This Steak and Rice Bowl is made with juicy, seared steak over fluffy cilantro-lime rice, with sautéed peppers, black beans, corn, romaine, cherry tomatoes, and homemade guacamole. Each bite is fresh, savory, and made with wholesome ingredients.
As a healthy recipe developer, I use techniques like allowing the steak to rest, rice rinsing, and perfectly balancing the seasoning to keep the steak tender, the rice fluffy, and the veggies crisp for the best experience. I always test and share my methods to make sure my recipes are flavorful and easy for home cooks to recreate.
A Quick Look At The Recipe
- Total Time: 30 minutes
- Recipe Difficulty: Easy
- Cooking Method: Stovetop (sear & simmer)
- Main Ingredients: Steak, rice, bell peppers, black beans, avocado
- Dietary Info: Gluten-free, dairy-free, high-protein
- Serves: 4
- Calories: 989 per serving
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Featured Review
Will 1000% make this again!!
- bill
This steak rice bowl is satisfying and versatile; ideal for dinner, lunch, or meal prep. It's a hearty, balanced meal that keeps well and is good to enjoy throughout the week.
If you love recipes with steak, I think you'll also love my Steak and Rice Bowls with Chimichurri, Steak Grain Bowls with Roasted Veggies, Steak Arugula Salad, and Peach Balsamic Steak Salad.
Why You'll Love This Recipe
- Quick & Easy: Ready in just 30 minutes.
- Customizable: Adjust the toppings, steak cut, and spice level to your preference.
- Healthy & Whole: Packed with protein, fresh veggies, & homemade guacamole for a healthy & whole meal.
Key Ingredients
- Steak: Sirloin and flank steak are what I typically use in this recipe, depending on what's available. These lean cuts deliver lots of flavor without excess fat, and both work beautifully when sliced against the grain.
- Rice: The foundation of any great steak bowl.
- Bell Peppers & Purple Onion: Sautéed until slightly charred, these add sweetness and texture.
- Avocado: Adds creaminess and healthy fats to the guacamole. Fresh lime juice and cilantro brighten the entire bowl and tie all the flavors together.
Choosing Your Cut Of Steak
- Flank Steak: Affordable, lean, and flavorful, flank steak is perfect for bowls when sliced thin against the grain; it stays tender and absorbs marinades well.
- Sirloin: Lean, versatile, and widely available, sirloin offers a balance of flavor and tenderness. It's great for bowls because it cooks quickly and remains juicy when sliced thin.
- Teres Major: Known as the "poor man's filet mignon," teres major is tender, well-marbled, and affordable. It stays juicy even when sliced thin, making it perfect for bowls.
- Picanha: This Brazilian favorite has a thick, fat cap that renders into a buttery, flavorful crust. Slice thin against the grain for maximum tenderness in bowls.
- Flat Iron Steak: Second to tenderloin in tenderness, flat iron is well-marbled and forgiving if slightly overcooked, making it beginner-friendly for steak bowls.
How To Make A Steak and Rice Bowl
- Step 1: Get out a small bowl, combine salt, cumin, garlic powder, onion powder, oregano, and olive oil. This creates a taco seasoning paste that clings to the steak and forms a flavorful crust. Pat 2 pounds of sirloin or flank steak completely dry with paper towels (moisture is the enemy of a good sear). Rub the seasoning paste all over both sides. Let it sit at room temperature for 15 minutes while you prep other ingredients.
- Step 2: Add 2 cups of rice to a pot with 3.5 cups of water and 1 teaspoon neutral oil (like avocado oil). Bring to a boil, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let it steam, covered, for 5 minutes. Fluff with a fork. I add oil because it coats each grain and prevents retrogradation (the starch crystallization that makes rice hard and clumpy).
- Step 3: Get out a bowl and add avocado, lime juice, chopped cilantro, salt, and garlic powder, then mash until combined into guacamole. Prepare your other ingredients as well. Drain the corn & beans, then chop the lettuce and cherry tomatoes into bite-sized pieces.
- Step 4: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1 sliced red bell pepper and 1 sliced purple onion. Cook for 5-7 minutes, stirring occasionally, until softened with slight char marks. Season with a pinch of salt. Transfer to a plate.
- Step 5: Heat another skillet over high heat until the oil is shimmering. Add the seasoned steak and sear for 4-5 minutes per side for medium-rare (internal temp 130°F). It's critical you remove the steak from the pan when it reaches 125°F; it will rise 5°F during resting due to thermal carry-over (see Expert Tips).
- Step 6: Transfer the steak to a cutting board and let it rest for 5 minutes. This allows juices to redistribute. Slice the steak thinly against the grain into bite-sized strips.
- Step 7: Assemble your bowl! Start with a base of rice. Layer on sliced steak, sautéed peppers and onions, black beans, corn, chopped romaine lettuce, and cherry tomatoes. Top wth fresh guacamole, a squeeze of lime, and a spicy mayo if desired.
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Expert Tips
- When to Cut Steak: Cutting steak before cooking exposes more surface area, causing moisture loss and a rubbery texture. Sear the steak whole, then slice to preserve juiciness and form a flavorful crust.
- Understand Thermal Carry-Over in Steak: Cubed steak rises 8-10°F after cooking (vs. 5°F for whole steaks). I don't recommend cubing your steak before cooking, but if you do, pull the cubed steak from the pan at 120°F, and whole steaks at 125°F.
- Prevent Rubbery Reheated Steak: To avoid rubbery steak, reheat it gently in a skillet on low for 1-2 minutes or microwave it in 15-second intervals, stirring in between.
- The Rice Hydration Secret: Standard 1:2 ratios create clumpy rice. Use 1:1.75 rice-to-water plus 1 teaspoon neutral oil to keep grains separate and prevent hardening.
- Store Components Separately: Store the steak, rice, and vegetables in separate airtight containers to prevent soggy bowls from moisture migration.
Steak and Rice Bowl Frequently Asked Questions
What to put in a steak and rice bowl?
Start with a base of rice, add sliced steak, and layer in vegetables (bell peppers, onions, lettuce, tomatoes), beans, and corn. Top with guacamole, salsa, cheese, or sour cream. The key is balancing textures: creamy, crunchy, and savory.
Can you eat steak and rice together?
Absolutely. Steak and rice are a classic pairing across many cuisines (Korean bibimbap, Japanese gyudon, Latin American bowls). The rice absorbs the steak's juices and provides a neutral base that balances bold seasonings.
Why does my rice get hard in the fridge?
This is called retrogradation when starch molecules in cooked rice crystallize during cooling. Prevent it by using a 1:1.75 water-to-rice ratio + 1 teaspoon neutral oil. The oil coats each grain and slows starch crystallization. Reheat rice with a splash of water to restore moisture.
Why shouldn't you dress the vegetables until serving?
Vegetables release moisture when mixed with dressings or sauces, which can quickly make them wilt and turn soggy. For the best texture and freshness, especially in meal prep, store vegetables separately and add sauces, dressing, and guacamole right before eating.
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📖 Recipe
Steak and Rice Bowl
This Steak and Rice Bowl is made with juicy, seared steak over fluffy cilantro-lime rice, with sautéed peppers, black beans, corn, romaine, cherry tomatoes, and homemade guacamole. Each bite is fresh, savory, and made with wholesome ingredients.
Ingredients
- 2 Pounds Steak sirloin or flank
- 2 Cups Rice
- 1 Red Bell Pepper sliced
- ½ Purple Onion sliced
- 1 Cup Black Beans
- 1 Cup Corn
- 2 Cups Romaine Lettuce chopped
- 2 Cups Cherry Tomatoes halved
Guacamole Recipe
- 2 Large Avocados
- 2 Limes juiced
- ¼ Cup Cilantro minced
- 1 Teaspoon Salt
- 1 Tablespoon Garlic Powder
Steak Rub
- ½ Teaspoon Salt
- 1 Tablespoon Cumin
- 1 Tablespoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1 Teaspoon Oregano
- 1 Tablespoon Olive Oil
Instructions
- Get out a small bowl, combine salt, cumin, garlic powder, onion powder, oregano, and olive oil. This creates a taco seasoning paste that clings to the steak and forms a flavorful crust. Pat 2 pounds of sirloin or flank steak completely dry with paper towels (moisture is the enemy of a good sear). Rub the seasoning paste all over both sides. Let it sit at room temperature for 15 minutes while you prep other ingredients.
- Add 2 cups of rice to a pot with 3.5 cups of water and 1 teaspoon neutral oil (like avocado oil). Bring to a boil, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let it steam, covered, for 5 minutes. Fluff with a fork. I add oil because it coats each grain and prevents retrogradation (the starch crystallization that makes rice hard and clumpy).
- Get out a bowl and add avocado, lime juice, chopped cilantro, salt, and garlic powder, then mash until combined into guacamole. Prepare your other ingredients as well. Drain the corn & beans, then chop the lettuce and cherry tomatoes into bite-sized pieces.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1 sliced red bell pepper and 1 sliced purple onion. Cook for 5-7 minutes, stirring occasionally, until softened with slight char marks. Season with a pinch of salt. Transfer to a plate.
- Heat another skillet over high heat until the oil is shimmering. Add the seasoned steak and sear for 4-5 minutes per side for medium-rare (internal temp 130°F). It's critical you remove the steak from the pan when it reaches 125°F; it will rise 5°F during resting due to thermal carry-over (see Expert Tips).
- Transfer the steak to a cutting board and let it rest for 5 minutes. This allows juices to redistribute. Slice the steak thinly against the grain into bite-sized strips.
- Assemble your bowl! Start with a base of rice. Layer on sliced steak, sautéed peppers and onions, black beans, corn, chopped romaine lettuce, and cherry tomatoes. Top wth fresh guacamole, a squeeze of lime, and a spicy mayo if desired.
Notes
- When to Cut Steak: Cutting steak before cooking exposes more surface area, causing moisture loss and a rubbery texture. Sear the steak whole, then slice to preserve juiciness and form a flavorful crust.
- Understand Thermal Carry-Over in Steak: Cubed steak rises 8-10°F after cooking (vs. 5°F for whole steaks). I don't recommend cubing your steak before cooking, but if you do, pull the cubed steak from the pan at 120°F, and whole steaks at 125°F.
- Prevent Rubbery Reheated Steak: To avoid rubbery steak, reheat it gently in a skillet on low for 1-2 minutes or microwave it in 15-second intervals, stirring in between.
- The Rice Hydration Secret: Standard 1:2 ratios create clumpy rice. Use 1:1.75 rice-to-water plus 1 teaspoon neutral oil to keep grains separate and prevent hardening.
- Store Components Separately: Store the steak, rice, and vegetables in separate airtight containers to prevent soggy bowls from moisture migration.
Nutrition
Calories: 989kcalCarbohydrates: 79gProtein: 59gFat: 52gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 28gCholesterol: 138mgSodium: 1019mgPotassium: 1814mgFiber: 16gSugar: 7gVitamin A: 3739IUVitamin C: 80mgCalcium: 114mgIron: 8mg
Save This Recipe!
I'll email this recipe to you, so you can come back to it later!
Did you make this recipe?Please leave a comment and star rating on this post and tag @entirelyemmy on socials so I can see your creation!
Bill says
Will 1000% make this again!!