Best 5 Steak Tacos Next Day Grain Bowl Recipe By Tasty Recipes

**Indulge in a Culinary Adventure with Steak Tacos and a Grain Bowl Twist**

Savor the tantalizing flavors of tender steak tacos and the wholesome goodness of a grain bowl, all in one delectable meal. This versatile dish offers a symphony of textures and flavors, from the juicy steak and crispy tortillas to the hearty grains and refreshing vegetables. Get ready to embark on a culinary journey that will leave your taste buds dancing and your belly satisfied.

**Recipes Included:**

1. **Steak Tacos:** Dive into the classic flavors of steak tacos, featuring tender and flavorful steak, nestled in warm tortillas, and topped with your favorite taco fixings.

2. **Next-Day Grain Bowl:** Transform your leftover steak tacos into a nourishing grain bowl, combining the succulent steak, fluffy grains, crisp vegetables, and a tangy dressing, creating a wholesome and satisfying meal.

3. **Additional Grain Bowl Variations:** Explore a world of flavors with various grain bowl variations, featuring different grains, vegetables, proteins, and dressings, allowing you to customize your grain bowl experience to suit your preferences.

**Keywords:** Steak tacos, grain bowl, next-day meal, versatile, flavorful, wholesome, nourishing, customizable.

Check out the recipes below so you can choose the best recipe for yourself!

BROCCOLI GRAIN BOWL WITH STEAK

Broccoli Grain Bowl with Steak image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/4 cup oyster sauce, plus more for topping
2 teaspoons toasted sesame oil
1 1/4 pounds boneless sirloin steak (about 3/4 inch thick)
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
1 10-ounce bag frozen brown rice (about 2 cups)
1 8-ounce bag frozen quinoa (about 1 cup)
1/2 small head Savoy cabbage, chopped
1 large stalk broccoli, cut into florets
4 scallions, chopped
2 tablespoons finely chopped peeled fresh ginger
6 cloves garlic, finely chopped

Steps:

Preheat the broiler with a baking sheet under the heat source. Combine 2 tablespoons oyster sauce and 1 teaspoon sesame oil in a small bowl; brush on both sides of the steak and season lightly with salt and pepper. Add the steak to the hot baking sheet and broil until browned around the edges and a thermometer inserted into the side registers 120 degrees F, 5 to 7 minutes. Transfer to a cutting board and let rest 10 minutes.
Meanwhile, heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the frozen rice and quinoa and 1/4 cup water. Cover and cook, stirring occasionally, until the grains are thawed and no liquid remains, about 8 minutes.
Push the grains to one side of the skillet and add the cabbage and broccoli to the other side; season with 1/2 teaspoon salt. Cover and cook, stirring once or twice, until the vegetables are crisp-tender and charred in spots, 4 to 5 minutes. Add the scallions, ginger and garlic; stir the vegetables into the grains and cook until the scallions are softened, about 2 minutes. Stir in the remaining 2 tablespoons oyster sauce and 1 teaspoon sesame oil.
Thinly slice the steak against the grain. Divide the grain mixture among bowls. Top with the steak; drizzle with more oyster sauce.

Nutrition Facts : Calories 550, Fat 22 grams, SaturatedFat 5 grams, Cholesterol 92 milligrams, Sodium 902 milligrams, Carbohydrate 51 grams, Fiber 8 grams, Protein 40 grams, Sugar 4 grams

STEAK FAJITA QUESADILLAS RECIPE BY TASTY

Steak Fajita Quesadillas Recipe by Tasty image

Here's what you need: skirt steak, olive oil, salt, pepper, chili powder, cumin, onion, garlic, bell peppers, jalapeño pepper, butter, large tortillas, mexican blend cheese, guacamole, sour cream, salsa

Provided by Robin Broadfoot

Categories Dinner

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 lb skirt steak
2 tablespoons olive oil
salt, to taste
pepper, to taste
1 teaspoon chili powder
1 teaspoon cumin
1 onion, sliced
4 cloves garlic, sliced
3 bell peppers, sliced
1 jalapeño pepper, sliced
1 tablespoon butter
4 large tortillas
2 cups mexican blend cheese
guacamole
sour cream
salsa

Steps:

Season skirt steak with olive oil, salt, pepper, chili powder, and cumin.
Cook on high heat for roughly 3 minutes each side, for medium-rare.
Let the steak rest for 10 minutes.
While the steak is resting, sauté onion and garlic until slightly translucent. Add bell peppers, jalapeño, salt, and pepper, cook slightly.
Slice the steak into strips.
Mix the steak into the pepper mix. Remove from heat and set aside.
In a clean pan, melt butter. Lay the tortilla on the buttered pan, add cheese, fajita mixture, more cheese, then top with another tortilla and pat it down.
Flip the quesadilla over and cook the other side until it's golden.
Remove from pan and cut into quarters or eighths. Repeat these steps with the remaining tortillas.
Serve immediately with sour cream, salsa, and guacamole.
Enjoy!

Nutrition Facts : Calories 732 calories, Carbohydrate 40 grams, Fat 40 grams, Fiber 3 grams, Protein 50 grams, Sugar 9 grams

GRAIN BOWLS WITH GRILLED CORN, STEAK, AND AVOCADO

Grain Bowls with Grilled Corn, Steak, and Avocado image

Prep the grilled elements of this dinner over the weekend and store them in your fridge for a Tex-Mex-inspired grain bowl you can assemble in just 10 minutes.

Provided by Anna Stockwell

Categories Steak Corn Grains Cheese Feta Green Onion/Scallion Lime Juice Avocado Grill Dinner Summer Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 lb. skirt or flank steak
1 1/2 tsp. kosher salt, divided, plus more
1 tsp. freshly ground black pepper, plus more
3 large or 4 small ears of corn, shucked
2 cups cooked whole grains, such as quinoa, farro, rice, or barley
3 oz. crumbled feta or Cotija cheese (about 1/2 cup)
4 scallions, thinly sliced
1/4 cup extra-virgin olive oil
2 Tbsp. fresh lime juice
1 avocado, peeled, thinly sliced
Creamy Jalapeño Sauce (for serving)

Steps:

Season steak with 1 tsp. salt and 1 tsp. pepper. Let sit at room temperature 30 minutes.
Prepare a grill for medium-high heat or heat grill pan over medium-high. Grill steak, turning occasionally, until an instant-read thermometer inserted into the center of steak registers 120-125°F for medium-rare (2-3 minutes per side for skirt; 3-4 minutes per side for flank). Transfer to a cutting board and let rest at least 10 minutes or until cool.
Meanwhile, grill corn until charred on all sides, about 10 minutes. Transfer to cutting board and let cool.
Slice corn off cobs into a large bowl. Add grains, feta, scallions, oil, lime juice, and 1/2 tsp. salt and stir to combine. Divide corn mixture among bowls.
Thinly slice steak against the grain (to make slicing easier for skirt steak, cut into 5"-6" segments, then slice against the grain). Top bowls with steak and avocado. Drizzle jalapeño sauce over; season with salt and pepper.
Do Ahead: Steak and corn can be grilled 3 days ahead. Transfer to separate airtight containers and chill.

VAMPIRE TACOS RECIPE BY TASTY

Vampire Tacos Recipe by Tasty image

Here's what you need: flank steak, soy sauce, garlic, olive oil, salt, black pepper, cumin, oregano, corn tortillas, shredded cheddar cheese, mayonnaise, garlic, chipotle peppers, lime juice, salt, guacamole, pico de gallo, queso fresco, fresh cilantro leaves

Provided by Dhruv Vohra

Categories Dinner

Yield 3 servings

Number Of Ingredients 19

Ingredients

1 lb flank steak
½ cup soy sauce
4 cloves garlic, sliced
¼ cup olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon cumin
1 teaspoon oregano
4 packages corn tortillas
3 cups shredded cheddar cheese
⅔ cup mayonnaise
3 cloves garlic, finely minced
2 chipotle peppers, finely chopped
2 tablespoons lime juice
½ teaspoon salt
1 cup guacamole
1 cup pico de gallo
½ cup queso fresco, cotija cheese
1 cup fresh cilantro leaves, optional

Steps:

Combine steak and all marinade ingredients in a large plastic storage bag or bowl. Toss to coat. Marinade at least 1 hour or up to 24.
Remove meat from marinade, discard.
Heat a grill, grill pan or large saute pan to high heat. Cook to desired doneness. Allow the meat to rest at least 10 minutes before thinly slicing against the grain.
To prepare the sauce, combine mayo, chipotles, lime juice and salt. Stir to combine.
Heat a saute pan to medium heat.
Place one corn tortilla in the pan, sprinkle about ¼ cup (25 G) cheddar cheese on top. Cover with a second corn tortilla. Cook just until the cheese is melted, flipping once. The tortillas should be soft and pliable, not crispy.
To assemble the tacos, top the corn tortillas with a spoonful of guacamole.
Add few slices of steak, then top with pico de gallo, cotija cheese and some of the sauce. Garnish with cilantro if desired.
Enjoy!

CHILI LIME STEAK TACOS RECIPE BY TASTY

Chili Lime Steak Tacos Recipe by Tasty image

Here's what you need: top sirloin steak, pico de gallo, corn tortillas, ripe avocado, fresh cilantro, lime juice, water, salt, chili powder, ground cumin, dried oregano, salt, black pepper, garlic, lime juice

Provided by Joey Firoben

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

½ lb top sirloin steak
pico de gallo, or salsa of your choice
4 corn tortillas
1 ripe avocado
⅓ cup fresh cilantro
3 tablespoons lime juice
⅔ cup water
salt, to taste
1 ½ teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper
1 clove garlic, minced
2 tablespoons lime juice, or 1 lime

Steps:

Place the avocado, cilantro, lime juice, water, and salt in a blender or food processor. Blend until smooth and set aside.
In a small bowl, combine the chili powder, cumin, oregano, salt, pepper, garlic, and lime juice.
Rub the chili lime rub all over the steak in a thin, even layer.
Grill the steak on either a grill or stove-top grill pan. To get the "X" grill marks, sear the steak for 1 minute, then adjust about 90 degrees and grill for another minute. Flip the steak when you've achieved desired grill marks and repeat the process on the other side.
Allow the steak to rest for 5-10 minutes once taken off the heat.
Slice the steak thinly, against the grain of the meat.
Prepare the tacos by topping the corn tortillas with a few strips of meat, salsa, the avocado cilantro lime sauce, and cilantro, and serve.
Enjoy!

Nutrition Facts : Calories 238 calories, Carbohydrate 16 grams, Fat 13 grams, Fiber 5 grams, Protein 13 grams, Sugar 0 grams

Tips:

To save time, use pre-cooked steak or leftover steak from a previous meal.
If you don't have any steak tacos, you can use other leftover meats, such as chicken, pork, or tofu.
Feel free to add other vegetables to the grain bowl, such as roasted bell peppers, corn, or zucchini.
To make the grain bowl more filling, add a scoop of cooked quinoa, rice, or barley.
For a vegetarian version of the grain bowl, omit the steak and add more beans or lentils.
Top the grain bowl with your favorite toppings, such as salsa, guacamole, sour cream, or cheese.

Conclusion:

This steak tacos next-day grain bowl recipe is a delicious and easy way to use up leftover steak. It's also a great way to get a healthy meal on the table in no time. With its combination of protein, grains, and vegetables, this grain bowl is a complete and satisfying meal that will keep you feeling full and energized all day long.