This steak bowl starts with tender steak marinated in lime juice, garlic, and soy sauce. Grilled to perfection and sliced thin, the steak is served over fluffy rice. Add your favorite toppings for a fresh, customizable meal that’s full of flavor.
Steak bowls are a powerhouse of nutrition made with citrus-soy marinated steak, fluffy rice, and your choice of toppings.
Mix leftover steak and rice and store in a covered airtight container in the refrigerator for up to 4 days. Reheat portions in the microwave or on the stovetop on medium heat with a little water. Fold the mixture into a burrito or add to veggies and make fajitas.
Did you enjoy these Steak Bowls? Leave a comment and rating below.
This steak bowl recipe is made with juicy grilled steak marinated in lime, garlic, and soy sauce, then served over rice with your favorite toppings.
- 1 pound sirloin steak or flank steak
- ¼ teaspoon black pepper or to taste
Marinade
- ¼ cup fresh lime juice
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 3 cloves garlic minced
- 1 teaspoon cumin
For Serving
- 4 cups cooked white rice
- toppings as desired
-
Season the steak with pepper. In a freezer bag or shallow dish, combine lime juice, vegetable oil, soy sauce, garlic, and cumin. Add the steak and marinate in the refrigerator for 30 minutes (at least 2 hours if using flank steak), turning occasionally.
-
Remove the steak from the marinade and discard the marinade. Let the steak rest at room temperature for 20 minutes.
-
Preheat the grill to medium-high heat. Grill the steak for 7 minutes. Turn the steak over and grill for an additional 5-8 minutes, or until it reaches the desired level of doneness.
-
Transfer the cooked steak to a cutting board and allow it to rest for 10 minutes.
-
Divide the rice over four bowls.
-
Thinly slice the steak and divide it over the bowls. Add toppings as desired.
- Rare: Internal temp at 125°F for a cool, red center.
- Medium Rare: Internal temp at 135°F for a warm, red center.
- Medium: Internal temp at 145°F for a warm, pink center.
- Medium Well: Internal temp at 150°F for a slightly pink center.
- Well Done: Internal temp at 160°F for little to no pink.
Some of my favorite toppings include: grilled corn, sauteed peppers and onions, shredded lettuce, black beans, pico de gallo, guacamole, Cotija or feta cheese, pickled red onions, sliced jalapenos, sour cream, & fresh cilantro
Calories: 431 | Carbohydrates: 47g | Protein: 30g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 69mg | Sodium: 319mg | Potassium: 490mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 15IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Lunch, Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
