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4.8 from 27 votes

Southwest Steak Bowls

These Southwest Steak Bowls are filled with rice, juicy chunks of grilled seasoned steak, grilled corn, peppers, and onions, and slices of avocado.

Prep Time
25 mins
Cook Time
25 mins
Additional Time
1 hr
Total Time
1 hr 40 mins
Servings: 4 servings
Calories: 551 kcal
Course: Appetizer
Cuisine: American

Ingredients

Steak Marinade
  • 1 pound top sirloin steak
  • 1 tablespoon olive oil
  • 1 lime, juiced
  • 1 chipotle chile in adobo sauce, finely chopped
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground pepper to taste
Peppers, Onions, and Corn
  • 1 red bell pepper, halved and core cut out
  • 2 ears of corn, husk and silk removed
  • 1 sweet onion, halved
  • 1 teaspoon chili powder
  • Salt and freshly ground pepper to taste
Cilantro Sauce
  • 1/2 cup plain Greek yogurt, 2% or full fat
  • 1/2 cup cilantro
  • 1 lime, juiced
  • 1/4 teaspoon garlic powder
  • 1 jalapeño, deseeded and chopped
  • Salt and freshly ground pepper to taste
Other Ingredients
  • 2 cups cooked rice
  • 1 avocado, peeled and sliced
  • crumbled cotija cheese

Instructions

    Cup of Yum
  1. Combine all of the ingredients for the marinade in a small bowl and whisk them together until combined. Add the steak to a freezer bag and pour in the marinade. Seal the bag and massage the marinade into the steak. Marinate the steak for at least an hour and up to 4 hours.
  2. While the steak marinates make the cilantro sauce. Add all of the ingredients to a blender and purée until smooth. Pour it into a bowl or jar and refrigerate until ready to use.
  3. Prep the vegetables and rub them with olive oil. Sprinkle on salt, pepper, and chili powder.
  4. Preheat your grill to 450° F. Clean and oil the grates. Place the vegetable onto the grates and remove the steak from the marinade and place it onto the grates. Let the steak cook on the first side for about 6-7 minutes then flip it over and continue to cook until the internal temperature is between 130-135° F. (medium-rare)
  5. Grill the peppers, onions, and corn for about 10-15 minutes. Rotate the corn every few minutes and flip the peppers and onions over after about 5 minutes.
  6. Remove everything from the grill and let the steak rest for 5-10 minutes before cutting it against the grain. The steak can be cut it into strips or cubes. Slice the peppers and onions and cut the corn kernels off the cob.
  7. Divide the rice into bowls and top with the steak, peppers and onions, corn, crumbled Cotija cheese, and slices of avocado. Drizzle on the cilantro sauce and garnish with chopped cilantro.

Nutrition Information

Calories 551kcal (28%) Carbohydrates 42g (14%) Protein 41g (82%) Fat 25g (38%) Saturated Fat 8g (40%) Polyunsaturated Fat 14g Cholesterol 107mg (36%) Sodium 129mg (5%) Fiber 4g (16%) Sugar 7g (14%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 551

% Daily Value*

Calories 551kcal 28%
Carbohydrates 42g 14%
Protein 41g 82%
Fat 25g 38%
Saturated Fat 8g 40%
Polyunsaturated Fat 14g 82%
Cholesterol 107mg 36%
Sodium 129mg 5%
Fiber 4g 16%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.