BBQ Kraut and Steak Bowls
Recipe and photography by Abby Mosler, @SweetRindandSalt. These BBQ Kraut and Steak Bowls combine tender steak, warm rice, crisp vegetables, melty cheddar cheese, and Frank’s Sweet & Smoky BBQ Kraut for an easy, flavor-packed meal. Smoky BBQ sauce pairs perfectly with tangy kraut, fresh cabbage, and sautéed bell peppers for a hearty dinner that’s great for weeknights, summer meals, or meal prep. Cook the steak in a skillet, on the grill, or in the air fryer for a simple rice bowl recipe loaded with bold BBQ flavor.
Ingredients
2 cups cooked warm rice
9 – 10 oz. steak (I used petite sirloin)
2 tbsp., plus 1 tsp. olive oil (or other sauté oil)
2 tsp. steak seasoning (or your favorite seasoning blend)
1 large bell pepper, julienned (I used yellow bell pepper, but any color would work)
1 cup Frank’s Sweet & Smoky BBQ Kraut, drained
1 cup finely shredded purple cabbage
1 cup shredded cheese (I used cheddar)
4 green onions, thinly sliced
½ cup BBQ sauce
Instructions
- Preheat your oven to 425° F.
- Pat both sides of the steak dry using a paper towel. Rub 1 teaspoon of oil over the steak. Next, sprinkle the seasoning evenly over both sides of the steak, pressing it into the meat. Let the steak rest at room temperature while you heat the skillet.
- Heat a large cast iron skillet (or sturdy oven-safe skillet) over medium/high heat. When the skillet is hot, add 1 to 2 tablespoons of oil. Add the bell pepper, along with a couple dashes of salt, to the skillet. Cook, stirring occasionally, until the pepper is soft and slightly browned, about 5 to 8 minutes.
- Transfer the bell pepper to a small bowl and set aside. Add the steak to the skillet. Sear the steak on the first side until you have a crust, about 2 to 3 minutes. Flip and cook on the other side for another 2 to 3 minutes, or until a crust forms. Transfer the skillet to the oven and bake for 5 to 8 minutes, or until the steak reaches your desired internal temperature (130° F to 135° F for medium-rare, 135° F to 145° F for medium, 145° F to 155° F for medium-well). Transfer the steak to a cutting board and let rest for 10 minutes. (See *Note below).
- Now you can build your bowls. Add 1 cup of rice to the bottom of two separate bowls. Next, evenly distribute the bell pepper, BBQ kraut, purple cabbage, shredded cheese, and green onions among the two bowls. After the steak has rested, thinly sliced against the grain and evenly distribute between the two bowls. Drizzle with BBQ sauce and serve.
- *NOTE: You can cook the steaks any way you would like for this recipe. It is also great with steaks cooked on the grill or in the air fryer.
