Steak Bowls

These flavorful Steak Bowls are loaded with juicy seared sirloin, zesty cilantro lime rice, crisp arugula, and a vibrant corn and avocado salsa. This recipe brings together bold seasonings, fresh vegetables, and hearty grains to create a balanced and satisfying meal that’s ready in under 45 minutes. Perfect for lunch, dinner, or meal prep, it’s a delicious way to enjoy a high-protein, whole-food dish.

Why You’ll Love This Recipe

This recipe delivers restaurant-quality results with minimal effort. The chipotle-lime marinated steak is full of flavor and perfectly tender, while the salsa adds a cool, tangy crunch that pairs beautifully with the fluffy cilantro lime rice. It’s easy to customize and makes a great meal prep option thanks to its wholesome ingredients and vibrant, layered flavors. Everything can be prepped ahead and stored separately for quick assembly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the steak:

• 2 (8-ounce) sirloin steaks

• 1 tablespoon extra-virgin olive oil

• Zest and juice of 1 medium lime

• ½ teaspoon ground chipotle chili powder

• ½ teaspoon garlic powder

• ¼ teaspoon ground cumin

• ½ teaspoon kosher salt

• 1 tablespoon canola oil (for cooking)

For the rice:

• ¾ cup long grain rice (Jasmine recommended)

• 1¼ cups water or broth

• Pinch kosher salt (omit if using broth)

• Zest and juice of 1 lime

• ⅓ cup chopped fresh cilantro

For the avocado corn salsa:

• 1 (15-ounce) can reduced sodium black beans, rinsed and drained

• 1 cup corn kernels (fresh or frozen and thawed)

• 1 pint cherry or grape tomatoes, quartered

• 1 medium ripe avocado, diced

• ¼ cup diced red onion

• ¼ cup crumbled feta cheese

• ¼ cup chopped fresh cilantro

• 1 tablespoon extra virgin olive oil

• 1 tablespoon lime juice

• ¼ teaspoon kosher salt

For serving:

• 2 cups arugula

• Additional lime wedges and cilantro (optional)

Directions

1. Marinate the steak: In a shallow dish, combine olive oil, lime zest, lime juice, chipotle powder, garlic powder, cumin, and salt. Add the steaks and turn to coat. Let rest at room temperature for 15 minutes.

2. Cook the rice: Rinse the rice and add to a saucepan with water and salt. Bring to a boil, then cover and simmer on low for 12 minutes. Remove from heat and let steam for 10 minutes, still covered. Stir in lime zest, lime juice, and chopped cilantro. Set aside.

3. Sear and roast the steak: Preheat oven to 425°F. Heat a large oven-safe skillet over medium-high heat with canola oil. Sear steaks for 2–3 minutes per side until a crust forms. Transfer skillet to oven and cook for 5–7 minutes until internal temperature reaches 130–135°F for medium rare. Let rest for 10 minutes before slicing.

4. Make the salsa: In the same bowl used for marinating, combine corn, black beans, tomatoes, avocado, red onion, feta, and cilantro. Add olive oil, lime juice, and salt. Stir gently to combine and adjust seasoning to taste.

5. Assemble the bowls: Divide the rice, arugula, steak slices, and salsa among 4 bowls. Garnish with extra cilantro and lime juice if desired.

Servings and timing

This recipe makes 4 steak bowls.
Prep time: 15 minutes
Cook time: 22 minutes
Total time: 40 minutes

Variations

• Grain options: Swap jasmine rice for quinoa, brown rice, or cauliflower rice.

• Cheese swap: Use cotija or goat cheese instead of feta.

• Spicy version: Add jalapeños or drizzle with hot sauce or spicy crema.

• Dressing idea: Add a drizzle of creamy chipotle dressing or avocado ranch for extra richness.

• Vegetarian twist: Replace steak with grilled tofu, tempeh, or roasted sweet potatoes.

Storage/Reheating

To store: Keep components (steak, rice, salsa) in separate airtight containers in the refrigerator for up to 2 days.
To reheat: Warm steak and rice in the microwave or in a skillet over medium heat. The salsa and arugula are best served cold or at room temperature.
Make-ahead tip: You can prepare everything a day in advance for quick lunch or dinner assembly.

FAQs

Can I grill the steak instead of using the oven?

Yes, grilling works perfectly. Sear each side on high heat for 3–4 minutes, then finish on indirect heat until desired doneness.

What cut of steak is best for this recipe?

Sirloin is ideal, but flank, skirt, or ribeye can also work well. Just be sure not to overcook lean cuts.

Can I use pre-cooked rice?

Absolutely. Use about 2–3 cups of cooked rice and simply stir in lime zest, juice, and cilantro before serving.

Is there a dairy-free option?

Yes, omit the feta or use a dairy-free cheese substitute to keep the bowls dairy-free.

How do I keep the avocado from browning?

Add the avocado just before serving and coat in lime juice to help slow browning.

Can I make this recipe low-carb?

Yes, substitute the rice with cauliflower rice or chopped greens like romaine or spinach.

Is arugula necessary?

No, feel free to swap it with baby spinach, romaine, kale, or any greens you like.

Can I use frozen corn?

Yes, thaw it first and pat it dry for best texture before mixing into the salsa.

What type of skillet should I use?

A cast iron or oven-safe stainless steel skillet works best for searing and finishing the steak in the oven.

How spicy is this dish?

It’s mildly spicy from the chipotle chili powder. For less heat, reduce or omit the chipotle. For more heat, add diced jalapeños or hot sauce.

Conclusion

These Steak Bowls are a fresh, flavorful, and satisfying way to enjoy a balanced meal in just 40 minutes. With juicy marinated steak, fluffy cilantro lime rice, crisp greens, and a zesty salsa, every bite is packed with texture and bold taste. Whether you’re prepping lunches or serving a quick dinner, these bowls are as nourishing as they are delicious.

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