Yard House Steak Bowl Recipe

The Yard House Steak Bowl Recipe features grilled steak and fresh vegetables over brown rice and quinoa. This is a filling bowl built from seared steak, grains, and vegetables.

Over time, I added a mix of caramelized onion powder and roasted garlic powder to the steak. The two give the crust a savory edge with a faint sweetness.

One night I added far too many chipotle-infused chili flakes, since the jar lid slipped mid-shake. The smoky heat paired well with the sweetness of the red onions.

What Makes This Yard House Steak Bowl Tender

Yard House is an American chain founded in Long Beach, California, in 1996. A steak bowl appears on its main menu, and this version is my home copy.

Tough steak usually means too much time over the heat. A 1½-pound steak needs 4 to 5 minutes per side on a medium-high grill or skillet. Pat it dry first, since a wet surface steams instead of browning.

This recipe uses simple ingredients, and you can have it ready in under an hour. It works for busy weeknights or last-minute dinner parties. Leftover vegetables from the crisper drawer fit right in.

Ingredients for Yard House Steak Bowl Recipe

2 tablespoons cold-pressed extra virgin olive oil: The oil carries the garlic powder and coats the pan. I reach for California Olive Ranch and check the harvest date. Avocado oil works in place of it, tastes milder, and handles a hotter pan.

1 cup ancient Andean red quinoa: Rinse it for 30 seconds, since the natural coating tastes bitter. I buy Bob’s Red Mill for its slight pop. Brown rice swaps in for a softer bite. Cauliflower rice goes in at the same amount.

1½ pounds grass-fed Angus beef steak: Lean steak dries out fast past medium, so pick a cut about 1 inch thick. I buy Verde Farms. Chicken breast works in place of it, cooked to 165°F inside. Pressed tofu swaps in, seared until golden.

2 bunches baby Shanghai bok choy: The stems stay juicy while the leaves wilt in about 2 minutes. I buy H Mart bunches and rinse the base well, since grit hides there. Spinach swaps in and wilts in 30 seconds. Kale needs 3 extra minutes.

½ cup sweet red onions: Slow cooking for 6 minutes softens their bite and draws out sugar. I grab them loose at Kroger. Yellow onions go in at the same amount and taste sharper. Shallots swap in at a scant ⅓ cup.

4 select grade-A shiitake mushrooms: Wegmans shiitakes add savory depth that echoes the seared steak. Wipe them with a damp towel, since they soak up water. Cremini caps work in place of shiitake and taste milder. Button mushrooms go in at the same count.

2 tablespoons aged tamari soy sauce: San-J tamari brings the savory base and is brewed with little or no wheat. Check the label for wheat when gluten matters. Coconut aminos go in at the same amount and taste sweeter. Nama shoyu swaps in too.

½ teaspoon roasted garlic powder: Spiceology’s jar adds a toasted garlic note without the scorched bits fresh garlic leaves. Whisk it into the oil first, since dry powder clumps. Plain garlic powder goes in at the same amount and tastes sharper.

½ teaspoon caramelized onion powder: Rubbed on the steak with the salt and pepper, it browns into a sweet-savory crust. Savory Spice sells mine, and I keep the jar away from steam. Plain onion powder works in place of it and tastes less sweet.

½ teaspoon pink Himalayan salt: Salt seasons the crust and sharpens the sweet onions. My Trader Joe’s grinder makes fine grains, so I level the spoon. Sea salt goes in at the same amount, and kosher salt needs a scant ¾ teaspoon.

A pinch of freshly cracked rainbow peppercorns: The pink berries add a faint fruity note beside the black pepper’s heat. My McCormick Gourmet grinder cracks it fresh, which keeps the aroma. Black pepper works in place of the blend and bites cleaner.

2 heirloom Purple Haze carrots: Trader Joe’s rainbow bunches add color and earthy sweetness that balances the tamari. Peel with a light hand, since most purple sits near the surface. Orange or yellow carrots swap in at the same cook time.

16 sugar snap peas: Costco’s bagged peas stay crisp after 3 minutes in the pan. Trim the ends and pull the string, since it chews tough. Snow peas cook 1 minute faster. Green beans need 3 extra minutes.

2 cups organic toasted sesame brown rice: Lundberg’s grains bring a nutty chew that holds up to the marinade. Fluff it right after cooking, since trapped steam turns the bottom gummy. White rice swaps in for a softer, plainer base and cooks faster.

1 cup water: Water starts the cooking liquid for the grains. Package ratios call for more than 1 cup between the two, so add what each label lists. Low-sodium broth works in place of water and adds a savory base.

Tools I Recommend

1. Mixing bowl: Holds the whisked marinade
2. Teaspoon: Levels powders and salt
3. Cutting board: Dedicated board for raw steak
4. Chef’s knife: Slices thin against the grain
5. Grill or skillet: Preheated medium-high surface
6. Tongs or spatula: Flips without piercing steak
7. Instant-read thermometer: Confirms 130°F in the center

Instructions to Make Yard House Steak Bowl

1. Cook the Brown Rice and Red Quinoa: Start by cooking the brown rice and red quinoa according to the package instructions. This step is important for creating the base of the dish and for soaking up the flavors. Mixing brown rice and quinoa gives a better texture and taste.

The rice and quinoa are ready when they are tender, fluffy, and have absorbed all the liquid. Check on them often and adjust the heat to prevent mushiness.

2. Prepare the Marinade: While the rice and quinoa are cooking, make the marinade for the steak. In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons Aged Tamari Soy sauce, ½ teaspoon Roasted Garlic powder, and a pinch of Rainbow Peppercorns.

This marinade adds great flavor to the steak. Ensure it’s smooth and well-mixed.

3. Grill the Steak: After preparing the marinade, grill the steak. Preheat your grill or skillet to medium-high heat. Cook the steak for 4-5 minutes on each side, or until it reaches your desired doneness. This step keeps the juices and flavor inside.

The steak is done when it is tender and juicy, with an internal temperature of 130°F for medium-rare.

4. Prepare the Vegetables: While the steak is cooking, prepare the vegetables. Cut the Baby Shanghai Bok choy into bite-sized pieces, peel and slice the Purple Haze Carrots, trim the Sugar Snap peas, and slice the Sweet Red onions and Shiitake mushrooms. This step adds texture and flavor to the dish.

The vegetables are ready when they are tender and lightly browned.

5. Assemble the Dish: Once the steak is cooked and the vegetables are prepared, assemble the dish. Slice the steak against the grain and place it on a bed of brown rice and quinoa. Add the vegetables and drizzle with the remaining marinade to combine the flavors. Make sure the dish looks good and has balanced flavors.

6. Serve and Enjoy: Finally, serve and enjoy your Yard House Steak Bowl. This recipe is hearty, satisfying, and easy to make. You can customize it to your taste and use any leftover vegetables you have.

Tips to Make a Great Yard House Steak Bowl

1. Steak Turns Gray and Tough: Set the steak out for 20 minutes before grilling. Let the pan heat fully, so the outside browns before the center overshoots.

2. Grains Turn Mushy: Drop to a low simmer once the pot boils, and pull it at the earliest time on the label.

3. Vegetables Steam Instead of Browning: Cook the carrots, onions, and mushrooms in two batches, since a crowded pan traps steam. Pull them once tender and lightly browned.

4. Bowl Tastes Flat: Set aside a third of the marinade before the rest touches raw steak. Drizzle that portion over the finished bowl. 

5. Colors Look Dull: Add cilantro or sliced green onions at the table, since heat fades their green.

Yard House Steak Bowl Variations to Try

Korean-Style Steak Bowl: Marinate the steak in soy sauce, garlic, and 1 teaspoon grated ginger. Add ½ cup kimchi and a scant ½ teaspoon gochugaru, a Korean chili flake, for tang and heat. Serve it with a pickled dish.

Indian-Style Steak Bowl: Marinate the steak in ½ cup yogurt and 1 teaspoon each of crushed cumin and coriander seeds. The yogurt browns into a charred crust. Serve it with warm naan, a flatbread.

Mediterranean-Style Steak Bowl: Marinate the steak in 2 tablespoons olive oil, the juice of 1 lemon, and 1 teaspoon oregano. Add cherry tomatoes, cucumber, and 3 tablespoons crumbled feta for a salty, tangy finish.

Vegan Steak Bowl: Marinate pressed tofu or tempeh in 2 tablespoons soy sauce, 1 tablespoon maple syrup, and 1 tablespoon rice vinegar. The syrup gives the edges a sticky glaze. Add broccoli and bell peppers, and serve over quinoa.

Smoky Chipotle Steak Bowl: Add a scant ¼ teaspoon chipotle-infused chili flakes to the steak rub. The smoky heat balances the sweet red onions. Serve it with sliced avocado.

What Can I Serve with Yard House Steak Bowl?

A fresh green salad dressed with lemon juice and olive oil cuts through the richness of the steak, while roasted broccoli adds a smoky, charred flavor. Roast the broccoli at 425°F for about 20 minutes. Since the rice already makes the meal filling, skip heavy sides like mashed potatoes.

For extra crunch, add thin carrot and cucumber ribbons or a handful of crispy fried onions. A scoop of hot brown rice also soaks up the flavorful drizzle. During one Wednesday test, I added pickled red onions to the bowls, and my brother immediately asked for more.

Iced tea and lemonade are both refreshing drink options. Their light acidity balances the richness of the steak without overpowering the other flavors. Avoid overly sweet drinks that compete with the tangy pickled onions.

How long can I store cooked steak?

Keep cooked steak in the fridge for up to 3 days, at 40°F or lower. Wrap it tightly in foil or plastic wrap, or use a shallow lidded container so it chills fast. Store the grains and vegetables in separate containers.

To reheat, slice the steak thin and warm it in a skillet with a little oil over medium heat. USDA lists 165°F for reheated leftovers, so check the slices with a thermometer.

To freeze cooked steak, wrap it tightly in plastic wrap or foil, then slide it into a freezer bag. Thaw it overnight in the fridge before reheating. Make-ahead works too: cook the grains, prep the vegetables, and marinate the steak the day before.

Cooked grains stiffen in the fridge. Sprinkle 1 tablespoon of water over each cup and microwave covered for 90 seconds to loosen them. Stored vegetables soften, so top reheated bowls with a handful of raw sugar snap peas for crunch.

Yard House Steak Bowl Recipe FAQs

1. Which cut of steak works best?

Sirloin, strip, and ribeye all work. Sirloin runs leanest and costs less. Ribeye has more marbling, so it stays juicier at 130°F. Flank also works, but it cooks faster and needs thin slicing.

2. Can I cook the rice and quinoa in one pot?

Cook them separately. Brown rice needs about 45 minutes, while quinoa finishes in roughly 15, so a shared pot overcooks one grain. Start the rice first, then add the quinoa pot 30 minutes later.

3. Can I use frozen vegetables?

Yes, for carrots and snap peas. Thaw them, pat them dry, and cook them for 2 minutes in a hot pan. Frozen shiitakes turn watery, so keep those fresh. Frozen bok choy goes limp, so skip it.

4. How do I slice steak against the grain?

Find the thin lines of muscle fiber running the length of the steak. Cut at a right angle to those lines, in slices about ¼ inch thick. Shorter fibers chew easier, so each bite stays tender.

5. Why did my bok choy turn watery?

Wet leaves steam in the pan. Spin or pat the washed bok choy dry, then add it last over high heat so the stems stay crisp. Salt the stems only at the end, since early salt draws water out.

6. Does pink in the center mean the steak is underdone?

Not always. Cooked beef can stay pink at a safe temperature, so color alone is a poor guide to doneness. A thermometer in the thickest part gives the real answer. Slide it in from the side for a true center reading.

7. Which skillet works best when I skip the grill?

A 12-inch cast-iron skillet holds heat best. Preheat it for 3 minutes over medium-high, and run the vent fan, since the sear smokes. Grill pans work too, but they leave less crust since the ridges touch only part of the steak.

8. Can I use a frozen steak?

Thaw it overnight in the fridge, then pat it dry. A partly frozen center lags behind the outside, so the crust scorches before the middle reaches 130°F.

This Yard House Steak Bowl Recipe combines grilled steak, roasted vegetables, and nutty brown rice. Adjust the chipotle flakes, add the vegetables already in your crisper, or swap in chicken or tofu.