This easy and tasty Steak Rice Salad Recipe combines tender steak, fluffy rice, beans, and crisp vegetables in one hearty, colorful bowl. It can be served warm or cold, making it a great option for family dinners, potlucks, or meal prep. If you enjoy hearty salads, our California Cobb Pasta Salad is another delicious option.
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Crowd-Pleasing Steak Rice Salad Recipe
This steak rice salad is meant to be enjoyed as a blend of tender meat, soft rice, and crisp veggies. It can be served hot or cold, so feel free to enjoy it warm after cooking or refrigerate it for later.
The combination of steak, rice, beans, bell peppers, corn, and avocado creates a satisfying meal with plenty of color and texture. It’s the kind of dish that works just as well for a family dinner as it does for a gathering.
The original recipe is a crowd-pleaser because it’s easy to share and can be adjusted to suit different preferences. You can use white or brown rice, swap the beans, and add more vegetables.
If you love hearty meals with fresh ingredients, try our Chicken Club Pasta Salad for another filling lunch or dinner.
Why You’ll Love This Recipe
- Hearty and satisfying: Steak, rice, and beans make this salad filling enough for a main meal.
- Fresh and colorful: Bell peppers, corn, avocado, and other vegetables create a variety of textures.
- Versatile: Enjoy the salad warm or chilled, depending on your preference.
- Easy to customize: Change the beans, choose your favorite rice, or add a little heat.
- Great for gatherings: The ingredients come together in a generous, shareable salad.
For another protein-rich salad with fresh vegetables, our Jerk Shrimp Cobb Salad offers a different flavor combination.
Steak Rice Salad Ingredients
This recipe combines simple ingredients to create a satisfying steak and rice salad. The original recipe includes the following main components:
- Strip steak: A tender cut of beef with plenty of flavor.
- Rice: Long-grain, short-grain, or brown rice can be used.
- Kidney beans: Add substance and texture to the salad.
- Bell peppers: Different colors create a bright and appealing dish.
- Corn: Adds a slightly sweet contrast to the savory steak.
- Avocado: Provides a creamy element alongside the crisp vegetables.
- Fresh greens: An optional addition for extra vegetables.
- Red pepper flakes: Optional for anyone who enjoys a spicy kick.
Use the printable recipe card below for the original ingredient quantities and complete preparation instructions.
If you want to serve an additional fresh vegetable dish, our Cucumber Sweet Pepper Salad is a refreshing option.
How to Make Steak Rice Salad
The main idea behind this recipe is to bring cooked steak, rice, beans, and colorful vegetables together in one bowl. The printable recipe card contains the original measurements and full method.
Step 1: Cook the Rice
Prepare your chosen rice according to the package directions. Long-grain or short-grain rice will work, while brown rice offers a firmer texture and slightly nutty flavor.
Step 2: Prepare the Steak
Strip steak works well because it is tender and flavorful. Cook the steak according to the original recipe instructions, then allow it to rest before slicing.
For food safety, the USDA recommends cooking whole beef steaks to an internal temperature of 145°F followed by a three-minute rest. You can consult the USDA Safe Minimum Internal Temperature Chart for official guidance.
Step 3: Combine the Ingredients
Combine the cooked rice and steak with the beans, bell peppers, corn, avocado, and other ingredients according to the recipe card.
The result is a colorful salad with tender steak, soft rice, and fresh vegetables in every serving.
Step 4: Serve and Enjoy
Serve the steak rice salad warm or refrigerate it promptly if you prefer a cold salad. It’s delicious as a complete meal or alongside another light side dish.
Tips for Making Steak Rice Salad
Here are some simple ways to adjust this recipe:
- This recipe can be served warm or cold, whichever you prefer.
- Swap the kidney beans for black beans.
- Add different colored bell peppers for a bright pop of color.
- For an extra vegetable boost, add a handful or two of fresh chopped greens.
- If you like it spicy, add some red pepper flakes.
The salad is flexible enough to adapt to the vegetables you have available. If you enjoy customizable salads, our Easy Pasta Salad is another useful recipe for family gatherings.
Tools You May Need
- A saucepan or rice cooker for preparing the rice.
- A skillet or grill for cooking the steak.
- A sharp knife and cutting board.
- A large mixing bowl.
- A fine-mesh strainer for draining ingredients as needed.
- A food thermometer to check steak temperature.
What Type of Steak Should I Use?
Strip steak is the cut recommended in the original recipe because it is relatively tender and comes from a part of the cow that does less work.
This cut works well for a steak rice salad because it can be sliced into manageable pieces and mixed with the rice and vegetables.
Where Can You Buy Strip Steak?
You can find strip steak at a butcher shop or grocery store. It may come prepackaged or be wrapped by the butcher.
Look for a cut appropriate for the number of servings you need and keep the steak refrigerated until cooking.
What Type of Rice Should I Use?
Long-grain or short-grain rice will work for this recipe. Follow the cooking directions on the package.
Brown rice is another good option because it is a whole grain and has a slightly firmer, chewier texture than white rice.
White rice also works if you prefer a softer and milder base. The choice depends on your preferred flavor and texture.
For another flavorful salad idea, try our Southwest Pasta Salad, which is also a convenient choice for gatherings.
What to Serve with Steak Rice Salad
This Steak Rice Salad works well as a main dish or a hearty side dish.
Serve it alongside a fresh green salad, crusty bread, or sourdough skillet bread for a complete meal.
For another easy side dish, our Really Good Pasta Salad is a flavorful option for potlucks and cookouts.
If you’re planning a summer barbecue, browse our 25 BBQ Salads for Summer for more ideas to accompany grilled meats.
For holiday meals, our Thanksgiving Salad offers a colorful vegetable-based addition to the table.
Storage and Make-Ahead Tips
Steak Rice Salad can be prepared for serving warm or cold. If you’re making it ahead of time, refrigerate the cooked ingredients promptly and keep the salad chilled until serving.
Store leftovers in an airtight container in the refrigerator. For the best appearance and texture, add delicate ingredients such as avocado closer to serving time when practical.
Because this salad contains cooked steak and rice, don’t leave it at room temperature for long periods. Refrigerate perishable foods within two hours, or within one hour when the temperature is above 90°F.
Frequently Asked Questions
Can You Eat Steak Rice Salad Cold?
Yes. This recipe can be enjoyed warm or cold. When serving it chilled, keep it refrigerated until ready to eat.
Can I Use Brown Rice Instead of White Rice?
Absolutely. Brown rice is a favorite option in the original recipe, but long-grain or short-grain white rice works too.
What Is the Best Steak for Rice Salad?
Strip steak is recommended in the original recipe. It has a tender texture and plenty of flavor, making it suitable for slicing and combining with rice and vegetables.
Can I Substitute Black Beans for Kidney Beans?
Yes. Black beans are an easy substitution and work well with the steak, rice, corn, and bell peppers.
Can I Make Steak Rice Salad Ahead of Time?
Yes. Prepare the components in advance, refrigerate promptly, and assemble when needed. Add avocado closer to serving time for the best texture.
More Easy Recipe Ideas
If you enjoy this hearty Steak Rice Salad, you may also like these easy meal ideas:
- Sheet Pan Chicken Fajitas
- Mashed Butternut Squash
- Pork Carnitas
- Healthy Potato Leek Soup
- Italian Beef
Steak Rice Salad is a versatile recipe that brings together tender meat, fluffy rice, crisp vegetables, and beans in one satisfying dish. Serve it warm for dinner or chilled for lunch.
Enjoy this easy and delicious Steak Rice Salad Recipe as a family meal or a colorful dish to share at your next gathering.
Steak and Rice Salad
This easy and tasty salad is meant to be enjoyed as a blend of tender meat, soft rice, and crisp veggies. It can be served hot or cold, so feel free to heat it all up or refrigerate. Perfect crowd pleaser.
- Prep Time: 15 mins
- Cook Time: 390 mins
- Total Time: 6 hours 45 minutes
- Yield: 6 1x
- Method: dinner
- Cuisine: American
Ingredients
- 3 cups cooked rice
- 1 strip steak (12oz or more)
- 2 cups frozen corn (slightly thawed)
- 2 sweet peppers (the more color, the better!)
- ½ red onion
- 1 can kidney beans (drained)
- 1 or 2 avocados
- 3 T olive oil
- steak seasoning
- salt
- pepper
- garlic
Instructions
- Cook your rice according to the package, then transfer the cooked rice to your refrigerator to cool (it doesn’t need to be cold, just not hot). Go ahead and set your frozen corn on the counter to thaw a bit.
- While the rice cools, pan fry the strip steak with olive oil and a generous amount of the steak seasoning of your choice on both sides. I love to use my cast iron skillets for this.
- Keep watch on your strip steak so that you don’t overcook it (cook it how you like it!), but proceed to chop up your veggies in the meantime. Dice the peppers (the more colorful the peppers, the better, in my opinion!) and red onion, then combine them in a large bowl with the kidney beans and corn. Add your rice and stir.
- When your strip steak is done, slice into bite-sized pieces and add them to your large bowl of veggies and rice.
- Drizzle the olive oil over the mixture, and add more steak seasoning, as well as salt, pepper, and garlic, to taste. Start small – you can always add more.
- Finally, peel and dice your avocado(s). I do this last to keep the avocado colorful, since once it meets oxygen, it begins to turn brown. Toss the avocado gently with the rest of the salad.
- This salad is meant to be enjoyed as a blend of tender meat, soft rice, and crisp veggies. It can be served hot or cold, so feel free to heat it all up or refrigerate. I serve it just as it is when I toss it together. Delicious!
Nutrition
- Calories: 372 kcal
- Sugar: 2 g
- Sodium: 27 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Carbohydrates: 41 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 30 mg
