Steak Bowls with Cucumber and Avocado Salsa

Steak Bowls with Cucumber and Avocado Salsa

Recipe by: Chelsea Streifeneder

The ingredients for a steak bowl are super easy and honestly, can be modified based on your personal preference or just what you happen to have in the kitchen.

What I love about burrito bowls is that they are easy to put together and are also very budget-friendly. Another great thing about these bowls is that you can chop the veggies and marinate the steak ahead of time. Also, these bowls can be eaten hot or cold so that’s a plus for me when I’m dining in my car between work and outings.

Products used: Sicilian Lemon Balsamic Vinegar, Chipotle Olive Oil


Ingredients for the Bowls:
2 pounds flank steak
¾ cup SOOC Chipotle Olive Oil
½ cup SOOC Sicilian Lemon Balsamic Vinegar
Juice from 2 limes
2 tablespoons garlic, minced
½ cup fresh parsley, chopped – you can also chop more parsley and add into the rice for extra flavor
4 cups cooked rice or riced cauliflower
1 cup frozen or fresh corn
Ingredients for the Cucumber and Avocado Salsa:
4 mini seedless cucumbers, chopped
2 large avocados, peeled and chopped
1 cup shelled edamame, cooked
½ cup fresh parsley, chopped
Juice from 2 limes
1 tablespoon SOOC Chipotle Olive Oil
1 tablespoon SOOC Sicilian Lemon Balsamic Vinegar salt and pepper
Some other toppings for your bowls might include: Black beans, corn, shredded cheddar, hot sauce, sautéed mushrooms, chic peas, broccoli, sweet potatoes, tomatoes, peppers, a dollop of sour cream….The possibilities are endless.


1. Take the flank steak and cut into pieces or you can marinate whole and cut after it is cooked. Put steak in a bag or container with olive oil, balsamic vinegar, juice from two limes, garlic, and salt and pepper. Marinate for at least 30 minutes or prepare the night before. Make sure the steak is fully covered and add extra oil and vinegar if needed.

2. In a medium bowl add the cucumbers, avocados, edamame, fresh parsley, lemon and lime juice, balsamic vinegar, and salt and pepper. Mix all together.

3. In a medium frying pan (or grill) add some more SOOC olive oil and cook the steak to whatever temperature you prefer. Take out and set aside.

4. Cook the rice and any other toppings you may want.

5. Build your bowl by putting the rice on the bottom and then putting the steak, cucumber avocado salsa, and any other toppings next to each other on top.

6. Serve warm and enjoy!