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Close-up of a delicious Grilled Steak Bowl featuring perfectly grilled steak, fresh vegetables, and a vibrant sauce.

Best Grilled Steak Bowl Ever

This recipe elevates the simple steak bowl to a culinary experience by focusing on perfectly grilled, tender steak, flavorful rice, and fresh, vibrant toppings. The homemade salsa and careful balance of ingredients create a symphony of flavors and textures that will leave you craving more. Marinating the steak and resting it after grilling are key steps to ensure maximum tenderness and flavor.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Flank Steak or Skirt Steak
  • 2 tbsp Olive Oil for steak
  • 1 tbsp Chili Powder
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Cumin
  • 1/4 tsp Cayenne Pepper optional, for heat
  • Salt and Black Pepper, to taste for steak
  • 1.5 cups Long-Grain White Rice Jasmine or Basmati preferred
  • 3 cups Water or Chicken Broth
  • 1 tbsp Olive Oil for rice
  • 1/2 tsp Salt for rice
  • 1 pint Cherry Tomatoes, halved
  • 1/2 Red Onion, finely diced
  • 1 Jalapeño, seeded and minced optional
  • 1/4 cup Cilantro, chopped
  • Juice of 1 Lime
  • Salt and Pepper, to taste for salsa
  • 2 ears Corn, grilled and kernels cut off the cob or 1 can/bag of frozen corn, thawed
  • 2 Avocados, diced
  • Lime Wedges, for serving
  • Optional Toppings: Sour Cream, Shredded Cheese, Hot Sauce

Equipment

  • Grill
  • medium saucepan
  • Medium bowl
  • small bowl
  • whisk
  • measuring cups and spoons
  • knife
  • cutting board
  • Meat Thermometer
  • tongs
  • fork

Method
 

  1. In a small bowl, whisk together olive oil, chili powder, smoked paprika, garlic powder, onion powder, cumin, cayenne pepper (if using), salt, and pepper.
  2. Rub the mixture all over the steak, ensuring it's evenly coated.
  3. Let the steak marinate at room temperature for at least 30 minutes, or up to 2 hours in the refrigerator.
  4. Rinse the rice under cold water until the water runs clear.
  5. In a medium saucepan, combine the rice, water (or chicken broth), olive oil, and salt.
  6. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
  7. Fluff with a fork.
  8. In a medium bowl, combine the halved cherry tomatoes, diced red onion, minced jalapeño (if using), chopped cilantro, lime juice, salt, and pepper.
  9. Stir well to combine.
  10. Preheat your grill to medium-high heat.
  11. Place the marinated steak on the hot grill and cook for 4-6 minutes per side for medium-rare, or longer depending on your desired doneness.
  12. Use a meat thermometer to ensure the internal temperature reaches 130-135°F for medium-rare.
  13. Remove the steak from the grill and let it rest for at least 10 minutes before slicing against the grain.
  14. Divide the cooked rice among bowls.
  15. Top with sliced steak, black beans, grilled corn, avocado, and salsa.
  16. Garnish with lime wedges and any other desired toppings.
  17. Serve and Enjoy!

Notes

For best results, use fresh ingredients for the salsa. Adjust the amount of jalapeño to your preferred level of heat. The steak can be marinated for up to 24 hours in the refrigerator for maximum flavor. Store leftover steak and toppings separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak gently before assembling the bowls.