This easy and flavorful steak and rice salad combines tender steak, soft rice and crisp vegetables for a satisfying meal. Serve it warm, at room temperature, or chilled — it’s equally delicious either way and makes a perfect dish to feed a crowd.
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Crowd pleasing.. Steak Rice Salad Recipe
I’m excited to share this Steak and Rice Salad that became a favorite at our small group dinner. My friend Libby brought it, and everyone loved it — it served a crowd and disappeared fast. The mix of seasoned steak, rice, colorful peppers, corn, beans and creamy avocado offers great texture and flavor whether you serve it straight from the skillet or chilled the next day.
I photographed it quickly before guests arrived, so the lighting wasn’t ideal, but the recipe more than makes up for that. It’s simple to assemble and easy to scale up for larger gatherings.
Tips For Making Steak Rice Salad
- Serve hot, at room temperature, or cold — pick what suits you.
- Swap kidney beans for black beans if you prefer.
- Use a variety of colored bell peppers for visual appeal and sweetness.
- For extra freshness, stir in a handful of chopped herbs like cilantro or parsley.
- If you want heat, add red pepper flakes or a dash of hot sauce.
Tools you may need:
Cast iron skillet (or another heavy skillet)
Large mixing bowl
Cutting board and knife
Measuring spoons
Can opener and fine mesh strainer
What type of steak should I use?
Strip steak works well here because it’s tender and cooks quickly. You can use flank or skirt steak if you prefer — just slice thinly against the grain after cooking.
Where do you buy strip steak?
Strip steak is available at grocery stores and butcher shops, either pre-packaged or cut to order at the counter.
What do you serve steak rice salad with?
This salad works as a main course or a side. Pair it with a green salad, crusty bread, or warm skillet bread for a heartier meal.
What type of rice should I use?
Both long- and short-grain rice work fine. Brown rice is a good choice if you want a whole-grain option; just follow package directions for cooking time.
More Easy Recipe Ideas
- Sheet Pan Chicken Fajitas: Easy Weeknight Dinner
- Mashed Butternut Squash Recipe
- Pork Carnitas — Pressure Cooker or Slow Cooker
- Healthy Potato Leek Soup (with vegan option)
- Quick and Easy Italian Beef
Steak Rice Salad Recipe
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Steak and Rice Salad
Ingredients
- 3 cups cooked rice
- 1 strip steak (about 12 oz or more)
- 2 cups frozen corn, slightly thawed
- 2 sweet peppers, diced (mix colors if possible)
- 1/2 red onion, diced
- 1 can kidney beans, drained
- 1–2 avocados
- 3 T olive oil
Measure to taste
- Steak seasoning
- Salt
- Pepper
- Garlic
Instructions
- Cook rice according to package directions. Transfer to the refrigerator to cool slightly — it doesn’t need to be cold, just not piping hot. Set the frozen corn out to thaw a bit.
- While the rice cools, pan-fry the strip steak in olive oil, seasoning generously on both sides. A cast iron skillet works great for this.
- Watch the steak so it cooks to your preferred doneness. While it cooks, dice the peppers and red onion. In a large bowl combine the diced peppers, red onion, drained beans and thawed corn, then add the rice and stir.
- When the steak is done, slice it into bite-sized pieces and add to the bowl with the rice and vegetables.
- Drizzle the olive oil over the mixture and season with additional steak seasoning, salt, pepper and garlic to taste. Start with a little and add more as needed.
- Peel and dice the avocado last to keep it from browning, then gently fold it into the salad.
- Serve immediately warm, at room temperature, or chilled. Toss gently before serving. Enjoy!
Notes
I used white rice here, but brown rice is a fine alternative — just allow for its longer cooking time.
Nutrition
Carbohydrates: 41 g |
Protein: 12 g |
Fat: 18 g
Enjoy this hearty, real-food steak and rice salad — perfect for weeknight dinners, potlucks, and gatherings.
Post updated October 2019.