High Protein Steak Bowl
Equipment
- Cast iron skillet or large skillet
- cutting board
- sharp knife
- Paper Towels
- Small bowl (optional for sauces or marinade)
- Spatula or wooden spoon
Ingredients
- 1.5 lbs ribeye sirloin, flank, or skirt steak, cubed
- 3 tbsp butter plus more as needed
- 1 medium red onion thinly sliced
- 1 tomato chopped
- 4-6 mini sweet peppers sliced
- 4 cloves garlic minced
- 2 cups baby spinach and/or baby arugula
- 1/4 cup roasted red pepper sauce
- 1/4 cup white BBQ sauce
- 2 cups cooked brown rice white rice, or cauliflower rice
- eggs fried (for topping)
- Salt black pepper, garlic powder to taste
- Optional toppings: black beans, kidney beans, sour cream, lime juice, salsa verde, pico de gallo, lime zest, fresh cilantro kidney beans, sour cream, lime juice, salsa verde, pico de gallo, lime zest, fresh cilantro
Instructions
- Slice vegetables and cube the steak. Pat steak dry with paper towels for a better sear.
- Heat a cast iron or large skillet over medium-high heat and melt 3 tbsp of butter.
- Add steak to the pan and sear for 3–4 minutes on each side or until golden brown and cooked to your liking. Remove from skillet and let rest.
- Reduce heat to medium and add onions, tomato, sweet peppers, and garlic to the same pan. Sauté until softened, about 5–7 minutes, adding more butter if needed.
- Stir in baby spinach and baby arugula. Cook until wilted, about 2–3 minutes.
- Return the steak to the pan. Add roasted red pepper sauce and white BBQ sauce. Stir and cook for 3–5 minutes until everything is heated through.
- In serving bowls, layer cooked rice with the steak and veggie mixture.
- Top each bowl with a fried egg and any optional toppings like black beans, sour cream, lime juice, or fresh cilantro.
- Serve warm and enjoy!
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