Black Pepper Ranch Steak and Brown Rice Bowls
Looking for a classic steak and rice recipe that’s easy to prep? This delicious steak bowl recipe features brown rice, hearty beef and a drizzle of peppery Ranch flavor. It's the ultimate meal solution for a hearty lunch or family dinner.
Ingredients(9)
flank or skirt steak
1 ¼ lb
2 tsp
kosher salt and ground black pepper, to taste
olive oil
2–3 tbsp
medium red bell peppers
2
sliced cremini or button mushrooms
8 oz
cooked brown rice
3 cups
½ cup
green onions, thinly sliced
2
Steps(5)
- 1
Season steak on both sides with ranch seasoning mix and black pepper to taste. Set aside.
- 2
In a large skillet set over medium-high heat, warm 2 tablespoons of the olive oil until very hot but not smoking. Cook steak for 4–5 minutes on one side, then flip over and cook another 4–5 minutes, until internal temperature reaches 145°F and depending on desired doneness. Set aside to rest and cover loosely with foil.
- 3
Add remaining oil if needed to the same skillet. Add peppers and cook, stirring occasionally, until slightly softened, about 3–4 minutes. Add mushrooms and continue to cook, stirring, until mushrooms have softened, 3–4 minutes more. Season to taste with salt and pepper.
- 4
Slice the steak into ½-inch pieces against the grain. To assemble, divide rice between four bowls and top with an even amount of the steak and pepper mushroom mixture.
- 5
Drizzle each bowl with about 2 tablespoons of the Black Pepper Ranch. Garnish with green onions and serve immediately.
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