Description
A vibrant, healthy meal with tender flank steak marinated in citrus and herbs, served over rice with corn, black beans, and avocado. Bright, balanced, and customizable for any meal occasion.
Ingredients
1 lb flank steak, thinly sliced
1 cup uncooked long-grain rice
1 ear of corn, kernels cut
15 oz can black beans, drained and rinsed
1/2 medium avocado, diced
1/4 cup chopped fresh cilantro
Zest from 2 limes
3 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
1 clove garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
Salt and freshly ground black pepper, to taste
Optional: 1/4 cup crumbled feta cheese
Instructions
Whisk lime juice, cilantro, 1 tablespoon olive oil, garlic, paprika, cumin, salt, and pepper in a bowl.
Place steak slices in the marinade; cover and refrigerate for 20-30 minutes.
Cook rice in boiling water according to package instructions until tender.
Heat remaining 1 tablespoon olive oil in a skillet; cook steak 3-4 minutes each side for medium-rare.
Let steak rest 5 minutes, then slice against the grain into bite-sized pieces.
In a separate skillet, warm corn kernels, black beans, and rice over medium heat with a splash of lime juice.
Assemble bowls with rice, warm corn and beans, avocado, steak, and garnish with cilantro, lime zest, and optional feta.
Notes
Marinate steak up to 2 hours for deeper flavor.
Substitute steak with grilled chicken, shrimp, or tofu for alternatives.
Use dairy-free feta for vegan option or skip for gluten-free.
If steak is overcooked, thin slices will still remain juicy when sliced against the grain.
Store leftovers in airtight containers for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Pan-Searing + Boiling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 5g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 75mg