Grilled Steak Bowl

This grilled steak bowl is a hearty, protein-packed meal layered with bold flavors and fresh ingredients. I combine juicy grilled steak with grains, veggies, and a zesty sauce to create a balanced bowl that’s as satisfying as it is colorful.

Why You’ll Love This Recipe

I love how versatile and customizable this bowl is. The grilled steak is flavorful and tender, and I can build the rest of the bowl with whatever I have on hand. It’s a great mix of textures — warm steak, crunchy veggies, creamy sauce — all in one dish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the steak:

• flank steak or skirt steak

• olive oil

• garlic, minced

• soy sauce or tamari

• lime juice or vinegar

• ground cumin

• salt and pepper

For the bowl base:

• cooked rice, quinoa, or farro

• mixed greens or shredded lettuce

Toppings (customize as desired):

• cherry tomatoes, halved

• avocado or guacamole

• corn (fresh, frozen, or grilled)

• black beans

• red onion, sliced

• shredded cheese or crumbled feta

• fresh cilantro or parsley

Optional sauce:

• sour cream, Greek yogurt, or chipotle mayo

• salsa or chimichurri

• lime wedges for serving

Directions

1. I make a simple marinade with olive oil, lime juice, garlic, soy sauce, cumin, salt, and pepper. I add the steak and let it marinate for at least 30 minutes (or up to 4 hours).

2. I preheat a grill or grill pan over medium-high heat. I cook the steak for about 4–5 minutes per side, depending on thickness, then let it rest for 5–10 minutes before slicing it thinly against the grain.

3. I prep the grain base and toppings while the steak rests.

4. I assemble the bowls starting with a layer of grains and greens. I add sliced steak and arrange the toppings over the bowl.

5. I drizzle with sauce, sprinkle with fresh herbs, and serve with lime wedges.

Servings and timing

Servings: 4
Prep time: 15 minutes (plus marinating time)
Cook time: 10 minutes
Total time: 25–30 minutes (plus marinating)

Variations

• I swap the steak for grilled chicken or shrimp when I want something lighter.

• I’ve added roasted sweet potatoes or grilled zucchini for extra veggies.

• For a spicy twist, I use a chipotle sauce or jalapeño-lime dressing.

• I sometimes use cauliflower rice for a lower-carb option.

Storage/Reheating

I store the steak separately from the other ingredients in the fridge for up to 3 days. I reheat the steak gently in a skillet or microwave. The grains and beans also reheat well, but I keep the veggies and sauce fresh and add them just before serving.

FAQs

What’s the best cut of steak for bowls?

I like using flank steak or skirt steak because they cook quickly and slice easily. Sirloin also works well if I want something leaner.

Can I make this without a grill?

Yes. I use a cast iron skillet or grill pan on the stove, and it gives the same charred, smoky flavor.

How do I keep the steak tender?

I don’t overcook it and always slice it against the grain. Marinating also helps break down the fibers.

Can I make this ahead of time?

Definitely. I cook the steak and grains ahead and assemble the bowl fresh when I’m ready to eat.

What sauce goes best with this bowl?

I love chimichurri, garlic yogurt sauce, or chipotle mayo. Even a squeeze of lime and a drizzle of olive oil can be enough.

Conclusion

This grilled steak bowl is one of my favorite meals when I want something filling, flavorful, and fast. It’s easy to mix and match ingredients based on what I have, and the grilled steak makes every bite feel special. Whether it’s lunch or dinner, this bowl always hits the spot.

Print