Simple Whole Grain Steak Bowl. I love protein bowls. They are a great way to get an awesome meal of grains, protein, and vegetables. I love how quickly they come together, and they are so great for meal prep. Keep reading and I will show you what I did to create this one.
I used Emmer for this bowl, but you could use any whole grain you choose. Quinoa, Spelt, Millet, Oat Groats, I mean there are so many options. Cooking them in the pressure cooker is so much easier than the cooktop too. I recently purchased this InstaPot and am loving it. You simply add the water or stock, grain, and a touch of salt. Pop on the lid and walk away! Couldn’t be easier!
What Vegetables To Use?
Simple, any veggie you want! I had cucumbers, cabbage, bell peppers, and edamame. But any vegetable you are into is great too!
Steak For The Steak Bowl
The filet I used was from Bingham Beef. They are an awesome generational ranching family and ship nationwide! Here are my thoughts on steak, if it is a good steak, let it shine! Meaning, keep the seasoning at a minimum. Are you ready for my recommendations? Salt, garlic, and pepper. That is it! I feel like those really enhance the steak instead of competing with it. Spice House is my newest spice obsession and if you haven’t tried them yet, you should!
Now, let me also share a few other tips:
- Start with your steaks at room temp.
- Season just before.
- Make sure your pan is good and hot before adding the steaks. I love to use my Lodge Cast Iron for searing the steaks.
- I like to grill our steaks hot and fast!
- Make sure and let the steaks rest for a bit before slicing.
The way to tell the steaks are ready to flip is shown below. You will want the bottom 1/8 inch to be brown and cooked. Generally, this will give the steak a good sear. Flip only once. Sear both sides. If you like it more well done, you can always cover the Cast Iron Griddle when cooking. This will trap the heat and cook it faster. Remove from the heat and allow the steaks to rest for about 5 minutes before slicing.
Assembling the Simple Whole Grain Steak Bowl
The hardest part is over, and if you cooked plenty of everything, you will have an amazing meal prep done. Now is the time to assemble. You can really put it together however you choose. This is how I assembled mine.
You can eat it just like it is, or add a dressing. I used a balsamic poppy seed dressing I added below. A sriracha mayo is also tasty too. That recipe will be added below as well.
Are buddha bowls you thing? Let me give you a few more ideas:
- Greek Buddha Bowls are one of our personal favorites.
- I also loved this Beef Buddha Bowl, and the beef is cooked in a pressure cooker, making it a quick fix.
- I also love a good Thai Buddha Bowl. So yummy!
Simple Whole Grain Steak Bowl
- 2 cups water
- 1 cup emmer
- 2 filet mignon steaks room temp
- 1 teaspoon salt
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon ground black pepper
- 2 tablespoons oil for searing the steaks
- 6 cups vegetables of choice I used cabbage, edamame, bell peppers, and cucumbers. Use whatever you like.
- dressing of choice
- Add water, emmer, and 1/2 teaspoon salt to a pressure cooker. Secure lid and set to pressure. Cook on high for 30 minutes with a quick release. While it is cooking, cut all your veggies for the bowl. I like to make sure they are bite-sized and easy to manage. Towards the end of the cooking time, get started on the steak. Make sure the steaks are at room temp. Sprinkle both sides with salt, garlic, and pepper. Press into the steak. Heat your pan, I prefer cast iron, over medium-high heat. Drizzle with your oil, then add the 2 steaks. Cook for about 3-5 minutes per side for rare. Add another 2-3 minutes if you want a medium-rare. Flip only once to get the perfect sear. Remove from heat and allow to rest for about 5 minutes. Start putting together your bowl. Thinly slice your steak once everything is together. I used 1/2 steak per bowl I made. Eat the bowl as is, or use a dressing as I did. If you are using this as meal prep, once everything is cooled, package as desired. They will stay good in the fridge for up to 5 days!Now, sit back and enjoy. You deserve it!
Poppyseed Balsamic Dressing
- 2 tablespoon balsamic vinegar I used a dark vinegar
- 1/4 cup olive oil
- 1 tablespoon honey
- 2 teaspoons poppyseeds
- 2 teaspoons dijon mustard
- Add all ingredients to small bowl. Whisk well to combine. You can serve right away or store in an airtight container in the fridge for up to 4 days. Make sure if you have stored it for a period of time to mix well.Now, sit back and enjoy. You deserve it!
- 1/2 cup mayo of choice
- 2 tablespoons sriracha sauce we actually prefer a 1:1 ration with the mayo. If you are a little unsure of how hot you can handle, the 2 tablespoons is a great place to start.
- pinch salt
- pinch ground black pepper
- Mix all ingredients. Taste. Adjust as needed. This can be made and stored for up to 5 days in an air tight container in the fridge. Now, sit back and enjoy. You deserve it!