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Steak Bowl Recipe with Quinoa, Pickled Red Onions, and Spicy Honey Mustard Sauce Recipe

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4 from 22 reviews

This Steak Bowl recipe features perfectly grilled flat iron steak served over a bed of quinoa or rice with fresh green leaf lettuce, cherry tomatoes, pickled red onions, and crunchy garlic croutons. A tangy honey mustard sauce with a hint of heat brings all the flavors together, making it a balanced and satisfying meal that’s easy to prepare in under 40 minutes.

  • Total Time: 38 minutes
  • Yield: 4 servings

Ingredients

Steak and Seasoning

  • Vegetable oil (for greasing grill grates), as needed
  • 1.5 to 2 pounds flat iron steak
  • Olive oil (for cooking), 2 tablespoons
  • Salt and pepper, to taste
  • 1/2 teaspoon garlic powder (or to taste)

Honey Mustard Sauce

  • 1/2 cup mayonnaise
  • 3 tablespoons yellow mustard (not Dijon)
  • 2 tablespoons honey
  • 1 tablespoon red wine vinegar
  • 1/2 to 1 teaspoon red pepper flakes (adjust to taste)
  • Salt and pepper, about 1/4 teaspoon each

Bowl Components

  • 1 batch quinoa or rice (prepared)
  • 1 batch pickled red onions (prepared)
  • 1 (5-ounce) bag garlic croutons (coarsely smashed)
  • 1 pint cherry tomatoes (halved)
  • 1 (7-ounce) package green leaf lettuce or Romaine (chopped)

Instructions

  1. Prepare Steak: Remove the flat iron steak from packaging and pat dry thoroughly with paper towels. This helps achieve a good sear on the grill.
  2. Preheat Grill: Preheat your grill to 450°F. Clean the grill grates, then generously oil them with vegetable oil using a brush or paper towel to prevent the steak from sticking.
  3. Season Steak: Drizzle olive oil over both sides of the steak, then season evenly with salt, pepper, and garlic powder to enhance flavor.
  4. Grill Steak: Place the steak on the hot grill, close the lid, and cook for 4 to 5 minutes per side. Use a meat thermometer to ensure doneness: 130-135°F for medium rare or 145°F for medium. Once done, transfer the steak to a cutting board, tent loosely with foil, and let it rest for 10 minutes to retain juices.
  5. Slice Steak: After resting, slice the steak very thinly against the grain to maximize tenderness.
  6. Make Sauce: In a small bowl, whisk together mayonnaise, yellow mustard, honey, red wine vinegar, and red pepper flakes. Season with salt and pepper to taste, approximately 1/4 teaspoon each. Refrigerate sauce until ready to use.
  7. Prepare Bowl Ingredients: Cook quinoa or rice as per recipe. Prepare pickled red onions following your preferred method or recipe. Halve cherry tomatoes and chop the lettuce. Coarsely smash garlic croutons by pressing the sealed bag with a meat mallet or bottom of a pan.
  8. Assemble Bowls: Divide green leaf lettuce and quinoa (or rice) evenly among four bowls. Top each with thinly sliced steak, pickled red onions, and halved cherry tomatoes. Sprinkle with crushed garlic croutons and drizzle the honey mustard sauce over the top just before serving. Serve immediately for best flavor and texture.

Notes

  • Resting the steak after grilling is crucial to keep it juicy and tender.
  • Adjust red pepper flakes in the sauce according to your preferred spice level.
  • You can substitute quinoa with brown rice or any grain of your choice.
  • Pickled red onions can be prepared ahead of time to save time during meal prep.
  • For a smoky flavor, consider using a charcoal grill or adding wood chips if using a gas grill.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Grilling
  • Cuisine: American

Find it online: https://ellarecipe.com/steak-bowl-recipe-with-quinoa-pickled-red-onions-and-spicy-honey-mustard-sauce-recipe/