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Yard House Steak Bowl Recipe

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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • Steak
  • 1½ pounds flank steak sirloin, or ribeye
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • 1 tablespoon soy sauce or coconut aminos
  • 1 tablespoon Worcestershire sauce halal-friendly
  • Juice of ½ lime
  • Rice Base
  • 2 cups cooked jasmine or long-grain white rice
  • 1 tablespoon butter or olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • Juice of ½ lime
  • 2 tablespoons fresh cilantro chopped
  • Roasted Vegetables
  • 1 cup zucchini sliced
  • 1 cup bell peppers sliced
  • ½ red onion sliced
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Fresh Toppings
  • 1 cup cherry tomatoes halved
  • 1 avocado sliced
  • ½ cup shredded lettuce or cabbage
  • ¼ cup fresh cilantro chopped
  • Lime wedges
  • Sauce
  • ½ cup sour cream or Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • Salt to taste

Instructions
 

  • Combine all steak ingredients in a bowl or bag and marinate for at least 20 minutes.
  • Heat a skillet or grill pan over high heat and cook steak 4–6 minutes per side, depending on doneness.
  • Remove steak and rest for 5–7 minutes, then slice thinly against the grain.
  • Warm cooked rice and stir in butter, salt, pepper, garlic powder, lime juice, and cilantro.
  • Toss zucchini, bell peppers, and onion with olive oil, salt, and pepper.
  • Roast vegetables at 425°F (220°C) for 15–18 minutes until tender and lightly charred.
  • Whisk together all sauce ingredients until smooth.
  • Assemble bowls with rice, roasted vegetables, sliced steak, and fresh toppings.
  • Drizzle sauce over the top and serve with lime wedges.

Notes

Always slice steak against the grain for tender bites.
Letting the steak rest before slicing keeps it juicy.
Rice should be warm and seasoned well to balance the bowl.
Roast vegetables in a single layer to avoid steaming.
Sauce can be thinned with a little water or milk if needed.
Assemble just before serving for best texture and freshness.