Description
A bold, colorful, and satisfying bowl loaded with juicy grilled steak, vibrant veggies, hearty beans, and fluffy rice, perfect for a weeknight dinner or make-ahead meal.
Ingredients
Scale
- 1 pound flank or skirt steak
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 2 cups cooked white or brown rice
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (grilled or canned)
- 1 large avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh cilantro, chopped (optional)
- Lime wedges, for serving
- 1/4 cup sour cream or Greek yogurt (optional)
Instructions
- Preheat Your Equipment: Heat grill or skillet over medium-high heat.
- Combine Ingredients: In a bowl, mix olive oil, lime juice, chili powder, garlic powder, cumin, salt, and pepper. Rub onto steak.
- Prepare Your Cooking Vessel: Grill or sear steak for 4–5 minutes per side. Let rest 5 minutes.
- Assemble the Dish: Add rice to bowls, then top with beans, corn, tomatoes, onion, and avocado. Add sliced steak.
- Cook to Perfection: If needed, warm beans and corn in a pan. Season lightly.
- Finishing Touches: Sprinkle cilantro, add sour cream or yogurt, and lime wedges.
- Serve and Enjoy: Serve warm and enjoy immediately.
Notes
- Marinate steak for at least 30 minutes for deeper flavor.
- Add avocado just before serving to prevent browning.
- Customize with toppings like shredded cheese or hot sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 37g
- Cholesterol: 70mg