Grilled Steak and Rice Bowls

One-bowl dishes like Grilled Steak and Rice Bowls are popular for a reason. They feature plenty of choices that allow people to customize their meals. Protein, carbs, and veggies all come together for a big group hug.

It’s comforting.

A headless couple in cozy sweaters in a side hug. It's not as disturbing as it sounds.

Comfort Foods

What is your go-to comfort food? I read an article several years ago that highlighted comfort foods as things we ate as children. People tend to eat these foods when sad, tired, or stressed.

Comfort foods are like psychological nutrition.

Many cozy foods are high in fat, calories, or sugar. When consumed, these elements tickle the area of your brain that recognizes rewards and makes you feel good. Macaroni and cheese, roast chicken, mashed potatoes, chicken soup, and spaghetti are high on the list for most Americans.

Other U.S. favorites? Pizza, chocolate, and ice cream. You can blame it on the neurotransmitters, but wow I feel better already.

Rice always appeared on the table when I was young, so anything with rice spells comfort to me. Something else from my childhood: grilled meats. I spent many weekends at parties, luaus, and fiestas while growing up in Hawaii and Guam and there was always grilled meat.

How to Grill Steak

Grilling steak is pretty straightforward but most people manage to mess it up. Well, that’s kind of harsh. But it’s true.

I follow the tips of grilling king and cookbook author Steven Raichlen and they have never steered me wrong.

The tips include:
1. Season the meat on both sides and let sit for an hour before grilling.
2. The grill needs a blistering hot zone for searing and a cooler zone to finish cooking.
3. Use a meat thermometer inserted into the side of the steak to determine doneness.

Rare = 120 degrees
Medium Rare = 130 degrees
Medium = 140 degrees
Medium Well = 150 degrees
Well Done = anything over 150 degrees

4. Season again before serving with flaky salt, compound butter, or sauces.
5. Let it rest for 5 minutes before cutting into it.

Something fun to season your meat: Tajin.

Cooking with Tajin

Tajin is a Mexican seasoning that features sea salt, lime, and three types of dried chiles. The flavor is tangy and spicy. But not too spicy.

It is popular in Mexico where it is tossed on meats like chicken and shrimp. The citrus and chile combo is also sprinkled on fruits, popsicles, and candies. I like it used as a salted rim for margaritas.

Tajin isn’t as commonly used with steak as it is with chicken or fish. However, after having tajin-crusted steak fajitas not too long ago, I realized this was a good match! The seasoning added some zip without being overly spicy, which is good news for my middle-aged digestive system.

Ingredients for the steak and rice bowls: black beans, red onion slices, and lime wedges

Lessons Learned

Meat does not need to be at room temperature before going on the grill! It’s okay to go straight from fridge to barbecue. Steven Raichlen said so.
A meat thermometer comes in handy to check for the level of doneness. But the touch test works too and is one I use most often.
Think of the components of this recipe as a template. You can change up the steak seasoning, the beans, the type of rice, and the garnishes and still have a delicious meal in a bowl. Escabeche would be a delicious accompaniment!

Hat Tips

Many thanks go to Steven Raichlen and his Barbecue Bible for directions on how to grill a perfect steak and to Tom The Photographer on Unsplash for the cozy sweater photo.