Southwest Steak Bowls
These Southwest Steak Bowls pack 39g protein and 673 calories per serving — substantial enough to function as a standalone meal without sides. Four servings prep on the stovetop in one session, ideal for a 4-day work week or split between two people. Built for lifters who need calorie-dense meals that still fit macro targets.
Ingredients
- •Beef Flank Steak, Boneless(454g)
- •Olive oil(23g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Garlic(60g)
- •Cumin, Ground(3g)
- •1/4 tsp salt ($0.02)
- •Lime
- •Brown Rice(360g)
- •Low Sodium Chicken Broth(720g)
- •Yellow Onion
- •Tomato
- •Cilantro, Fresh
- •1/4 tsp salt ($0.02)
- •Beans, Black, Canned, Drained(425g)
- •Corn, Sweet, Frozen(240g)
- •Sour Cream(227g)
Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.
Instructions
- 1To make the steak marinade, mince the garlic and combine it in a bowl with the olive oil, cumin, salt, and the juice from half of the lime (1-2 Tbsp juice). Save the other half of the lime to use in the pico de gallo. Add the marinade and steak to a zip top bag or shallow dish, make sure the steak is well coated in the marinade, and refrigerate it for about 30 minutes while the rice cooks.
- 2Cook the rice according to the package instructions, but substitute chicken broth for the water.
- 3While the rice is cooking and steak is marinating, prepare the pico de gallo. Dice the tomato and half of the onion. Combine the diced tomato, onion, juice from the second half of the lime, 1/4 tsp of salt, and a handful of roughly chopped cilantro in a bowl. Stir until combined, taste, and adjust the salt if needed.
- 4Rinse the black beans in a colander and allow the corn kernels to thaw.
- 5To cook the steak, heat a large skillet over medium-high until very hot. Add the steak and cook for 3-5 minutes on one side, or until deeply golden brown. Flip and cook in the same manner on the second side. Transfer the steak to a cutting board and allow it to rest for five minutes. If desired, thinly slice the second half of your onion and cook it in the skillet for a few minutes, or until they are caramelized.
- 6Once the steak has rested for a few minutes, slice it thinly against the grain (look for the lines in the meat and cut across them). To build the bowls, lay down one cup of rice, 1/4 cup each of beans, corn, and pico de gallo, a few slices of steak, a few sprigs of cilantro, and a dollop of sour cream. Serve hot.
Nutrition — Per Serving
673
calories
39g
protein
30g
fat
- Carbohydrates
- 65g
- Saturated fat
- 10.9g
- Sodium
- 551 mg
- Dietary fiber
- 3.6g
4 servings per batch · ~628g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
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How much protein does Southwest Steak Bowls have per serving?
Each serving contains 39g of protein and 673 calories with 30g fat and 65g carbs. The macros are balanced for both strength training and moderate calorie surplus scenarios.
How long does Southwest Steak Bowls take to make?
This quick prep recipe batch-makes 4 servings on the stovetop in one session. You can prepare multiple lunch bowls efficiently without spending time on daily reheating setup.
Is Southwest Steak Bowls good for muscle gain?
At 39g protein and 673 calories per serving, these bowls provide caloric surplus and protein density needed during muscle-building phases. The 65g carbs support training performance and post-workout recovery.
