Smoky Steak Bowl
This steak bowl is packed with bold, smoky flavors and fresh ingredients, making it perfect for a quick weeknight dinner or a crowd-pleasing meal.
Ingredients
Steak and Marinade
- 1.5 pounds steak (sirloin, flank, or ribeye) Flank is lean; ribeye is richer.
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika Provides bold smoky flavor.
- 1 teaspoon garlic powder
- 0.5 teaspoon ground cumin
- 1 teaspoon salt Adjust to taste.
- 0.5 teaspoon black pepper Adjust to taste.
Vegetables
- 1 red bell pepper, sliced
- 1 zucchini, chopped Can substitute with sweet potato.
- 1 cup broccoli florets
- 1 small red onion, sliced
- 0.5 cup corn (fresh or frozen) Char if possible.
Grains
- 2 cups cooked jasmine or brown rice Quinoa can be used as a substitute.
Toppings
- 1 tablespoon lime juice + zest Brightens the flavor.
- 2 tablespoons chopped cilantro (optional)
- to taste sliced avocado, salsa or pico de gallo, sour cream or Greek yogurt, shredded cheese, hot sauce Add as desired.
Instructions
Preparation
- Pat the steak very dry. Rub with olive oil and coat evenly with smoked paprika, garlic powder, cumin, salt, and pepper. Let rest for at least 15 minutes.
- Cook rice as usual. Once cooked, stir in lime juice, zest, and cilantro.
Cooking Vegetables
- Heat a large skillet to medium-high, add a splash of oil, then toss in bell pepper, zucchini, onion, and broccoli. Season with salt and pepper. Cook until charred, about 6-8 minutes. Add corn in the last 2 minutes.
Cooking Steak
- Heat a clean skillet over high heat. Sear the steak for 3-4 minutes per side for medium-rare. Transfer to a cutting board and let rest for at least 5 minutes.
Assembly
- Slice the steak against the grain into thin strips. Spoon rice into bowls, top with charred veggies, fan steak over the top, and add desired toppings.
Notes
Store assembled or separated in airtight containers for up to 3-4 days. For best texture, keep steak and rice separate from avocado and creamy toppings.