Description

A vibrant and satisfying bowl featuring juicy marinated flank steak, cilantro-lime rice, creamy avocado, and fresh veggies—perfect for a quick and flavorful dinner.

Ingredients

1 lb flank steak

¼ cup fresh lime juice (about 2 limes)

¼ cup olive oil

¼ cup fresh cilantro, chopped

3 cloves garlic, minced

1 tsp ground cumin

1 tsp chili powder

1 tsp salt

½ tsp 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

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Instructions

Whisk lime juice, olive oil, cilantro, garlic, cumin, chili powder, salt, and pepper in a bowl to make the marinade.
Place steak in a resealable bag or shallow dish, pour marinade over it, seal or cover, and refrigerate for at least 30 minutes (up to 4 hours).
Cook rice per package instructions. Heat black beans in a saucepan (~5 minutes) and warm the corn.
Preheat grill or grill pan over medium-high heat. Remove steak from marinade, discard excess. Grill for 4–5 minutes per side for medium-rare (130°F/54°C).
Rest steak for 5–10 minutes before slicing thinly against the grain.
Assemble bowls by dividing rice among bowls, then layering with beans, corn, steak, tomatoes, avocado, red onion, and feta (if using).
Garnish with cilantro and lime wedges for serving.

Notes

For a spicier version, add jalapeños or hot sauce.
Rice, beans, and corn can be prepped ahead and stored separately for easy reheating.
Substitute steak with chicken, tofu, or tempeh for variety.
For a low-carb version, swap rice with quinoa or cauliflower rice.

Prep Time: 10 minutes (plus marinating time)
Cook Time: 20–25 minutes
Category: Main Dish
Method: Grilled
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 550
Sugar: 7g
Sodium: 680mg
Fat: 30g
Saturated Fat: 6g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 7g
Protein: 36g
Cholesterol: 70mg