I make this steak protein bowl on nights when I want something that actually fills everyone up, not just looks pretty on the counter. It’s chipotle marinated steak over rice with all my favorite fresh toppings, and it comes together in under an hour with very little cleanup. It’s part of a lineup of protein bowls I lean on for dinner, right alongside my chicken protein bowl for nights when we want something a little lighter.
The first time I made this, my husband asked if I’d ordered it from a restaurant. I laughed because the “secret” is really just letting the steak sit in that chipotle marinade for even ten minutes. My son picks out the corn and beans first every single time, and my daughter goes straight for the guacamole, so I always make a little extra. Some nights I skip the guac when I’m short on time and it’s still a solid bowl. Once you’ve got the rice going and the veggies sliced, the rest moves fast. Let’s get into what you need.
Jump To Section
Ingredients for Steak and Rice Bowls
Here’s what I use for this steak protein bowl, plus a few swaps that work if you’re missing something. Sirloin is my go-to cut, but flank works well too if that’s what’s in your fridge.
Chipotle Steak Marinade
- 1½-2 lbs sirloin steak (flank steak also works)
- ¼ cup olive oil
- 3 tbsp fresh lime juice (about 2 limes)
- ¼ cup chipotle peppers in adobo sauce
- 3 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp cumin
- ½ tsp dried oregano
Guacamole (optional)
- 2 small avocados
- ½ tsp salt
- 3 tbsp fresh cilantro, chopped
- 1-2 jalapeños, finely diced
Steak Bowl Toppings
- 2 bell peppers, thinly sliced
- ½ onion, thinly sliced
- 1 tsp olive oil (for the peppers)
- ½ cup rice, uncooked (brown rice also works)
- ½ cup corn kernels
- ½ cup canned black beans
- ½ cup tomatoes, sliced
- sour cream
- shredded romaine (optional)
- shredded cheese (optional)
Don’t Lose This Recipe
Step-by-Step Instructions
In my experience, the marinade is what makes this bowl taste like it took way more effort than it did. Here’s how I put it all together.
- Marinate the steak. Combine the marinade ingredients in a bowl or bag and coat the steak fully. Refrigerate for at least 10 minutes and up to 20. Any longer and the acid from the lime can start to break down the texture too much.
- While the steak marinates, slice your veggies and start the rice according to the package, about 20 minutes.
- Heat a large, well oiled skillet over medium high heat. Add the steak and cook 3-5 minutes per side, untouched, depending on how done you like it. My pro tip: resist poking at it while it cooks so you actually get a good sear. Set it aside to rest.
- In the same skillet, add the sliced peppers and onions with a touch more oil if needed. Season with salt and pepper. Let them sit undisturbed for about 3 minutes, then toss and cook a few more minutes until charred at the edges.
- Make the guacamole. Mash the avocado with salt, cilantro, and jalapeño in a bowl. Taste and adjust the salt.
- Slice the rested steak against the grain. Assemble the bowls with rice, peppers and onions, corn, black beans, tomatoes, and steak. Top with sour cream, guacamole, and cheese if using.
Steak and Rice Bowls
Ingredients
Equipment
Method
- Marinate the steak. Combine the marinade ingredients in a bowl or bag and coat the steak fully. Refrigerate for at least 10 minutes and up to 20 minutes.
- While the steak marinates, slice the veggies and start the rice according to the package, about 20 minutes.
- Heat a large, well oiled skillet over medium high heat. Add the steak and cook 3-5 minutes per side, untouched, depending on desired doneness.Set aside to rest.Resist poking at the steak while it sears so you get a good crust.
- In the same skillet, add the sliced peppers and onions with a touch more oil if needed. Season with salt and pepper. Let sit undisturbed for about 3 minutes, then toss and cook a few more minutes until charred.
- Make the guacamole. Mash the avocado with salt, cilantro, and jalapeño in a bowl. Taste and adjust the salt.
- Slice the rested steak against the grain. Assemble the bowls with rice, peppers and onions, corn, black beans, tomatoes, and steak. Top with sour cream, guacamole, and cheese if using.
Nutrition
Notes
Don’t Lose This Recipe
What to Serve With Steak and Rice Bowls
This bowl is filling on its own, but a few sides round it out nicely.
- Tortilla chips and salsa: Good for scooping up any extra guacamole or juices left in the bowl.
- Grilled corn on the cob: Echoes the corn already in the bowl and adds a smoky, sweet bite.
- A simple lime wedge side salad: Something light and acidic balances the richness of the steak and sour cream.
- Craving the same Mexican-inspired flavors in a different form? My high protein taco bowls make a fun one to serve alongside this.
Storage & Serving Tips
Leftovers keep well in an airtight container in the fridge for up to 5 days. You can also freeze the cooked steak and rice for up to 2 months, just leave the guacamole out since it browns quickly.
For meal prep, I usually store the components separately and build the bowl fresh when I’m ready to eat. It keeps everything from getting soggy.
This one is easy to switch up too. Swap the rice for cauliflower rice, use chicken or shrimp instead of steak, or wrap the whole thing in a tortilla for a steak burrito instead of a bowl.
My Favorite Sauces for Steak and Rice Bowls
A good sauce takes this steak protein bowl from great to the one my family actually asks for by name. These are the pairings I come back to most.
- Chipotle crema: A blend of sour cream, mayo, and reserved adobo sauce. It echoes the smoky flavor already in the marinade and adds a cool, creamy contrast to the seared steak.
- Cilantro lime sauce: Cilantro, lime, and a yogurt or sour cream base. It brightens the whole bowl and cuts through the richness of the steak and cheese.
- Tomatillo salsa verde: Tangy and slightly tart, this plays well against the smoky chipotle flavor without competing with it.
- Queso: A warm, cheesy drizzle for anyone in the family who wants a heartier, more indulgent bowl.
- Pico de gallo: Fresh tomato, onion, and lime keep things light and add a pop of acidity next to the rich steak.
Conclusion
This steak protein bowl has become one of my regular weeknight dinners because it’s fast, it’s filling, and everyone can build their own version. Give the marinade its full 20 minutes if you have it, and don’t skip resting the steak before you slice it. And if you’re craving even more beef on the table another night, my beef protein bowl is another one I go back to often. I’d love to hear which sauce your family likes best on top.
