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Simple and flavorful, these steak bowls make the perfect weeknight dinner. Featuring juicy garlic butter seared steak served alongside fluffy rice and fresh veggies, everything comes together in under 15 minutes.
Looking for more beef recipes? Try air fryer steak, beef shanks, beef wellington, and beef liver.
Dinner bowls are always a hit in my house because they hit all the food groups, pack in tons of flavor, and are healthy to boot. If you love my Korean beef bowls, salmon bowls, and shrimp bowls, this easy and quick steak bowl needs to be next.
The steak turns out juicy and tender, while the vegetables and rice make for an even more satisfying, well-rounded dish.
Table of Contents
Why I love this reciope
- It’s foolproof. The steak cooks in minutes, so all that’s left to do is make the rice and pile everything in your bowls. You’ll have no trouble making these steak and rice bowls, even if you’re new to the kitchen.
- Simple yet impressive. I’ll admit that steak and rice don’t sound like the most creative combination, but when you tack on the fresh veggies, beans, and tangy yogurt sauce, it’s guaranteed to be a crowd-pleaser.
- Easy to customize. Like Greek chicken bowls and Mediterranean bowls, there’s no limit to how you can customize these steak burrito bowls, whether using different cuts of steak or swapping the toppings.
- Make ahead. If I know I have a hectic week ahead of me, I’ll cook the steak and rice in advance, then microwave everything when I’m ready to dig in.
Ingredients needed
The ingredient list for this steak burrito bowl recipe is fairly straightforward, and if you’ve already prepped some pan-seared steak, all you have to do is put everything together.
- Steak. As mentioned above, this recipe follows my pan-seared steak recipe. Although th beauty of this dish is that any cooked steak works. You can try my flank steak, skirt steak, round steak, or porterhouse steak, as they’ll all cook fast and are very simply seasoned. Leftover sous vide flank steak would also be a fabulous addition.
- Kosher salt and black pepper. To taste.
- Olive oil. For cooking the steaks.
- Butter. For extra flavor.
- Garlic. For flavor and aroma. Use fresh garlic.
- Rosemary. For a bright, herbaceous flavor. Preferably fresh so it doesn’t burn in the pan.
To assemble the bowls:
- Rice. I used my long grain rice recipe, but you can use any white rice, basmati rice, brown rice, or swap the rice altogether for quinoa, couscous, or cauliflower fried rice.
- Kidney beans. For extra fiber. Black beans or pinto beans will also work.
- Corn. For a touch of sweetness. I used canned whole corn kernels.
- Cherry tomatoes. For color and extra flavor.
- Mixed greens. To bulk up the bowls. Use spinach or romaine lettuce if you prefer.
- Garlic yogurt sauce. Click the link for my homemade recipe, but you can use a bottled sauce if you’d prefer.
How to make steak bowls
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep the steaks. Generously season the steaks on both sides with salt and pepper. Then, in a large skillet, heat the olive oil over medium-high heat.
Step 2- Cook the steaks. Once the skillet is hot, add the garlic and rosemary, followed by the steak. Sear for 4 minutes per side, then flip the steaks and add the butter to the pan. Cook the steaks for another 4 minutes, basting them with the melted butter using a spoon.
Step 3- Rest. Remove the steaks from the heat and let them rest for 10 minutes before slicing them into cubes.
Step 4- Assemble. To the serving bowls, add the rice, followed by the kidney beans, corn, tomato, and mixed greens. Add the steak and drizzle the garlic yogurt sauce.
Recipe tips and variations
- Make sure the pan is hot. My #1 tip for cooking steaks, especially thin steaks, is to make sure the pan is super hot before adding them. This will help make sure they cook quickly and evenly. You’ll know the pan is hot when a few drops of water sizzle.
- Dry the steaks. Another pro-tip to guaranteeing steaks with a crispy exterior is to make sure they’re nice and dry so the seasonings really stick.
- Marinade the steaks. To infuse even more flavor, make a quick marinade with soy sauce, sesame oil, and lime juice, or use my 3-ingredient steak marinade.
- Add seasoning. I’m boring and like to season my steaks simply with salt and pepper, but if you want, you can sprinkle them with onion powder, cumin, chili powder, or oregano.
- Experiment with different toppings, like pico de gallo, pickled onions, guacamole, cilantro, or shredded cheese.
- Grill the steaks. If it’s grilling season, I always prefer to toss my steaks on the grill to build up more flavor. Simply grease the grates, add the seasoned steaks, and cook for 2-3 minutes per side.
How to store leftovers
To store: Store the leftover steak, rice, beans, veggies, and sauce in separate airtight containers and refrigerate for 4-5 days.
To freeze: The rice and steak can be frozen in separate freezer-safe containers for up to 3 months. Let them thaw overnight in the fridge, or add more reheating time. Everything else I’d recommend enjoying fresh.
To reheat: Microwave the steak and rice in 30-second intervals until fully reheated, or add them to a skillet over medium heat and cook, stirring frequently, until warm.
Meal prep tip
As I mentioned earlier, the beauty of this recipe is how easily it works as meal prep. To do this, transfer the cooked steak and rice to individual airtight containers and leave them uncovered in the fridge. Once they’ve cooled completely, cover them with the lids and store them until you’re ready to dig in. I suggest keeping the veggies and sauce separate so they stay fresh.
More easy steaks to try with these bowls
- Reverse sear ribeye– My secret hack for making foolproof, juicy ribeyes every time.
- Cube steak– We’ve been relying on these easy one-skillet steaks for weeks!
- Garlic butter steak bites– Made with 4 ingredients, these succulent steak bites are the perfect appetizer or main course.
- Sous vide steak– Effortlessly make perfectly cooked steaks, with or without a sous vide machine.
Steak Bowl
Video
Ingredients
To assemble
- 4 cups cooked rice
- 1/2 cup kidney beans
- 1/2 cup corn kernels canned or fresh
- 1 small tomato diced
- 1 cup mixed greens baby spinach etc
- 1/2 cup garlic yogurt sauce
Instructions
- Season the steak with salt and pepper on both sides.
- Add oil to a cast iron skillet and place it over medium heat. Once it begins to smoke, add the garlic and rosemary, then add the steak.
- Sear the steak for 4 minutes, flip, add the butter, and cook for another 4 minutes, basting the melted butter all over the meat.
- Let the steak rest for 10 minutes before slicing into cubes.
- Assemble the bowls. Add rice to bowls, followed by kidney beans, corn, tomato, and mixed greens. Add the steak and some garlic yogurt sauce and serve immediately.
