These Tex-Mex steak bowls are your new weeknight dinner hero! Picture this: perfectly seasoned sirloin steak with a smoky chipotle marinade, nestled over fluffy cilantro lime rice and topped with the most vibrant corn avocado salsa. Each bowl packs an incredible 39 grams of protein, making it both satisfying and nutritious. The combination of tender steak, zesty rice, and fresh salsa creates an explosion of flavors that will transport you straight to your favorite Mexican restaurant. These steak bowls solve the eternal “what’s for dinner” dilemma with minimal prep and maximum taste. Get ready to fall in love with the easiest, most delicious meal bowl that brings restaurant-quality flavors right to your kitchen!
Table of Contents
Tex-Mex Steak Bowl Ingredients
For the Marinated Sirloin Steak
- 2 (8-ounce) sirloin steaks – room temperature for even cooking
- 1 tablespoon extra-virgin olive oil – for marinade richness
- Zest and juice of 1 medium lime – fresh lime essential for authentic flavor
- ½ teaspoon ground chipotle chili powder – adds smoky heat without overwhelming
- ½ teaspoon garlic powder – convenient and distributes evenly
- ¼ teaspoon ground cumin – essential for Tex-Mex depth
- ½ teaspoon kosher salt – Diamond Crystal or Morton recommended
- 1 tablespoon canola oil – for high-heat searing
For the Cilantro Lime Rice
- ¾ cup long-grain jasmine rice – jasmine preferred for fluffy texture
- 1¼ cups low-sodium chicken broth or water – broth adds extra flavor
- Pinch kosher salt – omit if using salted broth
- Zest and juice of 1 fresh lime – zest directly over warm rice
- ⅓ cup fresh cilantro, chopped – stems removed, leaves only
For the Corn Avocado Black Bean Salsa
- 1 (15-ounce) can reduced-sodium black beans – drained and rinsed thoroughly
- 1 cup corn kernels – fresh, frozen and thawed, or canned and drained
- 1 pint cherry tomatoes, quartered – about 2 cups when chopped
- 1 medium ripe avocado, diced – Hass variety, perfectly ripe
- ¼ cup red onion, finely diced – red onion for color and mild bite
- ¼ cup crumbled feta cheese – adds creamy saltiness
- ¼ cup fresh cilantro, chopped – reserve some for garnish
- 1 tablespoon extra-virgin olive oil – for salsa dressing
- 1 tablespoon fresh lime juice – prevents avocado browning
- ¼ teaspoon kosher salt – adjust to taste
- 2 cups fresh arugula – baby arugula for tender greens
How to Make Ultimate Tex-Mex Steak Bowls
Preparing the Chipotle Marinated Steak
- Pat and Marinate (5 minutes): Pat steaks completely dry with paper towels and place in a shallow dish. In a medium bowl, whisk together olive oil, lime zest, lime juice, chipotle powder, garlic powder, cumin, and salt until well combined.
- Marinate the Steak (15 minutes): Pour marinade over steaks, turning several times to coat evenly. Let rest at room temperature for 15 minutes. (This allows the steak to come to room temperature for even cooking.)
Making the Cilantro Lime Rice
- Rinse and Cook Rice (15 minutes): Rinse jasmine rice in cold water until water runs clear. In a medium saucepan, combine rice, broth, and salt. Bring to a rolling boil uncovered, then reduce heat to low and cover tightly.
- Steam the Rice (12 minutes): Simmer gently for 12 minutes, then remove from heat and let steam covered for 10 minutes. (Don’t lift the lid during cooking!)
- Add Lime and Cilantro (2 minutes): While rice is still warm, fluff with a fork and stir in lime zest, lime juice, and chopped cilantro. Set aside.
Cooking the Perfect Steak
- Preheat Oven and Skillet (5 minutes): Preheat oven to 425°F. Heat a large cast-iron skillet over medium-high heat until smoking hot.
- Sear the Steaks (4-5 minutes): Add canola oil to hot skillet. Sear steaks for 2-3 minutes on first side until golden crust forms, then flip and sear 2 minutes more.
- Finish in Oven (5-7 minutes): Transfer skillet immediately to oven. Bake until internal temperature reaches 130-135°F for medium-rare or 140-145°F for medium. (Use an instant-read thermometer for accuracy.)
- Rest the Steak (10 minutes): Transfer steaks to cutting board and tent with foil. Let rest 10 minutes before slicing. (This redistributes juices for maximum tenderness.)
Assembling the Corn Avocado Salsa
- Combine Salsa Ingredients (5 minutes): In the bowl used for marinade, combine black beans, corn, quartered tomatoes, diced avocado, red onion, feta cheese, and cilantro.
- Dress the Salsa (2 minutes): Drizzle with olive oil and lime juice, sprinkle with salt, and gently toss to combine. Taste and adjust seasoning as needed.
Final Steak Bowl Assembly
- Slice and Serve (3 minutes): Slice steak thinly against the grain. Divide cilantro lime rice among 4 bowls, add a handful of arugula to each, top with sliced steak and generous spoonfuls of corn avocado salsa. Garnish with extra cilantro and lime wedges.
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Steak Bowl Tips and Tricks
Use Long-Grain Rice: Jasmine or basmati rice creates the fluffiest texture. Avoid short-grain rice which becomes sticky and clumpy in bowls.
Make Components Ahead: Cook rice up to 2 days in advance and prepare salsa up to 1 day ahead (add avocado just before serving). Steak can marinate up to 24 hours.
Perfect Steak Every Time: An instant-read thermometer is your best friend for perfectly cooked steak. Let the meat rest – this step is crucial for juicy, tender results.
Customize Your Bowl: Try different steak cuts like flank or strip steak, substitute quinoa for rice, or use store-bought corn salsa for quicker prep.
Ultimate Tex-Mex Steak Bowls with Cilantro Lime Rice
Equipment
- Cast iron skillet or oven-safe skillet
- Medium saucepan with lid
- Instant-read thermometer
- Cutting board
- Sharp knife
- Medium mixing bowls
Ingredients
For the Marinated Sirloin Steak
- 2 8-ounce sirloin steaks room temperature for even cooking
- 1 tablespoon extra-virgin olive oil for marinade richness
- 1 medium lime, zested and juiced fresh lime essential for authentic flavor
- ½ teaspoon ground chipotle chili powder adds smoky heat without overwhelming
- ½ teaspoon garlic powder convenient and distributes evenly
- ¼ teaspoon ground cumin essential for Tex-Mex depth
- ½ teaspoon kosher salt Diamond Crystal or Morton recommended
- 1 tablespoon canola oil for high-heat searing
For the Cilantro Lime Rice
- ¾ cup long-grain jasmine rice jasmine preferred for fluffy texture
- 1¼ cups low-sodium chicken broth or water broth adds extra flavor
- 1 pinch kosher salt omit if using salted broth
- 1 fresh lime, zested and juiced zest directly over warm rice
- ⅓ cup fresh cilantro, chopped stems removed, leaves only
For the Corn Avocado Black Bean Salsa
- 1 15-ounce can reduced-sodium black beans drained and rinsed thoroughly
- 1 cup corn kernels fresh, frozen and thawed, or canned and drained
- 1 pint cherry tomatoes, quartered about 2 cups when chopped
- 1 medium ripe avocado, diced Hass variety, perfectly ripe
- ¼ cup red onion, finely diced red onion for color and mild bite
- ¼ cup crumbled feta cheese adds creamy saltiness
- ¼ cup fresh cilantro, chopped reserve some for garnish
- 1 tablespoon extra-virgin olive oil for salsa dressing
- 1 tablespoon fresh lime juice prevents avocado browning
- ¼ teaspoon kosher salt adjust to taste
- 2 cups fresh arugula baby arugula for tender greens
Instructions
- Pat steaks completely dry with paper towels and place in a shallow dish. In a medium bowl, whisk together olive oil, lime zest, lime juice, chipotle powder, garlic powder, cumin, and salt until well combined.
- Pour marinade over steaks, turning several times to coat evenly. Let rest at room temperature for 15 minutes to allow steak to come to room temperature for even cooking.
- Rinse jasmine rice in cold water until water runs clear. In a medium saucepan, combine rice, broth, and salt. Bring to a rolling boil uncovered, then reduce heat to low and cover tightly.
- Simmer rice gently for 12 minutes, then remove from heat and let steam covered for 10 minutes. Don’t lift the lid during cooking!
- While rice is still warm, fluff with a fork and stir in lime zest, lime juice, and chopped cilantro. Set aside.
- Preheat oven to 425°F. Heat a large cast-iron skillet over medium-high heat until smoking hot.
- Add canola oil to hot skillet. Sear steaks for 2-3 minutes on first side until golden crust forms, then flip and sear 2 minutes more.
- Transfer skillet immediately to oven. Bake until internal temperature reaches 130-135°F for medium-rare or 140-145°F for medium, about 5-7 minutes. Use an instant-read thermometer for accuracy.
- Transfer steaks to cutting board and tent with foil. Let rest 10 minutes before slicing to redistribute juices for maximum tenderness.
- In the bowl used for marinade, combine black beans, corn, quartered tomatoes, diced avocado, red onion, feta cheese, and cilantro.
- Drizzle salsa with olive oil and lime juice, sprinkle with salt, and gently toss to combine. Taste and adjust seasoning as needed.
- Slice steak thinly against the grain. Divide cilantro lime rice among 4 bowls, add a handful of arugula to each, top with sliced steak and generous spoonfuls of corn avocado salsa. Garnish with extra cilantro and lime wedges.
Notes
Final Thoughts on Tex-Mex Steak Bowls
These ultimate steak bowls bring restaurant-quality Tex-Mex flavors home with surprisingly simple techniques. Store components separately in the refrigerator for up to 2 days, and reheat gently in the microwave or skillet. If you love the Mexican flavors in these bowls, you’ll absolutely adore our Mexican Lasagna Recipe for your next family gathering, or try our Cheesy Hash Brown Casserole Recipe for another satisfying meal prep option. Try serving with extra lime wedges, hot sauce, or even a dollop of Greek yogurt for added creaminess. These protein-packed bowls are perfect for meal prep, weeknight dinners, or impressing guests with minimal effort. Save this recipe to your Pinterest boards and share the steak bowl love with fellow food enthusiasts!