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–+ servings
Grilled Steak Bowl Recipe

Delicious Grilled Steak Bowl Recipe You’ll Love to Customize

A healthful and customizable Grilled Steak Bowl Recipe packed with protein and fiber, perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Steak Marinade
  • 1.5 lbs Flank Steak or Sirloin Substitute with skirt steak for a similar texture.
  • 1/3 cup Low-Sodium Soy Sauce Tamari can be used for a gluten-free option.
  • 1/4 cup Olive Oil Any neutral oil can be substituted.
  • 2 tbsp Fresh Lime Juice Lemon juice works as a substitution.
  • 1 tbsp Honey or Maple Syrup Maple syrup is a vegan alternative.
  • 3 cloves Garlic, minced Powdered garlic can be used in a pinch.
  • 1 tsp Cumin Feel free to omit if you prefer a milder taste.
  • 1/2 tsp Chili Powder Replace with paprika for a less fiery option.
  • 1/2 tsp Black Pepper, freshly ground Use pre-ground if necessary.
Bowl Base
  • 4 cups Cooked Rice or Quinoa Quinoa provides a high-protein alternative.
  • 1 can Black Beans, rinsed and drained Pinto beans or lentils can substitute.
  • 1 cup Corn Use fresh, frozen, or canned corn.
Fresh Toppings
  • 2 Avocados, diced Use guacamole if preferred.
  • 1 cup Cherry Tomatoes, halved Diced regular tomatoes can be substituted.
  • 1/2 Red Onion, thinly sliced Green onions can serve as a milder alternative.
  • 1/4 cup Fresh Cilantro, chopped Omit if you’re not a fan.

Equipment

  • Grill
  • mixing bowl
  • measuring cups
  • measuring spoons
  • Pot or Rice Cooker

Method
 

Preparation
  1. In a small bowl, whisk together the marinade ingredients: soy sauce, olive oil, lime juice, honey, and minced garlic.
  2. Add cumin, chili powder, and pepper to the mixture.
  3. Marinate the steak in the mixture, sealed, for at least 30 minutes in the refrigerator.
  4. Cook the rice or quinoa according to package instructions to serve as the base.
  5. Prepare toppings: rinse black beans, dice avocados, halve tomatoes, and slice red onion.
  6. Preheat the grill to medium-high heat (400–450°F).
  7. Grill the marinated steak for 4-6 minutes per side or until medium-rare (130°F).
  8. Let the steak rest for 10 minutes before slicing.
  9. Assemble the bowls with rice/quinoa, sliced steak, beans, corn, avocado, tomatoes, onion, and cilantro.
  10. Serve warm with lime wedges on the side.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 70gProtein: 40gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 15gSugar: 6gVitamin A: 500IUVitamin C: 30mgCalcium: 60mgIron: 4mg

Notes

Allow the steak to rest before slicing for maximum tenderness. Customize the toppings to your personal preference.

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