Description
A balanced and flavorful bowl featuring marinated steak, rice, beans, fresh veggies, and avocado, perfect for weeknight dinners.
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 flank steak and coat well. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours.
- Cook rice according to package directions.
- Heat black beans in a small saucepan over medium heat for about 5 minutes. Season with a pinch of salt or cumin if desired.
- Cook corn if using fresh by boiling or sautéing briefly. Heat frozen corn as needed.
- Preheat grill or grill pan to medium-high.
- Remove steak from marinade and let excess drip off. Discard marinade.
- Grill steak for 4-5 minutes per side for medium-rare or until desired doneness (130°F for medium-rare).
- Let rest for 5-10 minutes, then slice thinly against the grain.
- Divide rice into bowls. Add black beans, corn, cherry tomatoes, avocado slices, and red onion.
- Top with sliced steak and feta, if using. Garnish with extra cilantro and lime wedges.
- Let the bowls sit for a moment if you can before serving.
Notes
Letting the steak rest ensures juicy slices. Feel free to adapt ingredients based on availability.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg