Southwest Steak Rice Bowls

a steak rice bowl with greens, black beans, cheese, avocado and pico de gallo.

This Steak Rice Bowl showcases seared steak over greens along with rice, beans, avocado, pico de gallo, cheese, and cilantro lime dressing.

Course Main

Cuisine American

Prep Time 20

Total Time 20

Servings

Calories 423kcal

Author Amee

Ingredients

For the bowl:

6 oz precooked Garlic Lime Flat Iron Steak or steak cut of choice
2 cups mixed greens or salad greens of choice
½ cup cooked brown rice or rice variety of choice
½ cup cooked black beans homemade or canned, rinsed and drained of juice
½ avocado sliced
½ cup good quality Pico de Gallo or chopped tomatoes
2 oz Mexican three-cheese blend shredded cheese I used a low-fat cheese blend
4 tbsp Creamy Verde Dressing

For the dressing:

½ cup salsa Verde your favorite brand
¼ cup fresh cilantro packed
1 lime juiced
2 tbsp extra-virgin olive oil
1 cup nonfat plain Greek yogurt
1-2 tbsp diced pickled jalapenos in the jar, amount depends on level of heat desired
½ tsp salt

Instructions

Marinate the steaks. Follow the recipe linked above for the ingredients to make the garlic lime flat-iron steak marinade. Whisk the ingredients together in a medium-sized bowl. Then, pour the mixture into a large zip-top bag, add the steaks, and seal the bag, pressing out as much air as possible. Place the bag in the fridge, and let the steaks marinate for 30 minutes to 2 hours.
Make the dressing. Meanwhile, add all dressing ingredients to a food processor or high-powered blender, and blend until smooth and creamy. Pour the dressing into a glass jar or bottle, cover it tightly, and place it in the fridge until you’re ready to use it.
Grill, rest, and slice the steaks. Preheat the grill to medium heat (350℉) and grill until the meat reaches your desired doneness (use a meat thermometer for foolproof grilling), flipping once during the process. Let the steaks rest for 5 minutes before slicing against the grain.
Assemble bowls. If you haven’t already, rinse and dry the salad greens, then divide them between two large bowls. Top with pre-cooked brown rice, black beans, avocado, pico de gallo (or diced tomatoes), cheese, steak, and a drizzle of dressing.

Notes

Note: Nutrition info does not include the creamy verde dressing.

No grill? No problem. Here are alternate ways you can cook the steaks; just be sure to pat them dry with a paper towel before proceeding with any of these methods:

Stovetop – Heat oil in a large heavy-bottomed skillet over medium-high heat. Once hot, sear the steaks on each side until browned and your desired doneness is reached. Or, you can cut the marinated steaks into 2” cubes and sear the cubes for 1-2 minutes per side.
Broiler – Place the marinated steaks on a broiler pan or a wire rack set on top of a baking sheet, and place them under the preheated broil until they are cooked to your liking, flipping halfway through.
Air fryer – Preheat your air fryer to 400°F, then place the steaks in the basket, and cook for 6-10 minutes, flipping halfway through, depending on your desired level of doneness.

Nutrition