These simple and flavorful steak bowls make the perfect weeknight dinner. Featuring juicy garlic butter seared steak served alongside fluffy rice and fresh veggies, everything comes together in just 20 minutes.Watch how I make this in my kitchen in the video below!
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.
Video
Notes
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.