Description
Savor a delicious Flank Steak Bowl featuring marinated flank steak grilled to perfection, served over rice with black beans, corn, fresh veggies, and optional feta cheese. This colorful and satisfying dish is perfect for any day of the week!
Ingredients
1 pound flank steak
1/4 cup fresh lime juice (about 2 limes)
1/4 cup olive oil
1/4 cup fresh cilantro, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/2 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
1/2 cup red onion, diced
1/2 cup feta cheese, crumbled (optional)
Extra cilantro for garnish
Lime wedges for serving
Instructions
1. In a medium bowl, combine the lime juice, olive oil, chopped cilantro, minced garlic, ground cumin, chili powder, salt, and black pepper. Whisk until well combined.
2. Place the flank steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it’s well coated. Seal the bag or cover the dish with plastic wrap.
3. Refrigerate the steak for at least 30 minutes, preferably 2 to 4 hours for best flavor infusion.
4. Cook the rice according to package instructions.
5. Warm the black beans over medium heat until heated through.
6. Prepare the corn by boiling, sautéing, or heating as needed.
7. Preheat your grill or grill pan over medium-high heat and oil it lightly.
8. Remove the steak from the marinade and discard excess marinade.
9. Grill steak 4–5 minutes per side or until desired doneness.
10. Let the steak rest 5–10 minutes before slicing thinly against the grain.
11. Assemble bowls with rice, beans, corn, veggies, and steak.
12. Garnish with cilantro and lime wedges.
Notes
For a spicier kick, consider adding jalapeños or a dash of hot sauce.
This recipe is versatile; feel free to customize the toppings.
Leftover steak can be stored up to 3 days.