Summer evenings were made for easy outdoor grilling and fresh ingredients. You want a meal that feels like a treat but keeps you on track. This High Protein Grilled Steak Bowl is exactly what your family needs right now.
It is bright, filling, and incredibly satisfying after a long day. The tender steak pairs perfectly with the creamy cilantro lime sauce. You can have this vibrant dinner on the table in just 35 minutes.
Why You’ll Love This Recipe
This recipe is a total winner for busy families who love fresh flavors. It is naturally gluten-free and packed with fiber from brown rice and beans. You will love how the zesty Greek yogurt dressing adds a punch without the heavy calories.
It is also the ultimate choice for your weekly meal prep routine. The flavors actually get better as they sit in the fridge. You can enjoy a restaurant-quality lunch at your desk all week long.
Simple Cooking Method
Cooking steak can feel intimidating, but I promise you can do this. We use a simple rub to create a beautiful golden crust on the meat. Whether you use a grill or a skillet, the results are fantastic.
While the meat rests, the sauce comes together in seconds. Just toss everything in a blender and let it work its magic. You will be amazed at how silky and fresh it tastes.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge. We use wholesome, fresh produce to make every bite count.
- 1.5 lbs flank steak
- 2 cups cooked brown rice
- 15 oz canned black beans, drained and rinsed
- 1 cup roasted corn kernels
- 1 cup cherry tomatoes, halved
- 1 large avocado, sliced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup plain Greek yogurt
- 0.25 cup fresh cilantro, packed
- 1 lime, juiced
- 1 garlic clove, minced
- 1 teaspoon honey
Step-by-Step Directions
- Season the flank steak evenly with olive oil, cumin, paprika, salt, and pepper.
- Preheat a grill or cast-iron skillet over medium-high heat.
- Cook the steak for 5 to 7 minutes per side until the internal temperature reaches 135°F (57°C) for medium-rare.
- Transfer the steak to a cutting board and allow it to rest for 10 minutes.
- While the steak rests, prepare the sauce by blending Greek yogurt, cilantro, lime juice, garlic, and honey in a food processor until smooth.
- Slice the rested steak thinly against the grain.
- Assemble four meal prep containers by layering 0.5 cups of brown rice, black beans, corn, tomatoes, and the sliced steak.
- Drizzle with the cilantro lime sauce and garnish with avocado slices before serving.
Best Ways to Enjoy It
Serve these bowls warm for a cozy weeknight dinner on the patio. I love to add an extra squeeze of fresh lime juice right before eating. It really makes the smoky paprika flavors pop.
Pair this meal with a cold glass of sparkling water or light tea. If you are serving a crowd, put the ingredients in separate bowls. Let everyone build their own bowl for a fun, interactive meal.
Keep It Fresh
These bowls stay fresh in the refrigerator for up to four days. I recommend keeping the cilantro lime sauce in a separate small container. This prevents the rice from getting too soft before you eat it.
To reheat, just warm the steak and rice for about one minute. Add the fresh tomatoes, avocado, and cold sauce after heating. It feels just like day one every single time.
Tips for Best Results
- Always slice your steak against the grain for the most tender bite.
- Do not skip the 10-minute resting period for the meat.
- Use room temperature steak to ensure it cooks evenly throughout.
- Swap the honey for maple syrup if that is what you have.
- Add a pinch of red pepper flakes for a spicy kick.
- Make the sauce a day early to let the flavors meld.
- Char the corn in the skillet for a smoky summer flavor.
Ways to Switch It Up
- Try using grilled chicken breast instead of steak for a leaner option.
- Swap brown rice for cauliflower rice to keep it low-carb.
- Add pickled red onions for a bright, crunchy topping.
- Use black-eyed peas if you run out of black beans.
Common Questions
Can I use a different cut of steak?
Yes, sirloin or skirt steak work beautifully for these bowls. Just adjust the cook time based on the thickness of the meat. Skirt steak usually cooks much faster than flank.
Is the sauce very spicy?
Not at all! It is creamy and tangy with a hint of garlic. If you want heat, you can add a deseeded jalapeño to the blender.
I hope this fresh and filling steak bowl becomes a new favorite in your home. It is the perfect way to enjoy a healthy, high-protein meal without any stress.
— Katie Wood
Grilled Steak Bowl with Creamy Cilantro Lime Sauce
Ingredients
- 1.5 lbs flank steak
- 2 cups cooked brown rice
- 15 oz canned black beans, drained and rinsed
- 1 cup roasted corn kernels
- 1 cup cherry tomatoes, halved
- 1 large avocado , sliced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon sal t
- 0.25 teaspoon black pepper
- 0.5 cup plain Greek yogurt
- 0.25 cup fresh cilantro, packed
- 1 lime , juiced
- 1 garlic clove , minced
- 1 teaspoon hone y
Instructions
- Season the flank steak evenly with olive oil, cumin, paprika, salt, and pepper.
- Preheat a grill or cast-iron skillet over medium-high heat.
- Cook the steak for 5 to 7 minutes per side until the internal temperature reaches 135°F (57°C) for medium-rare.
- Transfer the steak to a cutting board and allow it to rest for 10 minutes.
- While the steak rests, prepare the sauce by blending Greek yogurt, cilantro, lime juice, garlic, and honey in a food processor until smooth.
- Slice the rested steak thinly against the grain.
- Assemble four meal prep containers by layering 0.5 cups of brown rice, black beans, corn, tomatoes, and the sliced steak.
- Drizzle with the cilantro lime sauce and garnish with avocado slices before serving.
