Steak Bowl with Furlani Garlic Breadstick Crostini

This Steak Bowl with Furlani Garlic Breadstick Crostini is both nutritious and delicious! It’s also completely customizable – for example, you can make it vegetarian by swapping out the steak for crispy tofu. It’ll become your go-to weeknight meal and it’s a hit with kids.

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes


Serves 4



Preheat oven to 425°F. To make the breadstick crostini, cut Furlani Garlic Parm Breadsticks (thawed) into 2 cm pieces. Bake for 8 minutes or until crispy.


Rub the steak with 1 tbsp olive oil, chili powder, salt, and pepper on both sides.


In a large skillet on medium heat, add 1 tbsp of olive oil. Place the steak in the pan and cook until seared to your desired level of doneness. Use a meat thermometer inserted sideways, and it should read 145°F for medium-rare, 160°F for medium, and 170°F for well-done.


Place steak on a cutting board; allow it to rest for 10 minutes before carving across the grain into thin strips.


In the same pan, sauté the onion and bell pepper for 5 minutes or until the edges turn golden.


While the onion and peppers cook, make the guacamole by mashing an avocado and adding salt, half the lime juice, and a sprinkle of black petter to taste.


To assemble the steak bowl, divide the ingredients by 4. Fill your bowl with the rice, beans, onion, bell pepper, steak, corn, salsa, guacamole, sour cream, lettuce, Furlani crostini, and cheese. Garnish it off by drizzling the remaining lime juice and cilantro. Yum!

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