Save The skillet was still smoking when I realized I'd forgotten to rest the steak. That first attempt at these bowls taught me more about patience than any cookbook ever could. Now, every time I slice into perfectly pink flank steak after a proper rest, I think about that chewy mistake and smile. The butternut squash roasting in the oven fills the kitchen with a sweetness that makes everyone wander in asking what's for dinner. This bowl has become my answer to weeknight chaos and Sunday meal prep alike.
My friend Sarah, who swore she didn't like quinoa, finished her entire bowl and asked for the recipe before she even set down her spoon. Watching her scoop up the pumpkin seeds and squash together, drizzling extra dressing over the top, I knew this dish had earned a permanent spot in my rotation. The cilantro-lime brightness cuts through the richness in a way that makes you want just one more bite, then another.
Ingredients
- Butternut squash: Choose one with a long neck and small bulb for easier cubing and more usable flesh; the cumin and garlic powder transform it into something almost dessert-like.
- Quinoa: Rinsing removes the bitter saponin coating that can make it taste soapy, and using broth instead of water adds a savory depth you'll notice in every forkful.
- Flank steak: This lean cut becomes incredibly tender when sliced against the grain after resting; sirloin works beautifully too if that's what your butcher has fresh.
- Soy sauce: The marinade's secret weapon for umami depth, but swap in tamari without hesitation if gluten is a concern.
- Avocado: Wait until assembly to slice it so the flesh stays vibrant green and creamy rather than browning while everything else cooks.
- Lime: Roll it firmly on the counter before juicing to break down the membranes and get every precious drop for the dressing.
- Pumpkin seeds: Toasting them in a dry skillet for three minutes releases their nutty flavor and adds a satisfying crunch that contrasts with the tender squash.
Instructions
- Get the oven ready:
- Preheat to 425°F and line your baking sheet so cleanup is just a matter of tossing the parchment. This high heat is what gives the squash those caramelized edges.
- Season the squash:
- Toss those cubes with olive oil, cumin, garlic powder, salt, and pepper until every piece glistens. Spread them in a single layer so they roast instead of steam.
- Roast until golden:
- Let them go for 25 to 30 minutes, giving the pan a shake halfway through when you smell the cumin blooming. You want tender interiors and crispy, caramelized corners.
- Marinate the steak:
- While the squash works its magic, whisk together the marinade ingredients and coat the steak thoroughly. Even 15 minutes makes a difference, but two hours in the fridge is where the flavor really deepens.
- Cook the quinoa:
- Bring it to a boil with your broth, then drop to a simmer, cover, and let it do its thing for 15 minutes. Fluff it with a fork and let it sit uncovered so steam escapes and the grains stay light.
- Sear the steak:
- Get that skillet screaming hot before the steak hits the surface; you should hear an immediate sizzle. Cook 4 to 5 minutes per side for medium-rare, resisting the urge to move it around so a good crust forms.
- Rest and slice:
- Transfer the steak to a board and give it a full 5 minutes while you make the dressing. Slice thinly against the grain for maximum tenderness.
- Whisk the dressing:
- Combine lime juice, olive oil, honey, cilantro, salt, and pepper until it emulsifies into a bright, tangy sauce. Taste it and adjust the honey if your lime is especially tart.
- Build the bowls:
- Start with quinoa and greens, then arrange the squash, steak, avocado, red onion, and pumpkin seeds in sections or however feels right to you. Drizzle generously with dressing and serve while the steak and squash are still warm.
Save The first time I packed these bowls for lunch, a coworker leaned over and asked if I'd ordered takeout because it looked too good to be homemade. That might be my favorite compliment this recipe has ever received. It's proof that nourishing yourself well doesn't have to mean standing over the stove for hours or sacrificing flavor for convenience.
Make It Your Own
Swap the quinoa for farro if you love a chewier grain, or use brown rice when you want something more familiar. I've made this with grilled chicken thighs when steak wasn't in the budget, and it was every bit as satisfying. Crumbled feta or goat cheese adds a tangy creaminess that plays beautifully against the sweet squash, and a handful of pomegranate arils in the fall makes it feel like a celebration.
Storing and Reheating
Keep the components separate in airtight containers and they'll stay fresh for up to four days in the fridge. The squash and steak reheat gently in the microwave or a low oven, though I often eat the steak cold and love it just as much. Add the avocado and dressing fresh each time to keep the flavors bright and the textures distinct.
Serving Suggestions
This bowl is a complete meal on its own, but I sometimes set out extra toppings like pickled jalapeños, a dollop of Greek yogurt, or hot sauce for anyone who wants more heat. A crisp white wine or a hoppy beer complements the richness without overwhelming the lime and cilantro. If you're feeding a crowd, double the recipe and let everyone build their own bowls at the table.
- Offer lime wedges on the side for those who love extra citrus brightness.
- Warm corn tortillas make a fun addition if you want to turn leftovers into tacos.
- A simple cucumber and tomato salad on the side keeps things light and refreshing.
Save This bowl has carried me through busy weeks and quiet Sunday evenings, always delivering comfort and nourishment in equal measure. I hope it finds a place in your kitchen the way it has in mine.
Questions & Answers
- → What cut of steak works best?
Flank steak or sirloin steak both work beautifully. Flank offers great beefy flavor and becomes tender when sliced against the grain, while sirloin provides a leaner option with excellent texture.
- → Can I make these bowls ahead?
Yes! Roast the squash, cook the quinoa, and prepare the dressing up to 3 days in advance. Store components separately in the refrigerator and assemble when ready. The steak tastes best freshly cooked and sliced.
- → What can I substitute for quinoa?
Brown rice, farro, or even cauliflower rice work well as grain alternatives. Adjust cooking time accordingly—brown rice takes longer, while cauliflower rice cooks in just a few minutes.
- → How do I know when the squash is done roasting?
The squash is ready when it's golden brown on the edges and tender throughout. A fork should slide easily into the cubes. This typically takes 25–30 minutes at 425°F, with one stir halfway through for even caramelization.
- → Is this gluten-free?
Yes, simply use tamari instead of regular soy sauce in the marinade. All other components—squash, quinoa, steak, vegetables, and the lime-cilantro dressing—are naturally gluten-free.
- → Can I grill the steak instead?
Absolutely! Preheat your grill to medium-high and cook the marinated steak for 4–5 minutes per side for medium-rare. Let it rest for 5 minutes before slicing against the grain for maximum tenderness.