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Garlic Butter Steak Protein Bowl with colorful vegetables and herbs on a plate

Garlic Butter Steak Protein Bowl

A quick and easy dinner bowl featuring juicy steak, crisp-tender vegetables, and a rich garlic butter sauce with a fresh lemon zest finish. Perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Steak
  • 1 lb sirloin, New York strip, or ribeye, patted dry Use any good quick-cooking steak cut.
  • 3 tbsp butter, divided Adds richness and flavor.
  • 1 tbsp olive oil or avocado oil For searing the steak.
  • 3-4 cloves garlic, minced For the garlic butter sauce.
  • 1 piece lemon, zest and wedges Brightens the flavor.
  • salt and black pepper To taste.
  • crushed red pepper flakes, optional For additional heat.
For the Bowl Base
  • 4 cups cooked rice, quinoa, or cauliflower rice Choose based on preference.
For the Veggies
  • 2 cups broccoli florets Kept crisp-tender in the sear.
  • 1 cup bell peppers, sliced Adds color and crunch.
  • 1 cup baby spinach or cherry tomatoes Add these at the end for freshness.
Optional Add-ons
  • avocado, pickled onions, feta or Parmesan For extra flavor and texture.

Method
 

Prepare the Base
  1. Cook your base (rice, quinoa, or cauliflower rice) according to the package directions and keep it warm.
Season the Steak
  1. Pat the steak dry and season generously with salt and black pepper. Cut into bite-size strips or leave whole.
Sear the Veggies
  1. Heat a large skillet over medium-high heat. Add oil, then sear broccoli and peppers until the edges pick up color, about 3–5 minutes. Season with salt and move to a plate.
  2. If using spinach or cherry tomatoes, save them for assembly to keep fresh.
Sear the Steak
  1. In the same skillet, add more oil if necessary. Lay the steak in a single layer and sear for 2–3 minutes per side for medium-rare, or to your preferred doneness. Transfer the steak to rest.
Make the Garlic Butter
  1. Lower the heat and add the butter to the skillet. Once melted and foamy, stir in minced garlic and crushed red pepper flakes (if using), cooking for 30–45 seconds until fragrant.
Finish the Steak
  1. Return the steak to the pan, toss to coat in the garlic butter, then add chopped parsley and/or chives, lemon zest, and a squeeze of lemon. Turn off the heat.
Assemble the Bowls
  1. Spoon the warm base into bowls, top with steak and veggies, and add spinach or cherry tomatoes. Finish with optional add-ons like avocado or pickled onions.
Serve
  1. Drizzle any extra garlic butter from the skillet over each bowl.

Notes

Store leftovers in airtight containers. Keep the base, steak, and veggies in separate containers to maintain texture when reheating. Use the air fryer for reheating for best results.