Southwest Steak Bowl
If you’re looking for a meal that’s hearty, flavorful, and packed with protein, this Southwest Steak Bowl is exactly what you need. It’s easy to make, colorful, and full of fresh ingredients that come together in one satisfying bowl.
Ingredients
For the Steak
- 1 16 oz new york steak
- salt and pepper to taste
- 1 tbsp butter
For te Bean Salad
- 1 can black beans
- 1 can garbanzo beans
- 1 avocado diced
- 1/2 cup corn
- 1/2 cup quartered cherry tomatoes
- 2 tbsp chopped cilantro
- 1/2 English cucumber sliced
- 1/2 lime juiced
- drizzle olive oil
- salt and pepper to taste
For the Cilantro Lime Crema
- 1/2 cup plain greek yogurt
- 1 handful cilantro
- juice of 1 lime
- salt and pepper
For the Bowl
- basmati rice cooked
- pico de gallo
- cotija cheese crumbled
Instructions
- Make the Southwest bean salad: Start here so the flavors have time to meld. Drain and rinse the black beans and garbanzo beans, then add them to a large bowl. Stir in the diced avocado, cherry tomatoes, cucumber, corn, cilantro, olive oil, and lime juice. Season with salt and pepper and gently toss to combine. Set aside while you prepare the rest—this step makes a big difference in flavor. Each bowl gets about ½ cup.
- Cook the rice: Rinse the basmati rice under cold water until the water runs mostly clear to help keep it fluffy. Cook according to package directions. Once done, fluff with a fork and set aside. You’ll want about ¾ cup cooked rice per bowl.
- Cook the steak: Let your New York strip come to room temperature and season generously with salt and pepper. Heat a skillet over medium-high heat with a little oil. Once hot, add the steak and sear for a few minutes per side until a deep golden crust forms.Lower the heat slightly, add a knob of butter to the pan, and tilt the skillet. Use a spoon to baste the steak with the melted butter for another minute or two, coating the top as it finishes cooking. Remove from the pan and let it rest for at least 5 minutes before slicing—this keeps it juicy and flavorful.
- Make the cilantro-lime crema: In a blender or food processor, combine the Greek yogurt, cilantro, lime juice, olive oil, salt, and pepper. Blend until smooth and creamy. This adds a fresh, tangy finish that balances the richness of the steak. Use about 1 tablespoon per bowl.
- Assemble the bowls: Start with rice, then layer on the sliced steak, bean salad, and pico de gallo. Drizzle with the cilantro-lime crema and finish with a sprinkle of cotija cheese.
Notes
- Make the bean salad first. Letting it sit while everything else cooks helps the flavors meld and makes it taste even better by the time you assemble the bowls.
- Butter-basting the steak is worth it. After you get a good sear, adding butter and basting adds richness and helps keep the steak juicy without needing any extra sauce.
- Adjust portions to fit your needs. This bowl is very filling. You can easily reduce the rice or steak if you want something lighter, or add more beans or veggies if you’re feeding a crowd.
- Meal prep friendly. Store the rice, steak, and bean salad separately in airtight containers. Keep the crema on the side and add it just before serving for the best texture.
- Easy swaps. This bowl works just as well with grilled chicken, shrimp, or even roasted veggies if you want to change up the protein.