Go Back
A vibrant grilled steak bowl with sliced steak, rice, and vegetables.

Classic Grilled Steak Bowl

This Classic Grilled Steak Bowl features tender, marinated flank steak, fresh vegetables, and brown rice, all drizzled with a zesty homemade dressing for a satisfying and healthy meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 bowls

Equipment

  • Grill
  • Shallow Dish or Zip-top Bag
  • Cutting Board
  • Serving Bowls

Ingredients
  

Marinade

  • 1-1.5 lbs flank steak
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • red pepper flakes optional

Bowl Components

  • 2 cups cooked brown rice
  • 2 cups mixed greens
  • 1 bell pepper any color, thinly sliced
  • 1/2 red onion thinly sliced
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup crumbled feta cheese optional
  • fresh cilantro chopped, for garnish

Dressing

  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • salt and pepper to taste

Instructions
 

Preparation

  • In a shallow dish, combine olive oil, minced garlic, soy sauce, Worcestershire sauce, smoked paprika, black pepper, and red pepper flakes if using.
  • Add the flank steak to the marinade, ensuring it is fully coated, and marinate in the refrigerator for at least 30 minutes to 4 hours.

Cooking

  • Cook brown rice according to package directions, then wash and chop the bell pepper, red onion, and cherry tomatoes.
  • Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
  • Remove the steak from the marinade, allowing excess to drip off, and grill for 4-6 minutes per side for medium-rare.
  • Transfer the cooked steak to a cutting board and let it rest for 5-10 minutes, then slice against the grain into thin strips.

Assembly

  • Divide the cooked brown rice among serving bowls and top with mixed greens, sliced steak, bell pepper, red onion, and cherry tomatoes.
  • Whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper for the dressing.
  • Drizzle the dressing over each bowl, then sprinkle with crumbled feta cheese (if using) and chopped fresh cilantro before serving immediately.

Notes

For an extra kick, add a pinch of chili powder to the steak marinade. Adjust the amount of dressing to your preference. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the steak. This recipe is easily customizable; feel free to add other favorite vegetables like corn, avocado, or black beans.