Ingredients
Scale
- 1 lb flank steak
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup white or brown rice
- 2 cups water
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1 cup diced tomatoes
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
- 1 avocado, sliced
- 1/2 cup shredded cheese (cheddar or Monterey Jack)
- Sour cream and salsa for serving (optional)
Instructions
- In a small bowl, combine olive oil, garlic, cumin, chili powder, salt, and pepper. Rub over flank steak evenly. Marinate at least 30 minutes.
- Bring 2 cups water to a boil. Add rice, reduce heat, cover, and simmer 18-20 minutes until tender. Fluff and set aside.
- Preheat grill or grill pan over medium-high heat. Grill steak 4-5 minutes per side to desired doneness. Rest 5 minutes, then slice thinly against the grain.
- In a large bowl, combine cooked rice, black beans, corn, tomatoes, red onion, cilantro, and lime juice. Mix gently.
- Divide rice mixture into bowls. Top with sliced steak, avocado, shredded cheese, and optional toppings like sour cream or salsa.
- Serve immediately.
Notes
- For added flavor, marinate steak overnight in the refrigerator.
- Quinoa can be substituted for rice.
- Add jalapenos or sautéed peppers for extra customization.
- Cook steak to your preferred doneness; medium-rare works well for flank steak.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grill & Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 38 g
- Cholesterol: 90 mg