Bowl Recipe
Video
Ingredients
- vegetable oil for greasing grill grates
- 1.5 to 2 pound(s) flat iron steak or flank steak or sous vide steak (see note 1)
- olive oil for cooking
- Salt and pepper to taste
- 1/2 teaspoon garlic powder or to taste
- 1/2 cup mayo
- 3 tablespoons yellow mustard not Dijon
- 2 tablespoons honey
- 1 tablespoon red wine vinegar
- 1/2 to 1 teaspoon red pepper flakes depending on how hot you like it!
- 1 batch quinoa or rice
- 1 batch pickled red onions
- 1 (5-ounce) bag garlic croutons coarsely smashed
- 1 pint cherry tomatoes halved
- 1 (7-ounce) package green leaf lettuce or Romaine
Instructions
Steak
- Remove steak from packaging and pat dry with paper towels. Preheat grill to 450°F. Clean grill grates, then oil them well (with vegetable oil) to prevent sticking. Drizzle steaks with olive oil and season with salt, pepper, and garlic powder.
- Place steak on the hot grill, close the lid, and cook for 4 to 5 minutes per side, or until internal temperature reaches 130 to 135°F for medium rare or 145°F for medium. Transfer to a cutting board, tent loosely with foil, and rest for 10 minutes. Slice very thinly against the grain.
Bowls
- Sauce: In a small bowl, whisk together mayo, mustard, honey, red wine vinegar, and red pepper flakes. Season with salt and pepper to taste, about ¼ teaspoon each. Refrigerate until ready to use.
- Prep the bowl ingredients: Prepare quinoa or rice and pickled red onions according to their recipes linked in the ingredient list. Crush croutons by pressing the sealed bag with a meat mallet or the bottom of a pan. Halve tomatoes and chop lettuce.
- Assemble: Divide lettuce and quinoa evenly among four bowls. Top with steak, pickled onions, and tomatoes. Sprinkle with crushed croutons and drizzle with sauce just before serving. Serve right away.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
