Description
A flavorful and easy-to-make smoky steak bowl featuring tender seared steak, charred veggies, and zesty lime-infused rice, topped with fresh avocado, salsa, and cheese for a vibrant and satisfying meal perfect for any weeknight.
Ingredients
Scale
Steak and Seasoning
- 1 ½ pounds sirloin, flank, or ribeye steak
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp cumin
- 1 tsp salt
- ½ tsp black pepper
Vegetables
- 1 red bell pepper, sliced
- 1 zucchini, chopped
- 1 cup broccoli florets
- 1 small red onion, sliced
- ½ cup corn (fresh or frozen, charred if possible)
Rice
- 2 cups cooked jasmine or brown rice
Additional Flavorings and Toppings
- 1 tbsp lime juice + zest
- 2 tbsp chopped cilantro (optional)
- Sliced avocado
- Salsa or pico de gallo
- Sour cream or Greek yogurt
- Shredded cheese
- Hot sauce
Instructions
- Season the Steak: Pat the steak dry to avoid steaming and then coat it evenly with olive oil. Rub in smoked paprika, garlic powder, cumin, salt, and pepper to infuse smoky, savory flavors. Let the steak rest for 15 minutes at room temperature to absorb the seasonings while you prepare other ingredients.
- Cook the Rice: Prepare jasmine or brown rice following package instructions until fluffy and tender, avoiding mushiness. Once cooked, mix in lime juice, lime zest, and chopped cilantro to brighten the flavor and complement the steak and veggies.
- Prep the Veggies: Heat a skillet or use a sheet pan over medium-high heat with a splash of oil. Add the sliced red bell pepper, chopped zucchini, sliced red onion, and broccoli florets. Season with salt and pepper and cook until the edges are nicely charred but vegetables remain crisp. Add corn near the end just to warm it through and get a slight char, enhancing the BBQ vibe.
- Sear the Steak: Increase heat to high to get a good sear on the steak. Cook the steak 3 to 4 minutes per side for medium-rare, adjusting depending on thickness. Use an instant-read thermometer for precision (130–135°F for medium-rare). After cooking, let the steak rest for at least 5 minutes to ensure juiciness and tender texture.
- Assemble the Bowl: Spoon the lime-cilantro rice into wide bowls. Top with the charred vegetable mixture, then slice the rested steak against the grain into thin slices and arrange on top. Finish with toppings such as sliced avocado, salsa or pico de gallo, sour cream or Greek yogurt, shredded cheese, and a drizzle of hot sauce to taste for a complete, balanced, and colorful meal.
Notes
- Patting the steak dry is key to achieving a proper sear instead of steaming.
- Feel free to substitute quinoa for rice for a different grain option.
- Sweet potato chunks can be used instead of zucchini if preferred.
- To make this dish vegetarian or vegan, marinate and grill tofu instead of steak.
- Resting the steak after cooking helps retain juices and tenderness.
- Adjust cooking times depending on steak thickness and preferred doneness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: steak bowl, smoky steak, seared steak, charred vegetables, lime cilantro rice, easy dinner, weeknight meal, healthy steak bowl, rice bowl
