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.
Servings: 4 Servings
Calories: 989kcal
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: 989kcal | Carbohydrates: 79g | Protein: 59g | Fat: 52g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 28g | Cholesterol: 138mg | Sodium: 1019mg | Potassium: 1814mg | Fiber: 16g | Sugar: 7g | Vitamin A: 3739IU | Vitamin C: 80mg | Calcium: 114mg | Iron: 8mg
