This steak and rice bowl features juicy steak, flavorful fajita vegetables, black beans and your toppings of choice served over fluffy white rice.
Why You’ll Love This Recipe
- This steak rice bowl recipe is very similar to Chipotle steak bowls, so if you are a Chipotle fan, you'll love being able to create this at home!
- We love that this recipe is easily customizable by choosing your favorite toppings.
- This delicious meal works well for meal prep and leftovers are also great for busy weeknights when you need to have a meal come together quickly.
- If you are intimidated by making pan-seared steak, we provide clear step-by-step instructions for you to follow to make sure you have great results.
Ingredient Notes
For the steak:
- Flank steak - we recommend using flank steak for this recipe. You could also use skirt steak or another cut of beef, however, we would recommend looking into the cooking method as the best options vary by the cut of steak used.
- Olive oil or avocado oil
- Chili powder, cumin, garlic powder, oregano
- Lime juice - feel free to add a little lime zest for additional lime flavor. You could use lemon juice as well if you don't have lime juice on hand.
- Tomato paste - not tomato sauce, tomato paste!
- Kosher salt
For the fajita veggies:
- Olive or avocado oil
- Sliced bell peppers
- Sliced red onions - you could use white or yellow onions as well.
- Chili powder, cumin, salt
For the bowls:
- Canned black beans
- Cooked jasmine rice - you can use white or brown rice depending on preference! Check out our instant pot brown jasmine rice recipe.
- Guacamole - try our favorite homemade guacamole recipe without tomato.
- Salsa - use your salsa or pico de gallo of choice. We love using our corn mango salsa.
Optional toppings of choice: lettuce, corn, cherry tomatoes, shredded cheese, sour cream or plain Greek yogurt, fresh lime, chopped green onions, fresh cilantro. You can also use a dressing of choice if you plan to use a lot of lettuce, such as our cilantro lime ranch.
See the recipe card below for a complete list of ingredients and measurements.
Equipment You’ll Need
- Medium bowl or Ziploc bag
- Measuring cups and spoons
- Large cast iron skillet or other large skillet pan
- Meat thermometer
- Cutting boards
- Sharp knives
- Rice cooker or saucepan
- Large skillet to cook the fajita veggies
- Wooden spoon or rubber spatula
- Large dinner bowls for serving (optional)
Step by Step Directions
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: For the steak
Start by making the marinade. Add the marinade ingredients to a bowl or Ziploc bag and mix well until combined. Use paper towels to pat the steak dry. Add the steak to the marinade and toss or mix until the steak is coated in the marinade (note the marinade will be similar in consistency to a paste). Place the steak into the refrigerator and marinate for at least 30 minutes (up to 12 hours).
Step 2: When the steak is finished marinating, add one tablespoon of avocado or olive oil to a large skillet and heat over medium heat until shimmering. Add the steak to the pan and cook for 3-5 minutes on one side, then flip to the other side for the steak to cook for another 3-5 minutes or until your preferred doneness. Each side should have a nice crust that is golden brown in color. We highly recommend using a meat thermometer to ensure your steak cooks to your liking.
Remove the steak from the pan and place on a cutting board or plate. Lightly cover with foil and let the steak rest for about 10 minutes.
Cut the steak according to preference. We like to cut the steak into bite-sized pieces for the bowl, but you could also cut into fine strips.
Step 3: For the rice. Cook the rice according to package directions.
Step 4: For the fajita veggies
Slice the onion and bell peppers. Add the oil to a nonstick skillet over medium heat. Once heated, add the onion and bell peppers to the pan.
Step 5: Measure and add the spices to the veggies and toss until they are well coated in the oil and spices. Continue to cook for 7-10 minutes, stirring occasionally, until the onions and peppers are softened.
Step 6: For the toppings
Prepare your fresh homemade guacamole and other favorite toppings for your bowls!
Step 7: Add rice to a dinner bowl. Add the steak, fajita veggies, guacamole, salsa, and other toppings on top of the rice. Enjoy!
Tips & Variations
- While we have created this recipe to use the steak in bowls, the steak is very versatile and you can use it in many ways! Add it to a burrito, a quesadilla, to loaded nachos, etc.
- You can turn this bowl into more of a salad by adding lettuce and reducing the amount of rice used. Choose your favorite dressing to accompany it, we love our cilantro lime ranch!
FAQ
We recommend storing leftovers in an airtight container in the refrigerator. We like to store each item separately.
This recipe is gluten free and dairy free depending on the toppings you choose. It can also be made vegetarian or vegan by omitting the steak and using more beans.
We recommend using a flank steak or a skirt steak for this recipe. If you choose to use other cuts of steak, we recommend finding cooking instructions specific to that cut.
For medium rare - remove the steak from the pan once the internal temperature reads 130-140 degrees F.
For medium - remove the steak from the pan once the internal temperature reads 140-150 degrees F.
For well done - remove the steak from the pan once the internal temperature reads 150-160 degrees F.
If you like this recipe, check out some of our other favorite bowl recipes:
If you make this steak and rice bowl recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Steak and Rice Bowl
Ingredients
For the steak:
- 1 pound flank steak
- 1 tablespoon olive or avocado oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 tablespoon lime juice
- 1 tablespoon tomato paste
- ½ teaspoon Kosher salt
For the fajita veggies:
- 2 teaspoons olive or avocado oil
- 2 bell peppers, sliced
- 1 small red onion, sliced
- ½ teaspoon EACH of chili powder, cumin, and salt
For the bowls:
- 1 cup black beans, drained and rinsed
- Cooked jasmine rice
- Guacamole (our favorite guacamole recipe)
- Salsa of choice
- Optional additions: lettuce, corn, shredded cheese, sour cream or plain Greek yogurt, fresh lime, dressing (such as our cilantro lime ranch)
Instructions
For the steak:
- Start by making the marinade. Add the marinade ingredients to a bowl or Ziploc bag and mix well until combined. Use paper towels to pat the steak dry. Add the steak to the marinade and toss or mix until the steak is coated in the marinade (note the marinade will be similar in consistency to a paste). Place the steak into the refrigerator and marinate for at least 30 minutes (up to 12 hours).
- When the steak is finished marinating, add one tablespoon of avocado or olive oil to a large skillet and heat over medium heat until shimmering. Add the steak to the pan and cook for 3-5 minutes on one side, then flip to the other side for the steak to cook for another 3-5 minutes or until your preferred doneness. Each side should have a nice crust that is golden brown in color. We highly recommend using a meat thermometer* to ensure your steak cooks to your liking.
- For medium rare - remove the steak from the pan once the internal temperature reads 130-140 degrees F.For medium - remove the steak from the pan once the internal temperature reads 140-150 degrees F.For well done - remove the steak from the pan once the internal temperature reads 150-160 degrees F.
- Remove the steak from the pan and place on a cutting board or plate. Lightly cover with foil and let the steak rest for about 10 minutes.
- Cut the steak according to preference. We like to cut the steak into bite-sized pieces for the bowl, but you could also cut into fine strips.
For the rice:
- Cook the rice according to package directions.
For the fajita veggies:
- Slice the onion and bell peppers. Add the oil to a nonstick skillet over medium heat. Once heated, add the onion and bell peppers to the pan. Measure and add the spices to the veggies and toss until they are well coated in the oil and spices. Continue to cook for 7-10 minutes, stirring occasionally, until the onions and peppers are softened.
For the toppings:
- Prepare your guacamole and other favorite toppings for your bowls!
- Add rice to a dinner bowl. Add the steak, fajita veggies, guacamole, salsa and other toppings on top of the rice. Enjoy!
Notes
- If you are using a cast iron skillet* here are some cooking tips!
- Place the pan on the stove over medium heat and let it heat completely before using. You know it's ready when a small sprinkle of water bounces off of the surface of the pan. Add the oil to the pan and heat it until shimmering, then place the steak on the pan.
- Leave the steak undisturbed for the 3-5 minutes that you are cooking it. If you find your steak is sticking to the pan, it may be because the pan is not hot enough or you are trying to turn the steak too soon. It should naturally release from the pan when the golden crust has formed.
NUTRITION
The recipe can be found on My Fitness Pal by searching "BWB Steak and Rice Bowl." The nutrition is calculated with ½ cup cooked jasmine rice per serving, ¼ cup salsa per serving, and 1 tablespoon guac.
The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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