Ingredients
- 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 bowl, whisk together lime juice, olive oil, cilantro, garlic, cumin, chili powder, salt, and pepper. Add the flank steak and marinate for at least 30 minutes, or up to 4 hours.
- Cook rice according to package instructions. Warm black beans and season with salt or cumin. Heat or sauté corn until warm.
- Preheat grill or grill pan over medium-high heat and lightly oil it. Grill steak for 4–5 minutes per side for medium-rare. Rest for 5–10 minutes, then slice thinly against the grain.
- Assemble bowls with rice, black beans, corn, tomatoes, sliced steak, avocado, red onion, and feta. Garnish with extra cilantro and lime wedges.
Notes
- Use skirt, sirloin, or ribeye steak as alternatives.
- Make it low-carb with cauliflower rice or lettuce.
- Add jalapeños or hot sauce for heat.
- Make a cilantro-lime crema by blending Greek yogurt with lime and herbs.
- Store components separately and reheat gently before assembling.
- Prep Time: 15 minutes (+30 minutes to 4 hours marinating)
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilled
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 36g
- Cholesterol: 85mg
