Southwest Steak Bowl

Steak and potatoes make it into my kitchen quite often. It’s no secret that potatoes might be most favorite ingredient and ahem, steak, I just published an entire cookbook on beef!

Overhead of beef bowl with avocado, sweet potato, scallions and garlic jalapeno dressing


 

This recipe is not a copycat of the Chipotle bowl or even an Applebee’s steak bowl (so I hear, I’ve still never had one, but this questions comes up a lot.

My steak bowl uses seasoned flank steak, spinach, roasted sweet potatoes, cilantro, jalapeno, garlic and avocado, making it gluten-free, whole30 approved and totally tasty. I don’t follow either of those diets and I love it just the same. You can also make it into a rice bowl.

What is a Steak Bowl?

I am really tempted to call it a beef bowl, but that generally refers to a ground beef mixture or hot pot, and since it does use steak… there you go, steak bowl. Put it on a plate and you’ve got a steak plate. HA! Yes, I realize I’m not that funny.

angle of steak bowl in a white serving bowl with fresh lime wedges

Potatoes and spinach make up the base, so technically it is a steak salad. Feel free to swap out the greens for another type of lettuce.

Or… make it a steak and rice bowl by starting with a bed or brown rice or white rice and then piling up the other ingredients on top, keeping the spinach or ditching it, up to you. It’s similar to a salmon rice bowl or poke bowl, but with southwest flavors and, duh, steak.

Ingredients

The ingredients for a steak bowl are super easy and honestly, can be modified based on your personal preference or just what you happen to have in the kitchen.

  • Sweet Potatoes- The flavors of a sweet potato are a natural fit for a southwestern bowl. Roasted over high heat, they caramelize a little while the inside gets nice and soft. Any potato will work.
  • Cooking Oil– Or any neutral oil with a high smoke point. Since the potatoes and meat roast at such high heats, you’ll need to use something with a smoke point of 450°F which limits you to vegetable oil, avocado oil or peanut oil.
  • Cumin– KNown for its earthy, nutty, but sweet notes, cumin is often seen in Tex-Mex and southwest fare.
  • Flank Steak- Also known as a bavette cut, this is a thin, relatively fat-free cut. Because of that, making sure you cook it correctly is key and it benefits from a high sear and cutting against the grain. Skirt steak and hanger steak are great alternatives.
  • Coarse kosher salt and freshly ground pepper- For seasoning the steak.
  • Avocado- Sometimes I add a whole one to each salad, but I am a total nut for avocados.
  • Baby spinach- Regular spinach is fine, but baby spinach is easier to eat in a salad. If you have the time (or the drive), snap off the stems.
  • Fresh jalapeno– Yep, you will be eating fresh jalapeno, but don’t worry because after removing the seeds and membranes, the heat will tame. And if heat just isn’t in your wheelhouse, omit it all together.
  • Fresh garlic- There are so many benefits from fresh garlic, but finding recipes that don’t having you feeling like you are going to peel-the-paint with your breath are hard to find.
  • Cilantro- People either love or hate cilantro and the differences actually comes down to genetics. If you dislike it, leave it out or swap it with fresh flat leaf parsley (Italian parsley).
  • Scallions- Also known as green onions, also add fantastic flavor and crunch.
  • Lime- Fresh citrus juice balances the spicy flavors. I do suggest fresh versus bottled, as the moment any citrus is squeezed, it starts to lose potency.
  • Chile Powder- Also optional, but I like the colors! Chipotle or adobe are great smoky options to plain chile powder.
  • Flaky Sea Salt- Either Maldon or Jacobson, this also helps balance out the heat while accentuating the sweetness in the potatoes and adding texture.
overhead of two dressed steak bowls ready to be served

How to Make a Steak Bowl

  1. Preheat the oven for the potatoes. I usually peel and cube them while the oven preheats.
  2. Toss the cubed sweet potatoes with the the oil and then the cumin. Doing it in one step can lead to the uneven seasoning. Spread them onto a large rimmed baking sheet, making sure they are in a single layer and have space around them. If arranged too close, they will steam instead of roast.
  3. Roast until the potatoes are fork tender. Remove and set aside.
  4. There is just enough time to cook and rest the steak while the potatoes cook. Season the flank steak with salt and pepper and then heat a large skillet over high heat. If the cast iron is well-seasoned or you are using a nonstick skillet, you won’t need additional oil. Otherwise, add the remaining tablespoon of oil and then the steak. Sear on each side for 2-3 minutes, or longer if prefered.
step-by-step images of how to make a steak bowl
  1. Let it rest for 3-5 minutes and then cut into strips or cubes, being mindful to cut against the grain.
  2. Mix the jalapeno and garlic in a small bowl, this is the “dressing” and provides ample flavor, but if you are like my husband, there are more dressing options below.
  3. Divide all of the ingredients into two large bowls and then spritz with fresh lime juice and sprinkle with flaky sea salt.
  4. I like to enjoy mine hot, but chilled or room temperature are also options.

Sometimes I even get crazy and make mine with Jalapeno Cornbread Mini Muffins or Cheesy Mexican Rolls.

close up of meal prep steak bowl with vegetables and greens

Beef Temperature

Flank steak is fairly thin, but can still be cooked to a variety of temperatures. Due to the relatively low fat content, I don’t suggest going below medium because it can get dry and chewy, especially without a marinade.

close up of chopped rare beef in a salad

It can also be hard to get an internal temperture on such a thin cut of beef, so try removing it to a cutting board to an accurate read from a digital thermometer and have it not pick up the temp of the hot pan. Here is a beef temperature guide.

cooking guide for beef

Variations

Bowls like this provide endless opportunities to customize based on preference, diet and just whatever you happen to need to use up in the fridge.

  • Say Cheese– Add cheese! Cubed or shredded, add pepper jack, colby jack or cheddar cheese.
  • Get Saucy– I joke that my husband needs extra sauce on nearly everything. Chipotle Ranch Dressing, Roasted Jalapeno and Onion Dressing or Honey Chipotle Dressing are my picks.
  • More Veggies– Get your veg on and clean out the crisper. Diced bell pepper, white onion, red onion, cucumber slices, halved grape tomatoes and carrots are great.
  • Swap the Leafy Greens– Not into spinach? Substitute it for romaine lettuce, bibb lettuce, a spring mix or even iceberg lettuce.
  • Grains- Make it a steak and rice or steak and grain bowl by adding a bed of quinoa or rice.

Storage & Leftovers

I gobble this salad up, so there aren’t any leftovers, but if you do happen to have some or make it for meal prep, I suggest enjoying the second meal chilled or at room temperature. Reheating will cause the spinach to wilt and get a little weird.

If you are making it intentionally for meal prep and like it hot, save all the ingredients in separate airtight containers and then heat up the beef and potatoes before combining.

Unfortunately, this is not a meal we suggest freezing.

southwest steak bowl recipe for pinterest

More easy steak recipes:

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Best Burger Recipe in the Skillet

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overhead shot of steak and potato skillet in pan with serving spoon

Steak and Potatoes Skillet

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overhead of steak bowl for pinterest
overhead of southwestern steak bowl with avocado

Southwest Steak Bowl

4.75 from 8 votes
A steak bowl using seasoned flank steak, spinach, baked sweet potatoes, cilantro, jalapeno, garlic and avocado, making it gluten-free and "whole".
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2

Ingredients

Instructions

  • Preheat the oven to 450°F.
  • Toss the cubed sweet potatoes with the cumin and 1 tablespoon of the vegetable oil. Spread onto a rimmed baking sheet. Roast for 10-15 minutes or until potatoes are fork tender. Remove and set aside.
  • Season the flank steak with fine sea salt and freshly ground pepper.
  • Heat a large cast iron skillet over high heat. Add the remaining 1 tablespoon of vegetable oil, if needed. If you are using a well seasoned cast-iron or nonstick skillet, this is not necessary. Add the seasoned steak, searing on each side for 2-3 minutes for medium-rare, longer for more well-done. Remove and allow to rest for 3 minutes. Slice against the grain or into cubes.
  • Mix the jalapeno and garlic in a small bowl.
  • Divide the spinach, cooked sweet potatoes, steak, scallions and avocado into 2 large bowls. Top with the jalapeno-garlic mixture, cilantro and fresh lime juice from lime wedges.
  • If you've tried this recipe, come back and let us know how it was in the comments or ratings section!

Notes

  • Say Cheese– Add cheese! Cubed or shredded, add pepper jack, colby jack or cheddar cheese.
  • Get Saucy- I joke that my husband needs extra sauce on nearly everything. Chipotle Ranch Dressing, Roasted Jalapeno and Onion Dressing or Honey Chipotle Dressing are my picks.
  • More Veggies- Get your veg on and clean out the crisper. Diced bell pepper, white onion, red onion, cucumber slices, halved grape tomatoes and carrots are great.
  • Swap the Leafy Greens- Not into spinach? Substitute it for romaine lettuce, bibb lettuce, a spring mix or even iceberg lettuce.
  • Grains– Make it a steak and rice or steak and grain bowl by adding a bed of quinoa or rice.

Nutrition

Calories: 738 kcal, Carbohydrates: 42 g, Protein: 54 g, Fat: 40 g, Saturated Fat: 8 g, Cholesterol: 136 mg, Sodium: 227 mg, Potassium: 1952 mg, Fiber: 12 g, Sugar: 7 g, Vitamin A: 21630 IU, Vitamin C: 42.9 mg, Calcium: 163 mg, Iron: 6.7 mg
Author: Jessica Formicola
Calories: 738
Course: Main Course, Main Dish
Cuisine: American
Keyword: beef bowl, steak bowl, steak salad
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

Read More About Jessica

4.75 from 8 votes (4 ratings without comment)

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Questions and Reviews

  1. 5 stars
    This is a perfect meal prep healthy lunch! I love the sweetness of the sweet potatoes with the rest of the southwest flavors

  2. 5 stars
    Great recipe! Both myself and my husband enjoyed it immensely for lunch! I absolutely loved the combination of vegetables and textures! Thanks for the recipe.

    1. Hi Marilyn! Every single thing you see here, has been eaten by me and my family. Literally, we eat what I photograph and I am terrible at photoshop, so what you see if exactly what you get and if it was terrible, I wouldn’t post it. With that said, everyone has different taste buds, so what I love, someone else might not. In my experience, most people agree that my recipes are pretty darn delicious. Thanks for stopping by!