Imagine a dinner where smoky, seared steak meets creamy avocado, all piled onto fragrant jalapeño-garlic rice with a riot of colorful veggies—welcome to the Steak Avocado Rice Bowl. This dish brings everything you crave in a meal: big, bold flavors, gorgeous texture contrasts, and effortless weeknight appeal. It’s the kind of recipe you’ll want to share with friends, meal-prep for your week, or dress up for a Saturday night in. If you’re ready for something utterly satisfying that still feels fresh and nourishing, the Steak Avocado Rice Bowl is your new go-to.
Ingredients You’ll Need
The magic of the Steak Avocado Rice Bowl lies in its unfussy but essential lineup of ingredients. Each component, from the vibrant vegetables to the herby rice, brings something special to the table in taste, texture, or color—don’t be tempted to skip a thing!
- Sirloin steak (1 pound): Choose a good cut for tenderness; sirloin is flavorful and cooks beautifully when seared quickly.
- Neutral oil (1 tablespoon): Canola or sunflower oil lets the steak’s flavors shine while getting you that perfect crust in the pan.
- Corn (1 cup, drained/rinsed): Sweet pops of corn brighten up every bite and add a little crunch.
- Avocado (1, sliced or cubed): Creamy, luxurious avocado balances the steak and adds a lovely, mellow flavor.
- Onion (1, thinly sliced): Gives depth and sweetness, especially when caramelized in the skillet after your steak.
- Bell peppers (2, thinly sliced): Choose different colors for a beautiful bowl and sweeter vegetal notes.
- Jalapeño garlic jasmine rice (¾ cup cooked): A flavorful base with a touch of spice and citrusy freshness—see easy instructions below!
- Pico de gallo (½ cup): Adds brightness and acidity that brings all the rich flavors into balance.
How to Make Steak Avocado Rice Bowl
Step 1: Make the Jalapeño Garlic Rice
Start by melting a tablespoon of butter in a saucepan over medium heat. Add two diced jalapeños and three minced garlic cloves, sautéing for about 2–3 minutes, until everything smells incredible and just softened. Stir in one cup of jasmine rice, two cups of chicken broth, and a half teaspoon of salt. Bring to a gentle simmer, cover, and cook on low for about 15 minutes—just until the rice is tender and the liquid is absorbed. Fluff it up with a fork, then fold in a generous half cup of chopped cilantro and a teaspoon of fresh lime zest for citrusy pop!
Step 2: Sear the Steak
While your rice cooks, get that cast iron skillet screaming hot over medium-high heat. Pat your steak dry, season it generously with salt and freshly ground pepper, and add the oil to your pan. Sear the steak for about three minutes per side on each to get a gorgeous crust, aiming for an internal temperature of 130°F for medium-rare. Let it rest off the heat for 5–10 minutes before slicing against the grain and cubing—this keeps things juicy!
Step 3: Sauté the Veggies
In the same skillet (no need to clean, those steak juices are flavor gold!), toss in your thinly sliced onions and bell peppers. Sauté over medium-high heat until they’re just-charred and tender, about five minutes, stirring occasionally for that smoky edge.
Step 4: Assemble the Steak Avocado Rice Bowl
Now for the best part—building your bowl! Start with a glorious scoop of jalapeño garlic rice as your base. Pile on the steak cubes, then nestle in sautéed peppers and onions, a heap of sweet corn, luscious avocado, and a spoonful of fresh pico de gallo. Every bite is a perfect mix of savory, spicy, sweet, and creamy.
Step 5: Customize & Enjoy
This dish invites creativity: drizzle with a zippy jalapeño crema or your favorite salsa, swap the rice for cauliflower rice or brown rice if you’re feeling virtuous, or add extra veggies from your fridge. The Steak Avocado Rice Bowl is endlessly adaptable—the only rule is making it your own.
How to Serve Steak Avocado Rice Bowl
Garnishes
Take things up a notch with fresh garnishes: extra cilantro, sliced scallions, or a wedge of lime for squeezing. A drizzle of spicy crema, a sprinkle of pickled jalapeños, or dust of cotija cheese turn a simple Steak Avocado Rice Bowl into something totally show-stopping.
Side Dishes
If you want a fuller meal, serve with warmed tortillas, crunchy tortilla chips, or a light bean salad. A chilled agua fresca or sparkling lime seltzer is perfect to tame the little kick of spice in the bowl!
Creative Ways to Present
Try serving your Steak Avocado Rice Bowl in wide, shallow bowls for maximum visual appeal, or set everything out family-style so everyone can build their own. For a party vibe, offer toppings like shredded cheese, sour cream, and different salsas so guests can customize as they like.
Make Ahead and Storage
Storing Leftovers
Leftover Steak Avocado Rice Bowl components keep best when stored separately in airtight containers. The steak, rice, and veggies hold up well in the fridge for up to three days, while avocado and pico de gallo are best added fresh just before serving to preserve their color and flavor.
Freezing
You can freeze the steak, sautéed peppers and onions, and rice for longer storage—simply let them cool completely before transferring to freezer-safe containers. Skip freezing the avocado and pico de gallo, as their fresh texture won’t return after thawing.
Reheating
To reheat, use the microwave or gently warm components on the stovetop until just heated through. Add fresh avocado and pico de gallo after warming, and squeeze a bit of new lime juice to wake up all the flavors.
FAQs
Can I use a different cut of steak for the Steak Avocado Rice Bowl?
Absolutely! While sirloin is a great balance of flavor and tenderness, you can use ribeye, flank, strip, or even skirt steak—just adjust the cook time and slice thinly across the grain for tenderness.
How spicy is the jalapeño garlic rice?
The rice has a gentle heat that’s balanced by the fresh lime and cilantro. If you prefer a milder bowl, remove jalapeño seeds before cooking, or use just one pepper. For fiery flavor, leave the seeds in or add extra!
Can I make the Steak Avocado Rice Bowl vegetarian?
Definitely! Swap the steak for sautéed portobello mushrooms or tofu, and use vegetable broth for the rice—the bowl will keep all its flavor and vibrance, minus the meat.
What’s the best way to meal-prep the Steak Avocado Rice Bowl?
Cook and portion the steak, rice, sautéed veggies, and corn into separate containers. Add fresh avocado and pico de gallo right before eating to ensure everything stays bright and delicious throughout the week.
How do I keep my avocado from browning in the bowl?
Toss your avocado pieces with a little lime juice just before serving, and always store separately from warm ingredients if prepping in advance. This simple trick keeps that gorgeous green color intact!
Final Thoughts
If you’re looking for a meal that feels both hearty and fresh, make this Steak Avocado Rice Bowl your next kitchen adventure. With its unbeatable combination of flavor and color, it promises to win the hearts (and tastebuds) of everyone at your table. Give it a try—you might just find your new favorite bowl!
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Steak Avocado Rice Bowl Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy a delicious Tex-Mex-inspired meal with this Steak Avocado Rice Bowl recipe. Tender sirloin steak, flavorful jasmine rice with jalapeños, and vibrant veggies come together in a bowl that’s as satisfying as it is tasty.
Ingredients
Steak:
- 1 pound sirloin steak or preferred cut
- 1 tablespoon neutral oil (e.g., canola)
Jalapeño Garlic Jasmine Rice:
- 1 cup jasmine rice
- 1 tablespoon butter
- 2 jalapeños, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- ½ teaspoon salt
- ½ cup cilantro, chopped
- 1 teaspoon lime zest
Additional Ingredients:
- 1 cup corn, drained/rinsed
- 1 avocado, sliced or cubed
- 1 onion, thinly sliced
- 2 bell peppers, thinly sliced
- ½ cup pico de gallo
Instructions
- Jalapeño Rice: Melt butter in a saucepan, sauté jalapeños and garlic until fragrant. Add rice, chicken broth, and salt. Simmer until tender, then stir in cilantro and lime zest.
- Prepare Steak: Season steak, sear in a skillet until medium-rare. Rest, then slice into cubes.
- Sauté Veggies: In the same skillet, sauté onion and bell peppers until slightly charred.
- Assemble Bowls: Layer rice, steak, sautéed veggies, corn, pico de gallo, and avocado in bowls.
Notes
- Customize with sauces, alternative grains, or different veggies.
- Add avocado and pico de gallo after reheating for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop / Searing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl (¼ of recipe)
- Calories: 535 kcal
- Sugar: 5 g
- Sodium: Varies by seasoning and broth
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: Negligible
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 41 g
- Cholesterol: 80 mg
