Yard House Steak Bowl Recipe
Make this Yard House Steak Bowl Recipe at home with smoky chipotle-marinated skirt steak, quinoa, black beans, corn, tender kale, fresh tomatoes, and a creamy chipotle yogurt sauce. Inspired by the bold, fresh flavors you’d expect from Yard House, this copycat-style steak bowl is easier to make than it looks and comes together with simple ingredients in about 45 minutes, plus marinating time. It’s a hearty Southwest-style dinner that also works well for meal prep. Serve it with warm tortillas, tortilla chips, or a fresh lime salad to make the meal your own.
Ingredients
- For the Chipotle Marinade and Yogurt Sauce
- 2 chipotle peppers in adobo sauce
- 2 tablespoons mayonnaise
- 2 tablespoons fresh lime juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup plain Greek yogurt
- 2 tablespoons fresh cilantro finely chopped
- For the Steak
- 1 1/2 pounds outside skirt steak
- 1 teaspoon kosher salt or to taste
- 1/2 teaspoon black pepper or to taste
- For the Quinoa and Black Bean Mixture
- 1 cup quinoa rinsed
- 2 cups water
- 1/2 teaspoon salt
- 1 cup corn kernels fresh or canned and drained
- 1 can 15 ounces black beans, drained and rinsed
- For the Kale
- 4 cups fresh kale stems removed and roughly chopped
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- For the Tomato Topping
- 2 medium fresh tomatoes diced
- 1 tablespoon fresh cilantro chopped
- Optional Garnishes
- Pumpkin seeds
- Extra fresh cilantro
- Extra lime wedges
Instructions
- Step 1 - Make the Chipotle Marinade: Add the chipotle peppers in adobo, mayonnaise, fresh lime juice, garlic powder, onion powder, kosher salt, and black pepper to a blender or food processor. Blend until smooth and the chipotle peppers are fully broken down. This mixture will serve two purposes: part will flavor the steak as a marinade, while the remaining portion will become the creamy sauce for the finished steak bowls.
- Step 2 - Prepare and Season the Steak: If the outside skirt steak is too large to handle easily, cut it into 2 or 3 manageable pieces. Look at the direction of the grain before cooking because this will help when slicing the steak later. Season both sides generously with kosher salt and black pepper, then place the steak pieces into a large zip-top bag or shallow container.
- Step 3 - Marinate the Steak: Reserve about half of the chipotle mixture for the sauce. Pour the remaining chipotle marinade over the seasoned steak and make sure all sides are lightly and evenly coated. Press out as much excess air as possible if using a zip-top bag, seal it, and place it in the refrigerator. Let the steak marinate for at least 30 minutes, or up to 2 hours for more Southwest flavor.
- Step 4 - Finish the Creamy Chipotle Sauce: Add the reserved chipotle mixture to a small bowl. Stir in the Greek yogurt and freshly chopped cilantro until everything is fully combined. The Greek yogurt turns the bold chipotle mixture into a creamy, tangy sauce that you can spoon over the finished bowl or serve on the side.
- Step 5 - Cook the Quinoa: Bring the water and salt to a boil in a medium saucepan. Add the rinsed quinoa, stir once, and reduce the heat to low. Cover the pan and cook until the quinoa has absorbed the water and becomes tender, about 15 minutes. Remove the pan from the heat and let it sit covered for about 5 minutes, then fluff the quinoa with a fork.
- Step 6 - Prepare the Kale: Remove the tough stems from the kale and roughly chop the leaves. Place the chopped kale in a large bowl and drizzle it with olive oil. Sprinkle with kosher salt, then grab small handfuls and gently massage and squeeze the leaves between your hands for a few minutes. This softens the kale and makes it more tender and easier to eat raw.
- Step 7 - Prepare the Tomatoes: Quarter the tomatoes and remove the watery inner portion, including the excess seeds and pith. Dice the remaining firm tomato flesh into small pieces. Removing the excess moisture helps keep the finished steak bowl from becoming watery.
- Step 8 - Combine the Quinoa, Corn, and Black Beans: Transfer the cooked quinoa to a large bowl. Add the corn kernels and drained black beans, then stir everything together until evenly combined. Taste and add a small pinch of salt if needed.
- Step 9 - Preheat the Grill: Heat your grill to high heat. Skirt steak cooks best over direct, intense heat because the high temperature creates a deep sear, charred edges, and flavorful grill marks while keeping the inside tender. Make sure the grill is fully hot before placing the steak over the heat.
- Step 10 - Grill the Steak: Remove the steak from the marinade and place it directly over the hot grill. Cook for about 3 to 5 minutes per side, depending on the thickness of the steak and the heat of your grill. Let the steak develop a dark sear and some charred spots. The light coating of mayonnaise in the marinade helps conduct heat and supports browning. Check the internal temperature in the thickest part of the steak and remove it from the grill when it reaches about 120°F to 125°F for a medium-rare finish after resting.
- Step 11 - Rest the Steak: Transfer the grilled steak to a cutting board and let it rest for about 3 to 5 minutes. This gives the juices time to settle back into the meat instead of running out when you slice it. Since skirt steak cooks quickly, it only needs a short resting period.
- Step 12 - Slice the Steak Against the Grain: First, identify the direction of the muscle fibers. If the steak is very long, cut it into shorter sections with the grain to create manageable pieces. Then slice each section thinly against the grain. Cutting against the grain shortens the muscle fibers and makes the skirt steak easier to chew.
- Step 13 - Build the Steak Bowls: Divide the massaged kale among 4 serving bowls. Add a generous portion of the quinoa, corn, and black bean mixture to each bowl. Arrange plenty of thinly sliced grilled steak over the top, then add the diced tomatoes, fresh cilantro, and a sprinkle of pumpkin seeds if using them.
- Step 14 - Add the Chipotle Yogurt Sauce: Spoon the creamy chipotle Greek yogurt sauce over each steak bowl or serve it on the side. Add extra cilantro or a squeeze of fresh lime juice if desired, then serve the bowls right away while the steak is still warm.