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Southwest Steak Bowls

These Southwest Steak Bowls have everything you love about burritos in a quick and easy bowl. 

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 4
Calories: 78285 kcal
Course: Main Course
Cuisine: American , International , gluten-free

Ingredients

For the Steak
  • 1 lb. flank or skirt steak $4.48
  • 1 1/2 Tbsp olive oil $0.32
  • 1 clove garlic $0.08
  • 1/2 tsp ground cumin $0.03
  • 1/4 tsp salt $0.02
  • 1 lime $0.33
For the Rice
  • 1 1/2 cups uncooked brown rice $0.56
  • 3 cups chicken broth* $0.21
Toppings
  • 1 small onion $0.32
  • 1 large tomato $1.06
  • 1/2 bunch cilantro $0.50
  • 1/4 tsp salt $0.02
  • 1 15oz. can black beans* $0.63
  • 1 cup frozen corn kernels $0.47
  • 8 oz. sour cream $1.47

Instructions

    Cup of Yum
  1. To make the steak marinade, mince the garlic and combine it in a bowl with the olive oil, cumin, salt, and the juice from half of the lime (1-2 Tbsp juice). Save the other half of the lime to use in the pico de gallo. Add the marinade and steak to a zip top bag or shallow dish, make sure the steak is well coated in the marinade, and refrigerate it for about 30 minutes while the rice cooks.
  2. Cook the rice according to the package instructions, but substitute chicken broth for the water.
  3. While the rice is cooking and steak is marinating, prepare the pico de gallo. Dice the tomato and half of the onion. Combine the diced tomato, onion, juice from the second half of the lime, 1/4 tsp of salt, and a handful of roughly chopped cilantro in a bowl. Stir until combined, taste, and adjust the salt if needed.
  4. Rinse the black beans in a colander and allow the corn kernels to thaw.
  5. To cook the steak, heat a large skillet over medium-high until very hot. Add the steak and cook for 3-5 minutes on one side, or until deeply golden brown. Flip and cook in the same manner on the second side. Transfer the steak to a cutting board and allow it to rest for five minutes. If desired, thinly slice the second half of your onion and cook it in the skillet for a few minutes, or until they are caramelized.
  6. Once the steak has rested for a few minutes, slice it thinly against the grain (look for the lines in the meat and cut across them). To build the bowls, lay down one cup of rice, 1/4 cup each of beans, corn, and pico de gallo, a few slices of steak, a few sprigs of cilantro, and a dollop of sour cream. Serve hot.

Notes

  • *I used chicken base to make the chicken broth, which is much less expensive than buying canned or boxed broth. *I used beans that I had cooked from dry, which is less expensive than canned beans.

Nutrition Information

Serving 1Serving Calories 782.85kcal (39%) Carbohydrates 97.75g (33%) Protein 42.7g (85%) Fat 28.45g (44%) Sodium 971.85mg (40%) Fiber 16.05g (64%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 78285

% Daily Value*

Serving 1Serving
Calories 782.85kcal 39%
Carbohydrates 97.75g 33%
Protein 42.7g 85%
Fat 28.45g 44%
Sodium 971.85mg 40%
Fiber 16.05g 64%

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