This Grilled Steak Bowl is a hearty, flavor-packed meal layered with tender slices of grilled steak, seasoned rice or grains, fresh veggies, and bold sauces. It’s everything I love about a steak dinner—just served in a bowl for convenience, balance, and easy customization. Whether I’m eating it hot off the grill or meal prepping for the week, this bowl always hits the spot.
Why You’ll Love This Recipe
I love how this bowl brings together juicy grilled steak with fresh, crunchy vegetables and flavorful sides all in one dish. It’s high in protein, full of texture, and incredibly satisfying. I can switch up the grains, toppings, or sauces to keep it interesting, and it works great for lunch, dinner, or post-workout fuel. Plus, it’s just fun to build a bowl with all my favorite ingredients.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Steak (sirloin, ribeye, flank, or skirt steak)
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Olive oil
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Garlic, minced
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Salt and pepper
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Cooked rice, quinoa, or couscous
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Cherry tomatoes, halved
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Cucumber, diced
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Red onion, thinly sliced
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Avocado, sliced
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Fresh greens (like spinach or arugula)
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Crumbled feta or shredded cheese (optional)
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Favorite sauce: chimichurri, tahini, spicy mayo, or vinaigrette
Directions
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I rub the steak with olive oil, garlic, salt, and pepper, then let it sit at room temperature for 15–20 minutes.
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I grill the steak over medium-high heat for about 4–5 minutes per side (depending on thickness) until it reaches my preferred doneness.
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I remove it from the grill, let it rest for 5–10 minutes, then slice it thinly against the grain.
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While the steak rests, I build the bowls with a base of rice or grains, then layer in the veggies, avocado, and greens.
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I top each bowl with sliced steak and a drizzle of my favorite sauce.
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I garnish with cheese or herbs if I want, and serve immediately.
Servings and timing
This recipe makes about 2 to 4 bowls, depending on portion size. It takes about 15 minutes to prep and 15–20 minutes to cook, so I can have everything ready in under 40 minutes.
Variations
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I swap steak for grilled chicken, tofu, or shrimp when I want something different.
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Sometimes I use cauliflower rice or leafy greens for a low-carb base.
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For extra flavor, I marinate the steak in soy sauce, lime juice, and spices before grilling.
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I’ve topped it with corn, black beans, or pickled jalapeños for a Southwest twist.
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A fried or poached egg on top makes it extra filling and rich.
storage/reheating
I store components separately in airtight containers in the fridge for up to 4 days. To reheat, I warm the rice and steak gently in the microwave or on the stovetop, then assemble fresh with the cold veggies and sauce. It makes great meal prep since the ingredients hold up well.
FAQs
What’s the best cut of steak for bowls?
I usually go with flank or sirloin—they’re flavorful, affordable, and easy to slice. Ribeye is richer if I want something extra indulgent.
Can I cook the steak without a grill?
Yes, I sear it in a hot skillet or grill pan for similar results. A cast iron skillet works best for getting that nice crust.
How do I make the steak extra tender?
I slice it thinly against the grain after resting. Marinating helps too, especially with cuts like flank or skirt steak.
What sauces go best with steak bowls?
I love chimichurri, garlic yogurt sauce, sriracha mayo, or balsamic vinaigrette. It really depends on the flavor theme I’m going for.
Can I make this dairy-free?
Absolutely. I skip the cheese and choose a dairy-free sauce—most vinaigrettes and salsas work great.
Conclusion
Grilled Steak Bowls are one of my favorite ways to enjoy a balanced, protein-rich meal that’s full of flavor and endlessly customizable. With juicy steak, crisp veggies, and bold sauces layered over grains, it’s a meal that feels both nourishing and indulgent. Whether I’m grilling for a crowd or just making dinner for myself, this bowl always delivers.
PrintGrilled Steak Bowl
Grilled Steak Bowls are hearty and customizable meals featuring tender grilled steak slices, grains like rice or quinoa, crisp vegetables, and bold sauces. Perfect for lunch, dinner, or meal prep, these bowls are nutritious, protein-packed, and full of flavor in every bite.
- Prep Time: 15 minutes
- Cook Time: 15–20 minutes
- Total Time: 35–40 minutes
- Yield: 2–4 servings
- Category: Main
- Method: Grilling
- Cuisine: American
Ingredients
- 1 lb steak (sirloin, ribeye, flank, or skirt steak)
- 1 tbsp olive oil
- 2 garlic cloves, minced
- Salt and pepper, to taste
- 2 cups cooked rice, quinoa, or couscous
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, thinly sliced
- 1 avocado, sliced
- 1 cup fresh greens (spinach, arugula, or mixed greens)
- 1/4 cup crumbled feta or shredded cheese (optional)
- 2–4 tbsp favorite sauce (chimichurri, tahini, spicy mayo, vinaigrette)
Instructions
- Rub the steak with olive oil, minced garlic, salt, and pepper. Let it sit at room temperature for 15–20 minutes.
- Grill steak over medium-high heat for 4–5 minutes per side, depending on thickness and desired doneness.
- Remove from heat, rest the steak for 5–10 minutes, then slice thinly against the grain.
- In serving bowls, layer a base of rice or grains, followed by cherry tomatoes, cucumber, onion, avocado, and greens.
- Top each bowl with sliced steak and drizzle with your favorite sauce.
- Garnish with cheese or fresh herbs if desired and serve immediately.
Notes
- Marinate the steak in soy sauce, lime juice, and spices for extra flavor before grilling.
- Use cauliflower rice or leafy greens for a low-carb option.
- Swap steak for tofu, grilled chicken, or shrimp for variety.
- Add black beans, corn, or pickled jalapeños for a Southwestern twist.
- Store ingredients separately and assemble fresh for meal prep.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 460mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 90mg
