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Southwest steak bowl with rice and veggies.
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4.91 from 21 votes

Southwest Steak Bowls

These Southwest Steak Bowls have everything you love about burritos in a quick and easy bowl. 
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Total Cost: $10.50 recipe / $2.63 serving
Servings: 4
Calories: 782.85kcal
Author: Beth Moncel

Ingredients

For the Steak

  • 1 lb. flank or skirt steak $4.48
  • 1 1/2 Tbsp olive oil $0.32
  • 1 clove garlic $0.08
  • 1/2 tsp ground cumin $0.03
  • 1/4 tsp salt $0.02
  • 1 lime $0.33

For the Rice

Toppings

  • 1 small onion $0.32
  • 1 large tomato $1.06
  • 1/2 bunch cilantro $0.50
  • 1/4 tsp salt $0.02
  • 1 15oz. can black beans* $0.63
  • 1 cup frozen corn kernels $0.47
  • 8 oz. sour cream $1.47

Instructions

  • To make the steak marinade, mince the garlic and combine it in a bowl with the olive oil, cumin, salt, and the juice from half of the lime (1-2 Tbsp juice). Save the other half of the lime to use in the pico de gallo. Add the marinade and steak to a zip top bag or shallow dish, make sure the steak is well coated in the marinade, and refrigerate it for about 30 minutes while the rice cooks.
  • Cook the rice according to the package instructions, but substitute chicken broth for the water.
  • While the rice is cooking and steak is marinating, prepare the pico de gallo. Dice the tomato and half of the onion. Combine the diced tomato, onion, juice from the second half of the lime, 1/4 tsp of salt, and a handful of roughly chopped cilantro in a bowl. Stir until combined, taste, and adjust the salt if needed.
  • Rinse the black beans in a colander and allow the corn kernels to thaw.
  • To cook the steak, heat a large skillet over medium-high until very hot. Add the steak and cook for 3-5 minutes on one side, or until deeply golden brown. Flip and cook in the same manner on the second side. Transfer the steak to a cutting board and allow it to rest for five minutes. If desired, thinly slice the second half of your onion and cook it in the skillet for a few minutes, or until they are caramelized.
  • Once the steak has rested for a few minutes, slice it thinly against the grain (look for the lines in the meat and cut across them). To build the bowls, lay down one cup of rice, 1/4 cup each of beans, corn, and pico de gallo, a few slices of steak, a few sprigs of cilantro, and a dollop of sour cream. Serve hot.

See how we calculate recipe costs here.

Notes

*I used chicken base to make the chicken broth, which is much less expensive than buying canned or boxed broth.
*I used beans that I had cooked from dry, which is less expensive than canned beans.

Nutrition

Serving: 1Serving | Calories: 782.85kcal | Carbohydrates: 97.75g | Protein: 42.7g | Fat: 28.45g | Sodium: 971.85mg | Fiber: 16.05g