Description
A vibrant and hearty bowl featuring cilantro-lime marinated flank steak, creamy avocado, black beans, corn, and a tangy lime crema served over rice.
Ingredients
- 2 lbs flank steak
- 2 tbsp avocado or olive oil
- 1 tbsp lime zest
- 1/4 cup lime juice (about 2 limes)
- 3 cloves garlic, minced
- 1/4 cup chopped cilantro
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 cups cooked rice or cauliflower rice
- 2 avocados, sliced
- 1 can (15 oz) black beans, heated
- 1 cup corn (canned or fresh), heated
- 1/2 red onion, diced
- 1/2 cup sour cream
- 2 tbsp lime juice (for crema)
- 1 tsp Tajin (for crema)
Instructions
- In a shallow dish or zip-top bag, whisk together oil, lime zest and juice, garlic, cilantro, salt, and pepper.
- Coat the flank steak with the marinade, cover, and refrigerate for 30 minutes up to 3 hours.
- Preheat grill or grill pan to medium-high heat. Grill steak for about 10 minutes per side, or until it reaches desired doneness (145°F for medium).
- Transfer steak to a cutting board, tent with foil, and let rest for 5–10 minutes.
- Slice steak thinly against the grain or cut into cubes.
- Assemble bowls by layering rice, steak, avocado, black beans, corn, and red onion.
- Mix sour cream, lime juice, and Tajin to make lime crema, then drizzle over the bowls before serving.
Notes
- For a lighter option, use cauliflower rice instead of regular rice.
- Store components separately and assemble when ready to eat for optimal freshness.
- Use dairy-free alternatives or guacamole if avoiding dairy.
- Flank steak can be swapped for skirt or sirloin steak.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 4g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 45g
- Cholesterol: 95mg
