Steak Bowl Recipe
Steak Bowl recipe with tender steak, fluffy quinoa, fresh tomatoes, tangy onions, crispy garlic breadcrumbs, and a drizzle of hot honey sauce.
Servings: 4 servings
Cost: $19.26
Ingredients
Steak
- 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
Hot Honey Sauce
- 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!
For Serving
- 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.
Video
Notes
Note 1: Find the fibers on the steak and determine how they are running along the steak. Once you find that grain, slice perpendicular (here’s a visual). This will keep the meat juicier and much more tender. It’s easier to chew when cut against the grain. If you’re near Costco, their sous vide steak is my favorite shortcut here!
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.
Nutrition
Serving: 1serving | Calories: 677kcal | Carbohydrates: 47g | Protein: 34g | Fat: 39g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 15g | Trans Fat: 0.7g | Cholesterol: 101mg | Sodium: 575mg | Potassium: 865mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2860IU | Vitamin C: 10mg | Calcium: 71mg | Iron: 5mg