Grilled Steak Bowl with Creamy Sauce
A delicious and hearty grilled steak bowl served over rice with fresh vegetables and a rich, creamy garlic-lime sauce. Perfect for a satisfying dinner or meal prep.
Equipment
- Grill or grill pan
- Mixing Bowls
- Tongs
Ingredients
Steak and Marinade
- 1 lb flank or skirt steak trimmed of excess fat
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp lime juice freshly squeezed
- 2 cloves garlic minced
- ½ tsp black pepper
- ½ tsp salt
Bowl Base
- 2 cups cooked rice or quinoa warm
- 1 cup corn kernels grilled or roasted
- 1 cup black beans rinsed and drained
- 1 avocado sliced
- 1 cup cherry tomatoes halved
Creamy Sauce
- ½ cup Greek yogurt or vegan alternative
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1 clove garlic minced
- ¼ tsp cumin
- salt and pepper to taste
Instructions
- In a bowl, whisk olive oil, soy sauce, lime juice, garlic, salt, and pepper. Add steak and marinate for at least 15 minutes.
- Preheat a grill or grill pan to medium-high heat. Grill steak 4–5 minutes per side for medium doneness. Let rest before slicing.
- Meanwhile, prepare the creamy sauce by mixing yogurt, lime juice, olive oil, garlic, cumin, salt, and pepper. Adjust seasoning to taste.
- Assemble bowls: add rice or quinoa to the base, then top with black beans, corn, tomatoes, avocado slices, and grilled steak strips.
- Drizzle with creamy sauce and garnish with fresh cilantro or lime wedges. Serve immediately.
Notes
For extra flavor, try adding grilled peppers or jalapeños. The sauce can be made ahead and kept refrigerated for up to 3 days.