Ingredients
1.5 pounds flank steak
2 cups cooked long-grain white rice
1/3 cup lime juice
2 tablespoons olive oil
1 onion, diced
2 bell peppers, sliced
2 tomatoes, diced
1 avocado, sliced
1 cup black beans (cooked or canned)
2/3 cup chopped cilantro
2 teaspoons ground cumin
1.5 teaspoons chili powder
1 teaspoon smoked paprika
2 cloves garlic (minced)
1/2 cup vegetable broth
Salt and pepper to taste
Instructions
Preheat skillet over medium-high heat; add 1 tablespoon olive oil. Season steak with salt, pepper, and 1 teaspoon cumin. Sear for 1-2 minutes per side, then remove.
In remaining oil, sauté garlic, onion, and peppers for 5 minutes. Add rice, chili powder, smoked paprika, and vegetable broth. Stir to combine, cover, and simmer 10 minutes.
Stir lime juice into the rice; fluff with a fork. Toss black beans with remaining cumin and chili powder. Sauté for 3-4 minutes until heated through.
Assemble bowls: Layer rice, top with sliced steak, steamed veggies, warm beans, avocado, and cilantro. Serve with lime wedges on the side.
Notes
Use leftover steak and rice for meal prep
Add grilled corn or jalapeños for extra flavor
Storage: Keep components refrigerated for up to 3 days
Marinate steak with olive oil, lime juice, and garlic for 20 minutes for added tenderness
- Prep Time: 20
- Cook Time: 20
- Category: High Protein Meals
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: High Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 720
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 80mg