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Steak Bowls

With juicy steak, fluffy cilantro lime rice, arugula, and corn avocado salsa, these steak bowls are an easy, flavorful meal that satisfies!

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4 bowls
Calories: 660 kcal
Course: Main Course , Salad , Dinner
Cuisine: American

Ingredients

For the Steak:
  • 2 (8-ounce) sirloin steaks
  • 1 tablespoon extra-virgin olive oil
  • Zest and juice of 1 medium lime
  • ½ teaspoon ground chipotle chili powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • 1 tablespoon canola oil for cooking the steaks
For the Rice:
  • ¾ cup long grain rice I used Jasmine
  • 1 ¼ cups water or broth
  • Pinch kosher salt omit if using broth
  • 1 lime zest and juice
  • ⅓ cup chopped fresh cilantro
For the Avocado Corn Salsa:
  • 1 (15-ounce) can reduced sodium black beans rinsed and drained
  • 1 cup corn kernels fresh or frozen and thawed
  • 1 pint Cherry or grape tomatoes quartered (about 2 cups)
  • 1 medium ripe avocado diced
  • ¼ cup diced red onion
  • ¼ cup crumbled Feta cheese
  • ¼ cup chopped fresh cilantro
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon freshly squeezed lime juice
  • ¼ teaspoon kosher salt
  • 2 cups arugula

Instructions

    Cup of Yum
  1. For the steaks: Preheat the oven to 425°F. With paper towels, pat the steaks dry and place in a shallow dish or bowl that will hold them snugly. In a medium bowl, combine the olive oil lime zest (zest it directly into the dish), lime juice, garlic, chipotle powder, cumin, and salt. Pour over the steaks and turn several times so they are evenly coated. Set aside and let rest for 15 minutes to marinate and come to room temperature. (No need to rinse the bowl you used for the marinade.)
  2. For the rice: Rinse the rice well. Add it to a medium saucepan with the water and and salt. Bring to a boil uncovered, reduce the heat to low until you have a gentle simmer, then cover and reduce the heat to low. Let gently simmer for 12 minutes, then remove from the heat. Let steam 10 minutes, covered. While the rice is still warm, stir in the lime zest (zest it directly over the pan), lime juice, and cilantro. Set aside until ready to serve. (NOTE: if you use a different kind of rice than Jasmine, refer to your package for cooking times.)
  3. Cook the steak: Heat a large cast-iron skillet (or similar sturdy, oven-safe skillet) over medium-high heat. Once it's good and hot, add the canola oil. Sear the steaks on the first side until you have a nice crust, 2 to 3 minutes. Flip and cook on the other side for 2 minutes. Immediately transfer to the oven and bake until the steaks reach an internal temperature of 130°F to 135°F for medium rare (or 140°F to 145°F for medium), about 5 to 7 minutes more. Transfer to a cutting board and let rest 10 minutes.
  4. While the steaks rests, make the salsa. To the bowl you used for the steak marinade, add the corn, beans, tomatoes, avocado, onion, feta, and cilantro. Drizzle with the oil and lime juice and sprinkle with the salt. Stir to combine. Taste and adjust the seasoning as desired.
  5. To serve, thinly slice the steak. Fill your bowl with the rice, a handful of arugula, the steak, and salsa (I put the rice on one-third of the bowl, the arugula down the center, and the salsa on the other side, then lay the steak slices on top of the arugula). Serve with additional cilantro and a squeeze of lime juice to taste.

Notes

  • TO STORE: If possible, refrigerate the different components separately. Otherwise, store the leftovers in an airtight container for 1 to 2 days.
  • TO REHEAT: Warm up the leftovers in the microwave or in a skillet set over medium heat.

Nutrition Information

Serving 1(of 4) Calories 660kcal (33%) Carbohydrates 70g (23%) Protein 39g (78%) Fat 27g (42%) Saturated Fat 6g (30%) Polyunsaturated Fat 4g Monounsaturated Fat 15g Trans Fat 0.01g Cholesterol 78mg (26%) Potassium 1473mg (42%) Fiber 14g (56%) Sugar 6g (12%) Vitamin A 1038IU (21%) Vitamin C 45mg (50%) Calcium 170mg (17%) Iron 6mg (33%)

Nutrition Facts

Serving: 4bowls

Amount Per Serving

Calories 660

% Daily Value*

Serving 1(of 4)
Calories 660kcal 33%
Carbohydrates 70g 23%
Protein 39g 78%
Fat 27g 42%
Saturated Fat 6g 30%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 15g 75%
Trans Fat 0.01g 1%
Cholesterol 78mg 26%
Potassium 1473mg 31%
Fiber 14g 56%
Sugar 6g 12%
Vitamin A 1038IU 21%
Vitamin C 45mg 50%
Calcium 170mg 17%
Iron 6mg 33%

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