Steak Rice Bowl

5 from 2 votes

A bed of rice is topped with juicy, lightly charred flank steak, toppings like avocado, tomato, and onion, and a creamy yogurt drizzle in this Steak Rice Bowl recipe. Ready in under 40 minutes, they are quick and easy to assemble, making them a great option for a weeknight dinner.

Prep Time20

Cook Time20

Total Time40

Course: Main

Cuisine: American

Keyword: steak rice bowl

Servings: bowls

Calories: 498kcal

Author: Jill

Ingredients

For the steak

1½ pounds flank steak or skirt steak
2 Tablespoons olive oil
2 Tablespoons lime juice
2 cloves garlic minced
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper

For the Cilantro Lime Rice

2 cups jasmine rice cooked
1 Tablespoon olive oil or butter
Zest of 1 lime
2 Tablespoons fresh lime juice
¼ cup fresh cilantro chopped
Salt to taste

Bowl Toppings

Diced avocado
Chopped tomatoes
Thinly sliced red onion
Fresh cilantro
Lime wedges

Creamy Yogurt Drizzle

½ cup sour cream
2 Tablespoons lime juice or Greek yogurt
Pinch of salt
Splash of water to thin only if needed

Instructions

In a bowl, whisk olive oil, lime juice, garlic, cumin, chili powder, smoked paprika, salt, and pepper. Add steak and marinate for at least 30 minutes (up to 8 hours for deeper flavor).
Heat a cast-iron skillet or grill pan over high heat. Sear the steak 3 to 4 minutes per side until nicely charred and cooked to your preferred doneness. Rest for 5 minutes, then slice thinly against the grain.
Fluff warm rice with olive oil, lime zest, lime juice, chopped cilantro, and salt. Taste and adjust acidity.
Then, mix the ingredients for the yogurt drizzle in a small bowl and set it aside.
Finally, layer rice in bowls, top with sliced steak, and add your favorite toppings. Finish with lime juice and a drizzle of the creamy sauce.

Nutrition