A nutritious and flavorful steak bowl with fresh vegetables and a light dressing.
Author:Mary
Prep Time:15 min
Cook Time:15 min
Total Time:30 min
Yield:4 servings 1x
Category:Dinner
Method:Pan-Searing
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1 lb lean steak (e.g., sirloin or flank)
1 tbsp olive oil
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
1 cup cooked quinoa
1 cup chopped broccoli florets
1 cup sliced bell peppers (any color)
1/2 cup sliced red onion
1/4 cup chopped fresh cilantro
For the Dressing:
2 tbsp lime juice
1 tbsp olive oil
1 tsp honey
1/2 tsp cumin
Salt and pepper to taste
Instructions
Season the steak with garlic powder, onion powder, salt, and pepper.
Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the steak and cook for 3-5 minutes per side for medium-rare, or to your desired doneness. Let the steak rest for 5 minutes before slicing.
While the steak is resting, steam or blanch the broccoli florets until tender-crisp.
In a small bowl, whisk together the lime juice, 1 tbsp olive oil, honey, cumin, salt, and pepper for the dressing.
Assemble the bowls: Divide the cooked quinoa among serving bowls. Top with sliced steak, steamed broccoli, sliced bell peppers, and sliced red onion.
Drizzle the dressing over each bowl and garnish with fresh cilantro.
Notes
You can substitute brown rice or cauliflower rice for quinoa.
Feel free to add other vegetables like corn, black beans, or avocado.
Adjust the dressing ingredients to your preference.