Steak Bowl

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 15 minutes.Watch how I make this in my kitchen in the video below.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 398kcal

Author Arman Liew

Ingredients

1 pound steak * See notes
1 teaspoon salt
3/4 teaspoon pepper
1 tablespoon olive oil
1/4 cup butter
3 cloves garlic crushed
2 sprigs fresh Rosemary

To assemble

4 cups cooked rice * See notes
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. Cook until the steak reaches 140-145°F, which is medium.
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

Steak options: The best steaks for this recipe are T-Bone steak, flank steak, skirt steak, or porterhouse steak. Opt for steaks that are around an inch in thickness.
Rice options: Any rice works, including cauliflower rice. You can also use other grains like couscous or bulgar.
Leftovers (steak and rice only): Keep in the fridge for 5 days or in the freezer for 2 months.
Meal prep: Prep the steak and rice and keep in sealable containers for up to 5 days. The veggies can be chopped/drained and kept in containers during this time, too.

Nutrition