Made with a few simple ingredients, this easy Steak Bowl is a flavour-packed meal that you will want to make again and again. Pair your favourite burrito bowl toppings with pieces of juicy, tender steak and serve it over top of rice for an easy dinner!

You will LOVE this steak bowl. This has been my go-to marinade for flank steak for years now. It’s actually one of my first highlights on Instagram! I felt like it was finally time for the marinade to make its appearance here on the blog! The steak bowl comes together quickly as it doesn’t require a ton of ingredients, and the flank steak really shines.

A steak bowl with flank steak, corn salsa, and sour cream with a fork in it.

Why You’ll Love this Steak Bowl

Somewhat inspired by Chipotle, this steak bowl really hits the spot for me. Tender pieces of perfectly marinaded steak is paired with my favourite topping from Chipotle, the corn salsa, is just what I’m need ever since moving to a city without Chipotle.
It’s simple. All the ingredients for the marinade just goes into a bowl or Ziploc with the steak and that’s pretty much it. Pan searing the steak takes next to no time and the rice and corn salsa can be made ahead of time or while the steak is marinating.
This is one of those recipes that everyone loves as you can pick your favourite toppings to go in your bowl. I love corn salsa so I kept it similar and stuck with just one but you can add some chopped romaine lettuce, pinto beans, fajita veggies, and more!

Close up of flank steak sliced over top of a bed of rice.

Ingredients You’ll Need

For the Marinade:

parsley
garlic — you just need a couple but dried garlic powder works as well.
olive oil — I’ve also made it with avocado oil as well.
soy sauce — use low sodium soy sauce.
sriracha sauce — don’t worry, it doesn’t make the marinade spicy, but adds extra flavour.
lemon juice and zest
flank steak — I love using flank steak for this recipe. Mine was between 1½ to 2 pounds. I usually just get mine at Costco in packs of two. I reuse my marinade for the second steak for the next day!

Ingredients of what you'd need to marinate a flank steak.

If you plan on pan frying the flank steak, you’ll need:

olive oil
butter — unsalted

To go with the steak:

Keep in mind, these are optional add-ins. You can go with whatever your favourite toppings are!

cooked rice — you can go with plain jasmine rice, cilantro lime rice, lemon garlic rice, or coconut rice!
corn avocado salsa
sour cream

How to Make Steak Bowls

In a large bowl, add the parsley, smashed garlic cloves, olive oil, soy sauce, sriracha, lemon zest, and lemon juice.
Add a flank steak to the bowl and give it a good mix so it’s well coated. Cover and marinate in the fridge for a minimum of an hour.

A piece of flank steak in a staub cast iron pan.

A bowl of rice with sliced flank steak, corn salsa, and sour cream.

When the steak is ready, bring it to the counter for 5 minutes so it’s not super cold.
Pan-sear (or grill if you prefer) the flank steak by heating up a cast iron pan on medium-high heat with butter and olive oil. Once the butter has melted, add the flank steak to the pan. Sear each side for 3 to 4 minutes, depending on the thickness of your steak.
Allow the steak to rest on a cutting board for 10 minutes before slicing against the grain.
Serve with your toppings of choice over a bed of rice (or quinoa if you prefer).

Recipe Tips and Notes

I prefer my flank steak to be medium to medium-rare. I usually eye my steak but you can use a meat thermometer for a more exact measurement. Aim for 120 to 125°F for rare, 130 to 140°F for medium rare, or 140 to 145°F for medium.

My Recommendation

This is my go-to meat thermometer for making sure that the internal temperature of my meat is good to go. It’s also magnetic so I have it on my fridge door to save drawer space!

Get it Now!

Always cut across the grain when serving as the cut can be tough. Cutting across the grain will help with keeping the beef tender.
If you don’t have flank steak, you can use NY strip or sirloin steak as well. Just keep in mind that the cooking time will change due to the thickness of the different cuts.
If you plan on turning this into a meal prep, I would store the topping separately. The corn avocado salsa and sour cream would not hold up when reheated at work!
Don’t be concerned about the size of the flank steak at first, it will shrink as it cooks!
Another easy side I like to serve with my steak bowl is my air fryer garlic bread.

A bowl of rice with sliced steak with corn salsa and cream cheese.

Need some rice ideas? Try my Instant Pot basmati rice, coconut rice, jasmine rice, purple rice, cilantro lime rice, Japanese corn rice, and wild rice.

Steak Bowl

5 from 30 votes

Print Rate

Prep Time: 1

Cook Time: 6

Resting Time: 10

Total Time: 1 16

Servings: servings

Ingredients

For the Marinade:

1 bunch parsley
5 cloves garlic, smashed
⅓ cup olive oil
⅓ cup soy sauce, low sodium
2-3 tbsp sriracha sauce
1 lemon juice and zest
1½-2 lb flank steak

If Pan Frying:

1 tbsp butter
1 tbsp olive oil

For Everything Else:

4 cups cooked rice
4 cups corn avocado salsa, optional
4 tbsp sour cream, optional

Equipment

Cast Iron Pan

Instructions

In a large bowl, add the parsley, smashed garlic cloves, olive oil, soy sauce, sriracha, lemon zest, and lemon juice.
Add a flank steak to the bowl and give it a good mix so it’s well coated. Cover and marinate in the fridge for a minimum of an hour.
When the steak is ready, set it on the counter for 5 minutes.
Pan-sear (or grill if you prefer) the flank steak by heating up a cast iron on medium-high heat with butter and olive oil. Once the butter has melted, add the flank steak to the pan. Sear each side for 3 to 4 minutes, depending on the thickness of your steak.
Allow the steak to rest on a cutting board for 10 minutes before slicing against the grain.
Serve with your toppings of choice over a bed of rice (or quinoa if you prefer).

Notes

Calories estimate does not include the sour cream or corn avocado salsa.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Author: Carmy

Course: Main Course

Cuisine: American

Nutrition Disclaimer

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