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Southwest Steak Bowl topped with cubed grilled steak, grilled corn, peppers, and onions, and slices of avocado.
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4.78 from 9 votes

Southwest Steak Bowls

These Southwest Steak Bowls are filled with rice, juicy chunks of grilled seasoned steak, grilled corn, peppers, and onions, and slices of avocado.
Prep Time25 minutes
Cook Time15 minutes
Additional Time1 hour
Total Time1 hour 40 minutes
Course: Beef, Bowls
Cuisine: Southwest
Keyword: bowls, rice bowl, steak
Servings: 4 servings
Author: Danae Halliday

Ingredients

Steak Marinade

  • 1 pound top sirloin steak
  • 1 tablespoon olive oil
  • 1 lime, juiced
  • 1 chipotle chile in adobo sauce, finely chopped
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground pepper to taste

Peppers, Onions, and Corn

  • 1 red bell pepper, halved and core cut out
  • 2 ears of corn, husk and silk removed
  • 1 sweet onion, halved
  • 1 teaspoon chili powder
  • Salt and freshly ground pepper to taste

Cilantro Sauce

  • 1/2 cup plain Greek yogurt, 2% or full fat
  • 1/2 cup cilantro
  • 1 lime, juiced
  • 1/4 teaspoon garlic powder
  • 1 jalapeño, deseeded and chopped
  • Salt and freshly ground pepper to taste

Other Ingredients

  • 2 cups cooked rice
  • 1 avocado, peeled and sliced
  • Crumbled Cotija cheese

Instructions

  • Combine all of the ingredients for the marinade in a small bowl and whisk them together until combined. Add the steak to a freezer bag and pour in the marinade. Seal the bag and massage the marinade into the steak. Marinate the steak for at least an hour and up to 4 hours.
  • While the steak marinates make the cilantro sauce. Add all of the ingredients to a blender and purée until smooth. Pour it into a bowl or jar and refrigerate until ready to use.
  • Prep the vegetables and rub them with olive oil. Sprinkle on salt, pepper, and chili powder.
  • Preheat your grill to 450° F. Clean and oil the grates. Place the vegetable onto the grates and remove the steak from the marinade and place it onto the grates. Let the steak cook on the first side for about 6-7 minutes then flip it over and continue to cook until the internal temperature is between 130-135° F. (medium-rare)
  • Grill the peppers, onions, and corn for about 10-15 minutes. Rotate the corn every few minutes and flip the peppers and onions over after about 5 minutes.
  • Remove everything from the grill and let the steak rest for 5-10 minutes before cutting it against the grain. The steak can be cut it into strips or cubes. Slice the peppers and onions and cut the corn kernels off the cob.
  • Divide the rice into bowls and top with the steak, peppers and onions, corn, crumbled Cotija cheese, and slices of avocado. Drizzle on the cilantro sauce and garnish with chopped cilantro.

Nutrition

Calories: 551kcal | Carbohydrates: 42g | Protein: 41g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 14g | Cholesterol: 107mg | Sodium: 129mg | Fiber: 4g | Sugar: 7g