If you’re looking for a meal that’s bold, satisfying, and incredibly versatile, look no further than these Steak and Rice Bowls. Seared, juicy steak slices are layered over fluffy rice with vibrant veggies, a splash of tangy sauce, and your favorite garnishes. Whether you’re into Tex-Mex, Asian-inspired, or Mediterranean flavor profiles, this bowl-style dinner is endlessly customizable and packed with crave-worthy textures. It’s hearty, nourishing, and comes together in under 30 minutes—what more could you want?
Why You’ll Love This Steak and Rice Bowls
Juicy, pan-seared steak is full of bold flavor.
A complete meal in one bowl—protein, grains, veggies.
Customizable with sauces, toppings, and spice levels.
Great for weeknight dinners or meal prep.
Balanced, hearty, and super satisfying.
Ingredients for Steak and Rice Bowls
Kick off your cooking session by rounding up these must-have ingredients.
Flank Steak: This cut is perfect for grilling, offering a rich flavor and tenderness when cooked right.
Jasmine Rice: Fragrant and slightly sticky, jasmine rice complements the steak beautifully. It’s a great base for your bowl.
Beef Broth: Using beef broth instead of water adds depth and richness to the rice, enhancing the overall flavor.
Olive Oil: A must for marinating the steak, it helps to lock in moisture and flavor.
Garlic Powder: This adds a savory kick, making the steak even more delicious.
Onion Powder: A subtle sweetness that rounds out the flavors in the marinade.
Smoked Paprika: This spice brings a hint of smokiness, elevating the dish to new heights.
Salt and Pepper: Essential for seasoning, these staples enhance all the flavors in your bowl.
Cherry Tomatoes: Fresh and juicy, they add a burst of color and sweetness.
Corn: Whether fresh, frozen, or canned, corn adds a delightful crunch and sweetness.
Avocado: Creamy and rich, avocado provides a luxurious texture that balances the dish.
Lime: A squeeze of lime juice brightens everything up, adding a zesty finish.
Cilantro: Optional, but fresh cilantro can add a pop of freshness and color to your bowls.
For those looking to mix things up, consider substituting flank steak with grilled chicken or tofu for a different protein option. You can find the exact measurements for these ingredients at the bottom of the article, ready for printing!
How to Make Steak and Rice Bowls
Creating these steak and rice bowls is a straightforward process that yields delicious results. Follow these simple steps, and you’ll have a meal that’s not only tasty but also visually appealing. Let’s dive in!
Step 1: Marinate the Flank Steak
Start by marinating the flank steak. In a bowl, mix olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. This blend is where the magic begins. Rub it all over the steak, ensuring every inch is coated. Let it marinate for at least 30 minutes at room temperature or up to 2 hours in the fridge. The longer it sits, the more flavorful it becomes. Trust me, this step is crucial for a juicy steak!
Step 2: Prepare the Jasmine Rice
While the steak is soaking up those flavors, it’s time to prepare the jasmine rice. Rinse the rice under cold water until the water runs clear. This removes excess starch and helps achieve that perfect fluffy texture. In a medium saucepan, bring beef broth to a boil. Add the rinsed rice, reduce the heat to low, cover, and let it simmer for about 15 minutes. The broth infuses the rice with rich flavor, making it a delightful base for your bowl. Once done, let it sit covered for 5 minutes to finish cooking.
Step 3: Grill the Steak
Now, let’s get that steak on the grill! Preheat your grill or skillet over medium-high heat. Cook the marinated flank steak for about 4-5 minutes on each side for medium-rare. Use a meat thermometer if you have one; it should read 130°F for perfect doneness. Once cooked, remove the steak from the heat and let it rest for 5 minutes. This resting period is essential; it allows the juices to redistribute, ensuring every bite is tender and juicy.
Step 4: Assemble the Bowls
With the rice cooked and the steak rested, it’s time to assemble your bowls. Fluff the rice with a fork to separate the grains. Divide the rice among serving bowls, creating a cozy nest for the toppings. Layer the sliced steak on top, followed by cherry tomatoes, corn, and avocado. The colors and textures will make your dish pop!
Step 5: Garnish and Serve
To finish, squeeze fresh lime juice over each bowl. This brightens the flavors and adds a zesty kick. If you’re feeling fancy, sprinkle some fresh cilantro on top for a burst of freshness. Serve immediately and watch your loved ones dig in with delight. These steak and rice bowls are not just a meal; they’re an experience!
Tips for Success
Let the steak marinate longer for deeper flavor—up to 2 hours is ideal.
Use a meat thermometer to ensure perfect doneness; it’s a game-changer!
Rinse the rice thoroughly to achieve that fluffy texture.
Feel free to customize toppings based on what you have on hand.
Don’t skip the resting time for the steak; it makes all the difference.
Equipment Needed
Grill or Skillet: A grill gives a smoky flavor, but a skillet works just as well.
Medium Saucepan: Essential for cooking the rice; any pot will do.
Meat Thermometer: Helps ensure perfect steak doneness; a knife can also check if needed.
Mixing Bowl: For marinating the steak; any bowl will suffice.
Fork: To fluff the rice and serve; a spoon works too!
Variations
Spicy Kick: Add sliced jalapeños or a drizzle of your favorite hot sauce for an extra layer of heat.
Vegetarian Option: Swap the flank steak for grilled tofu or tempeh, marinated in the same spices for a hearty alternative.
Grain Swap: Try quinoa or brown rice instead of jasmine rice for a different texture and added nutrition.
Seasonal Veggies: Incorporate seasonal vegetables like bell peppers or zucchini for added color and flavor.
Herb Infusion: Experiment with fresh herbs like basil or parsley to elevate the freshness of your bowls.
Serving Suggestions
Pair your steak and rice bowls with a crisp green salad for a refreshing contrast.
A cold beer or a zesty margarita complements the flavors beautifully.
For presentation, serve in colorful bowls to highlight the vibrant ingredients.
Consider adding a side of tortilla chips for extra crunch.
FAQs about Steak and Rice Bowls
Can I use a different cut of steak for this recipe?
Absolutely! While flank steak is a favorite for its flavor and tenderness, you can also use sirloin or ribeye. Just adjust the cooking time based on the thickness of the cut.
How can I make these steak and rice bowls gluten-free?
This recipe is already gluten-free! Just ensure that any sauces or additional toppings you use are also gluten-free. Enjoy without worry!
What can I substitute for jasmine rice?
If jasmine rice isn’t your thing, feel free to swap it for brown rice, quinoa, or even cauliflower rice for a low-carb option. Each will bring its own unique flavor and texture.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently in the microwave or on the stovetop, adding a splash of beef broth to keep the rice moist.
Can I prepare the steak and rice bowls ahead of time?
Yes! You can marinate the steak and cook the rice in advance. Just assemble the bowls right before serving for the best flavor and texture.
Final Thoughts
Steak and rice bowls are more than just a meal; they’re a celebration of flavors and textures that come together effortlessly. Each bite is a reminder of the joy that cooking can bring, whether you’re sharing it with family or enjoying a quiet night in. The vibrant colors and fresh ingredients make it a feast for the eyes as well as the palate. Plus, the versatility of this dish means you can adapt it to suit any occasion. So, roll up your sleeves, fire up that grill, and let these steak and rice bowls bring a little happiness to your table!
A delicious and flavorful recipe for steak and rice bowls, perfect for a satisfying meal.
Ingredients
Scale
1 pound flank steak
1 cup uncooked jasmine rice
2 cups beef broth
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and pepper to taste
1 cup cherry tomatoes, halved
1 cup corn (fresh, frozen, or canned)
1 avocado, sliced
1 lime, cut into wedges
Fresh cilantro for garnish (optional)
Instructions
Begin by marinating the flank steak. In a bowl, combine olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Rub the mixture all over the steak and let it marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator for more flavor.
While the steak is marinating, rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring the beef broth to a boil. Add the rinsed rice, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
Preheat a grill or skillet over medium-high heat. Cook the marinated flank steak for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Remove from heat and let it rest for 5 minutes before slicing it thinly against the grain.
Fluff the cooked rice with a fork and divide it among serving bowls. Top with sliced steak, cherry tomatoes, corn, and avocado.
Squeeze fresh lime juice over the bowls and garnish with cilantro if desired. Serve immediately.
Notes
For a spicier kick, add sliced jalapeños or a drizzle of hot sauce on top.
Substitute the flank steak with grilled chicken or tofu for a different protein option.
