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Garlic Butter Steak Protein Bowls - A Simple, Satisfying Weeknight Meal

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.25–1.5 lb sirloin, New York strip, or ribeye, trimmed and cut into 1-inch cubes
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika (optional, for warmth)
  • 1 tablespoon olive oil (for steak)
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh parsley (or chives)
  • 2 cups cooked rice, quinoa, or farro (warm)
  • 2 cups mixed roasted vegetables (e.g., broccoli, bell peppers, zucchini, or carrots)
  • 1 avocado, sliced (optional)
  • Pickled red onions or a squeeze of lime (optional, for brightness)
  • Olive oil spray or 1 tablespoon olive oil (for roasting veggies)
  • Salt and pepper for seasoning vegetables

Method
 

  1. Prep the vegetables. Preheat your oven to 425°F (220°C). Chop broccoli, bell peppers, and zucchini into bite-size pieces. Toss with olive oil, salt, and pepper. Spread on a sheet pan and roast for 18–22 minutes, turning halfway, until browned and tender.
  2. Cook the grains. While the veggies roast, warm leftover rice or cook quinoa/farro according to package directions. Fluff and keep warm.
  3. Season the steak. Pat the steak cubes dry with paper towels. Toss with salt, pepper, smoked paprika, and 1 tablespoon olive oil. Dry surfaces sear better, so don’t skip this step.
  4. Preheat the pan. Heat a large stainless steel or cast-iron skillet over medium-high until very hot. You should see a whisper of smoke when a drop of oil hits the pan.
  5. Sear the steak. Add the steak in a single layer. Don’t crowd the pan. Sear undisturbed for 1.5–2 minutes, then flip and cook another 1–2 minutes, until browned outside and medium-rare inside. Work in batches if needed. Transfer to a bowl and tent with foil.
  6. Make garlic butter. Reduce heat to medium-low. Add butter to the skillet. When melted and foamy, add garlic. Stir for 30–45 seconds until fragrant, not browned. Stir in lemon juice and parsley. Taste and season with a pinch of salt if needed.
  7. Coat the steak. Return the steak and any juices to the pan. Toss in the garlic butter for 20–30 seconds to glaze. Remove from heat.
  8. Assemble bowls. Add a scoop of grains to each bowl. Top with roasted vegetables and butter-glazed steak. Add avocado slices and pickled onions or a squeeze of lime if using.
  9. Finish and serve. Spoon any remaining garlic butter over the bowls. Crack fresh pepper on top and serve immediately.