I'm absolutely hooked on these meal prep southwest steak grain bowls! They've become a staple in our household, and for good reason. Packed with succulent southwest steak cubes, crisp veggies, fluffy grains, creamy avocado, and a tangy sauce, this recipe is simply irresistible. You won't be able to get enough of it!
My husband and I have found that being consistent with a weekly meal prep routine is a lifesaver, and if you're in the same boat, you're in for a treat with this recipe! While it does take a bit of time to prep all the components for these bowls, the end result is absolutely worth it and undeniably delicious. I personally love prepping these for lunches, but they're equally great for busy weeknight dinners on an individual basis or to feed the whole family. Now, let's dive into the delightful details below!
Bowl Breakdown:
The Steak: After testing this recipe with both flank steak and flap steak, I found both to be equally delightful and interchangeable. However, flap steak's thinner cut makes it easier to cook without worrying about thickness variations. Just trim any excess fat before marinating and cooking. If your flap steak comes in one long piece, feel free to cut it to fit your pan.
The Marinade: Whipping up the marinade is a breeze – simply toss all ingredients in a bowl and whisk until smooth. For maximum flavor infusion, I highly recommend marinating your steak for at least 30 minutes before cooking.
The Corn: Fresh corn is my go-to for this recipe, but feel free to use frozen or canned if needed. Boiling is my preferred method for its speed and simplicity.
The Green Bell Pepper: I prefer serving the bell peppers raw for their crisp, earthy flavor and texture – no sautéing necessary!
The Tomatoes: Enjoying raw tomatoes adds a burst of juicy flavor to the bowl. Keeping it simple and healthy with a salad-like approach works wonders.
The Farro: Say hello to your new favorite grain! Farro offers excellent nutritional value and serves as a unique alternative to traditional rice. I recommend cooking it according to the package instructions – my personal favorite is Bob's Red Mill.
The Cilantro Jalapeno Lime Sauce: Prepare to be blown away by this homemade sauce! Made with just 6 ingredients, including 2% fat Greek yogurt, it's tangy with a hint of heat – the perfect drizzle or dip to elevate your dish.
The Avocado and Cotija Cheese: Finish off your bowl with creamy avocado cubes and savory cotija cheese for the ultimate flavor boost – the perfect finale to this culinary masterpiece!
Please keep in mind that the portions provided in this recipe are designed for meal prepping or serving a family. For meal prep purposes, here are some handy tips for storing and reheating:
Meal Prep Storage: I highly recommend using these convenient containers available on Amazon, which feature two compartments. This allows you to customize each bowl's components and store them separately. It also has a ventilation system on top, a little flap that you can open and close when reheating if you choose to keep the items in the same container.
Reheating: To maintain the freshness of ingredients typically enjoyed raw and cold, such as the tomato, green bell pepper, avocado and cheese, I suggest removing them from the meal prep container for reheating. I only like to heat up my steak, farro and corn. Once those items are reheated, simply combine them with the remaining ingredients in your bowl, drizzle with the sauce, and savor the deliciousness!
Did you make this? If so, make sure to tag and follow @prettyplatebymichelle on instagram and tiktok or leave a comment below and let me know what you think! I would love to see your Pretty Plate and hear from you!
Southwest Steak Bowl
I'm absolutely hooked on these meal prep southwest steak grain bowls! Packed with succulent southwest steak cubes, crisp veggies, fluffy grains, creamy avocado, and a tangy sauce, this recipe is simply irresistible.
1.5-2 Lbs. Southwest marinated Flap Steak or Flank (I tried both and I actually like flap steak better, I sourced it from Costco and it was perfect, also the marinade recipe is below!)
1 Cup farro, uncooked
4 Ears of corn on the cob, corn cut off the cob
1 green bell pepper, raw and diced
Grape Tomatoes, cut in quarters or sliced
Cotija, crumbled on top to your liking
Greek yogurt Jalapeno Cream (recipe below)
Avocado, sliced for serving (you want these to be fresh, they will brown if you cut them and let them sit in your meal prep bowls)
Lime wedges, for serving if desired
For the Southwest Marinade:
½ Cup olive oil
Fresh lime juice from 1 lime
1 TBSP chipotle chili powder
1 TBSP fresh cilantro, minced
1 TSP cumin
2 TSP oregano
1 TSP salt
½ TSP black pepper
¼ TSP onion powder
½ TBSP cinnamon
5 garlic cloves, smashed
For the Cilantro Jalapeño Lime Sauce:
¼ of a Jalapeno, thinly sliced
1 5.3 oz cup of unsweetened plain greek yogurt 2% fat (fague brand)
Fresh juice from 1 lime
1 Cup cilantro, packed
¼ TSP salt
¼ TSP black pepper
Instructions
Mix all of your southwest marinating ingredients in a bowl. Whisk well to combine. Add your flap steak and generously coat all sides. Smash your garlic cloves and add them on top and bottom of the steak and in the marinade. Place in the fridge to marinate for a minimum of 30 minutes. Turning half way through if desired. Make sure your entire steak is covered in the marinade.
Place a pot of water on the stove and bring to a boil. Once boiling add your shucked corn and boil for 7-9 minutes over medium heat until cooked through. Remove from water and set aside to cool. Once cooled, cut the corn off the cob and set aside.
Dice your green bell peppers, set aside.
Cut your tomatoes into quarters or slices, set aside.
Cook your farro according to the package directions. Once cooked, set aside.
While your farro is cooking, make your greek yogurt jalapeno sauce by adding all ingredients to a blender or food processor and blend until smooth. Place in the fridge to cool until ready to serve.
Heat a pan over medium to high heat. Once heated carefully add your marinated flap steak with some garlic pieces. Cook on one side for 4 minutes and then flip and cook another 4 minutes on that side. Steaks should be about medium rare to medium with this method. NOTE: cooking times may vary depending on the thickness and size of your steak or if you opt to use flank steak. You want the internal temperature to be around 130-135.
Remove the steak from the pan and let rest for 5-10 minutes before slicing.
Once cooled, slice your steaks against the grain or cut into cubes.
To assemble the bowls, place ½ cup of farro at the bottom, followed by ¼ cup corn, ¼ cup green bell pepper and ¼ cup tomatoes. Top with ½ cup of cut steak cubes and crumble your cojita cheese on top. When ready to serve, serve with fresh sliced avocado, drizzled jalapeno crema and fresh lime wedges. NOTE: you can adjust these measurements to your liking and add in more if desired.
ENJOY!
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