Smoky Steak and Veggie Rice Bowl
A vibrant bowl of smoky steak, colorful vegetables, and fluffy rice, perfect for weeknight dinners or meal prep.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: None
Ingredients
- 1 ½ pounds sirloin, flank, or ribeye steak
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 red bell pepper, sliced
- 1 zucchini, chopped
- 1 cup broccoli florets
- 1 small red onion, sliced
- ½ cup corn (fresh or frozen, charred if possible)
- 2 cups cooked jasmine or brown rice
- 1 tablespoon lime juice + zest
- 2 tablespoons chopped cilantro (optional)
- Sliced avocado
- Salsa or pico de gallo
- Sour cream or Greek yogurt
- Shredded cheese
- Hot sauce
Instructions
- Season the steak: Pat the steak dry and coat with olive oil, then rub in smoked paprika, garlic powder, cumin, salt, and pepper. Let it marinate for 15 minutes.
- Cook the rice: Prepare your rice according to package directions until fluffy, stirring in lime juice, zest, and cilantro before serving.
- Prep the veggies: Heat a skillet over medium-high heat with a splash of oil, add the bell pepper, zucchini, onion, and broccoli, season, and cook until charred but still crisp. Add corn in the last few minutes.
- Sear the steak: Increase heat to high and sear the steak for 3–4 minutes on each side for medium-rare. Rest for at least 5 minutes to keep it juicy.
- Assemble the bowl: Start with a base of rice, add roasted veggies, then slice the steak against the grain. Top with avocado, salsa, cheese, or your favorites.
Notes
Customize the recipe by swapping proteins or grains as desired. Fresh ingredients yield the best flavor.