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Grilled steak and rice bowl

Grilled Steak and Rice Bowls

  • Author: Betty
  • Prep Time: 15 minutes
  • Cook Time: 5 to 7 minutes
  • Total Time: 20 to 25 minutes


Units Scale
  • 1 1/2 lb London Broil or flank steak
  • 1 Tbsp Tajin seasoning
  • 2 cups cooked rice
  • 1 can (14 oz) black beans
  • 1/2 cup sliced red onion
  • Garnishes: salsa, chopped cilantro, lime wedges



  1. Pat the meat dry and season both sides with Tajin. Let sit for 1 hour before grilling.
  2. Heat the grill so there are two temperature zones. One side with very hot direct heat (450 to 500 degrees) and the other with medium indirect heat (275 to 350 degrees).
  3. Place the steak on the scorching hot side. Sear for 2 minutes, then flip and sear the other side for 2 minutes.
  4. Move the meat to the not-so-hot side of the grill and allow it to cook to your desired doneness. Each piece of meat is different, so the meat thermometer is your friend. Or, you can use the touch test.
  5. Remove the meat from the grill and allow it to rest for 5 minutes.
  6. Prepare the bowls by arranging rice, beans, and onions in serving bowls.
  7. Slice the meat against the grain and into bite-size pieces. Add the meat to the bowls. Top with cilantro, salsa, and a squeeze of lime.