This Steak Taco Bowl is going to be a new staple in your kitchen! Whether you’re making it for Taco Tuesday, using leftover steak to make a quick lunch, or meal prepping for the week, this taco bowl is the perfect choice.

an above view photo of a steak taco bowl on a wooden background

A Lovely Thought from Teri

I absolutely love a bowl-style meal because you can make infinite combinations. There are so many ways to take it to the next level with homemade ingredients, or simplify things with your favorites at the store.

You know I’m a gal who loves a big, luscious strip steak, but you can use any type of beef, or you can substitute a different protein. This bowl is delicious with chicken, shrimp, tofu or any leftover protein you have on hand. You could do quinoa rather than the rice, you can add fajita peppers, the options are endless!

I used to make tacos for my kids every Tuesday, and this taco bowl recipe is a spin off of that for me. Whether you’re on the go, coming home from the gym, or making a weeknight dinner, this is so easy to assemble for a satiating, high-protein meal.

a photo of a steak taco bowl on a wooden background

How to Serve Your Steak Taco Bowl

This steak taco bowl recipe is perfect on its own because it is packed with protein, vegetables, and some carbs for a complete meal. Of course, we will add some Magic Elixirs like my Marinated Red Onions and this new cilantro lime dressing.
 
You could also serve this bowl with cauliflower rice if you prefer. For other steak taco options, try my Epic Skirt Steak Taco Salad or this Taco Salad Bowl.

a photo of all the ingredients for your steak taco bowl on a baking sheet

Ingredients

Cilantro-Lime Dressing

  • Large egg
  • Light olive oil
  • Cilantro, chives
  • Lime
  • Jalapeño
  • Shallots
  • Apple cider vinegar
  • Garlic
  • Anchovy
  • Hot sauce
  • Kosher salt and black pepper

Pico de Gallo

  • Cherry tomatoes 
  • Avocado
  • Lime juice
  • Jalapeño
  • Red, yellow or white onion 
  • Cilantro 
  • Extra virgin olive oil
  • Kosher salt to taste 

Steak Taco Bowls

  • Long-grain white rice 
  • Olive oil or butter
  • Kosher salt and black pepper
  • Cilantro
  • New York Strip steak (about an inch thick)
  • Romaine lettuce
  • Avocados
  • Cherry tomatoes
  • Sour cream

Variations

The best part of this steak taco bowl is you can customize it with what you have on hand. You could add sauteed bell peppers or some black beans for a bit of fiber in your bowl to mix it up. For an extra crunch, radishes are a great addition.

I made homemade pico de gallo, but you can use store-bought or substitute salsa. It’s so fun to use all different kinds, like salsa verde, mango salsa, pineapple, the options are endless. If you want a little extra protein, you can substitute the sour cream for Greek yogurt.

I kept it simple with a seared strip steak, but you could absolutely create a marinade if you would like. Add your favorite flavors and spices, like ground cumin, chili powder, garlic powder, onion powder, smoked paprika, oregano, cayenne, or keep it simple and pick up a pack of taco seasoning.

For a version of this taco bowl with ground beef, check out this Ultimate Taco Bowl.

How To Make This Recipe

a photo of adding cilantro to a pot of rice
a photo of pico de gallo in a metal bowl

Make the Rice and Pico de Gallo

In a large jar or container using an immersion blender or in a blender, place the egg and slowly add the olive oil until it emulsifies and thickens. Add the rest of the ingredients and blend until thoroughly combined. Cover and refrigerate to allow the dressing to thicken before use. (If you don’t want to make your own mayonnaise, you can switch out the egg and light olive oil with one cup of store-bought mayonnaise instead and then blend in the rest of the dressing ingredients.)

In a small bowl, add all the ingredients and toss to mix completely. Set aside. 

Rinse the rice under cold water or until the water runs clear. Add the rice to a pot with the olive oil or butter to make it extra delicious, and some salt. Per package instructions, add water and cook. Remove from heat, fluff the rice with a fork and add cilantro. 

a photo of steak cooking in a pan
a photo of sliced steak on a wooden cutting board

Make the Steak

Remove the steak from the fridge 15 minutes before cooking. Season with salt and pepper to coat completely. Heat a cast-iron skillet or grill pan over medium-high heat. Once hot, add the olive oil and when it starts to glisten, add the steak and cook for about 4 minutes on each side, or until it reaches your desired level of doneness. Let the steak rest for 5-10 minutes before slicing it into thick pieces against the grain then cut the slices into cubes. 

a photo of cubed steak on wooden cutting board
a close up photo of a steak taco bowl

Assemble the Steak Taco Bowl

To serve, add a generous amount of the cilantro rice and a handful of romaine lettuce to the bottom of each bowl. Top with some cubed steak, mashed avocado, some tomatoes, pico de gallo, any additional toppings, and a dollop of sour cream. Pour some of the Cilantro-Lime dressing over everything and enjoy! 

an above view photo of a steak taco bowl on a wooden background

Storage and Reheating

Store the ingredients for your taco bowl in separate airtight containers. You can assemble and enjoy cold, or gently reheat the rice and protein on the stovetop.

If you make your own Steak Taco Bowl, be sure to review it below and let me know what you think! If you’re looking for more inspiration, subscribe to my Substack, and follow along on Pinterest,  Instagram, and TikTok to join in all the fun!

Print
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a close up photo of a steak taco bowl

Steak Taco Bowl with Cilantro-Lime Dressing

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  • Author: Teri Turner
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 3 bowls
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mexican American
  • Diet: Gluten Free
Print Recipe

Description

This steak taco bowl is the perfect, versatile recipe for weeknight eating, meal prep, or quick and easy lunches!

Ingredients

For the Cilantro-Lime Dressing:

  •   1 large egg
  •   ¾ cup light olive oil
  •   ¼ cup cilantro, chopped
  •   3-4 tablespoons fresh lime juice
  •   3 tablespoons jalapeño, seeded and finely diced 
  •   3 tablespoons chopped chives
  •   3 tablespoons minced shallots
  •   1 tablespoon apple cider vinegar
  •   2 garlic cloves, pressed or grated
  •   1 anchovy
  •   1 teaspoon hot sauce
  •   1 teaspoon kosher salt
  •   ½ teaspoon black pepper
  •   ½ teaspoon grated lime zest

For the Pico de Gallo (store-bought works too!):

  •   3/4 cup halved cherry tomatoes 
  •   1/2 avocado, cubed
  •   1/4 cup lime juice
  •   1/2 finely chopped jalapeño, optional
  •   2 tablespoons chopped onion, could be red, yellow or white onion 
  •   2 tablespoons chopped cilantro 
  •   1 tablespoon extra virgin olive oil
  •   Kosher salt to taste  

For the Cilantro Rice:

  •   1 cup long-grain white rice 
  •   1 tablespoon olive oil or butter
  •   Kosher salt 
  •   1/2 cup fresh cilantro, finely chopped 

For the bowls:

  •   1 boneless New York Strip steak (about an inch thick)*
  •   Kosher salt 
  •   Freshly ground black pepper
  •   1 tablespoon olive oil
  •   3 cups chopped romaine lettuce
  •   2 ripe avocados, mashed and seasoned with salt 
  •   1/2 cup halved cherry tomatoes
  •   1/2 cup sour cream

Instructions

  1. Make the cilantro lime dressing: In a large jar or container using an immersion blender or in a blender, place the egg and slowly add the olive oil until it emulsifies and thickens. Add the rest of the ingredients and blend until thoroughly combined. Cover and refrigerate to allow the dressing to thicken before use.
  2. Make the Pico de Gallo: In a small bowl, add all the ingredients and toss to mix completely. Set aside. 
  3. Make the cilantro rice: Rinse the rice under cold water or until the water runs clear. Add the rice to a pot with the olive oil or butter to make it extra delicious, and some salt. Per package instructions, add water and cook. Remove from heat, fluff the rice with a fork and add cilantro. 
  4. Make the steak: Remove the steak from the fridge 15 minutes before cooking. Season with salt and pepper to coat completely. Heat a cast-iron skillet or grill pan over medium-high heat. Once hot, add the olive oil and when it starts to glisten, add the steak and cook for about 4 minutes on each side, or until it reaches your desired level of doneness. Let the steak rest for 5-10 minutes before slicing it into thick pieces against the grain then cut the slices into cubes. 
  5. To serve, add a generous amount of the cilantro rice and a handful of romaine lettuce to the bottom of each bowl. Top with some cubed steak, mashed avocado, some tomatoes, pico de gallo, any additional toppings, and a dollop of sour cream. Pour some of the Cilantro-Lime dressing over everything and enjoy! 
  6. NOTE: If you don’t want to make your own mayonnaise, you can switch out the egg and light olive oil with one cup of store-bought mayonnaise instead and then blend in the rest of the dressing ingredients.

Notes

Feel free to add your favorite toppings, such as corn, beans, shredded cheese, tortilla chips and fresh lime.

*We used a strip steak for these but you can really use any protein you have on hand for this. Feel free to use different cuts of steak (or even leftover steak), chicken, shrimp, and tofu all work great!

Nutrition

  • Serving Size: 1 bowl
  • Calories: 523
  • Sugar: 4.1 g
  • Sodium: 728.7 mg
  • Fat: 31.2 g
  • Carbohydrates: 52.6 g
  • Protein: 12.1 g
  • Cholesterol: 60.8 mg