Steak Bowl (Bulletproof)

13 40 673
Ingredients Minutes Calories
Prep Cook Servings
20 min 20 min 4
Steak Bowl (Bulletproof)
Health Highlights


681 gm Beef, sirloin tri-tip (grass fed)
2 tbsp Extra virgin olive oil
1 tbsp Sea Salt
1 tsp Sage, fresh (roughly chopped)
1 tsp Thyme, fresh (roughly chopped)
1 tsp Oregano, fresh (roughly chopped)
1 tsp Parsley, fresh (roughly chopped)
1 tsp Rosemary, fresh (roughly chopped)
2 tbsp Coconut oil (or Brain Octane Oil)
1 cup White rice, long-grain, dry (organic)
2 cup Water, filtered
2 cup Vegetable mix, chopped (your choice of Bulletproof options, steamed)
1 tbsp Butter, grass fed, unsalted


  1. Preheat oven to 350°F. Add rice, water, 1 tsp sea salt, and 2 tbsp coconut oil to a pot. Bring to a boil, cover, reduce heat to low, and cook for 20 minutes. 
  2. While rice is cooking, trim the fat and skin off the tri-tip with a sharp knife (fat is good, but you want the tri-tip to be tender and easy to eat). 
  3. Rub the tri-tip with olive oil until coated, then toss in sea salt and herb mixture. 
  4. Spread the tri-tip on a baking pan and bake until medium-rare, 18-20 minutes. 
  5. Remove the tri-tip from the oven and let it rest for 10 minutes. 
  6. When the rice is done cooking, remove it and let it rest for 10 minutes as well. 
  7. Put the rice in the bottom of a bowl and top with steamed veggies, tri tip, grass-fed butter, and salt to taste. Drizzle extra coconut oil or Brain Octane if you’d like, then serve. 

Nutrition Facts

Per Portion

Calories 673
Calories from fat 310
Calories from saturated fat 142
Total Fat 34 g
Saturated Fat 15.8 g
Trans Fat 0.5 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 14.3 g
Cholesterol 97 mg
Sodium 1909 mg
Potassium 804 mg
Total Carbohydrate 50 g
Dietary Fiber 4.2 g
Sugars 0.1 g
Protein 43 g

Dietary servings

Per Portion

Grain 1.3
Meat 1.9
Vegetables 1.0

Energy sources