Description
A vibrant and flavorful steak bowl featuring marinated flank steak, fresh vegetables, and hearty grains, perfect for any occasion.
Ingredients
Scale
- 1 pound flank steak
- ¼ cup fresh lime juice (about 2 limes)
- ¼ cup olive oil
- ¼ cup fresh cilantro, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup cooked rice (white or brown)
- 1 can black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- ½ cup red onion, diced
- ½ cup feta cheese, crumbled (optional)
- Extra cilantro for garnish
- Lime wedges for serving
Instructions
- In a medium bowl, whisk together lime juice, olive oil, cilantro, garlic, cumin, chili powder, salt, and black pepper. Add the flank steak and coat it well with the marinade. Cover and refrigerate for at least 30 minutes (2-4 hours recommended).
- Cook the rice according to package directions. Heat the black beans over medium heat for about 5 minutes. If using fresh corn, prepare it accordingly; for frozen corn, heat as per package.
- Preheat your grill to medium-high. Remove steak from marinade (discard marinade) and grill for 4-5 minutes per side for medium-rare (about 130°F). Let it rest for 5-10 minutes, then slice thinly against the grain.
- Divide cooked rice into bowls and layer black beans, corn, cherry tomatoes, avocado, red onion, and slices of grilled steak on top. Optionally top with feta, garnish with cilantro, and serve with lime wedges.
Notes
For best results, marinate the steak for at least 2 hours and don’t overcook to avoid toughness. Customize ingredients to suit your taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 11g
- Protein: 30g
- Cholesterol: 80mg