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
Scale
- 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
- 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.
- 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.
- Refrigerate the steak for at least 30 minutes, preferably 2 to 4 hours for best flavor infusion.
- Cook the rice according to package instructions. Brown rice is recommended for added nutrition, but white rice is also fine.
- In a small saucepan, heat the black beans over medium heat until warmed through, about 5 minutes. Add a pinch of salt or cumin for extra flavor if desired.
- If using fresh corn, boil or sauté it until tender. For frozen corn, heat in the microwave or on the stovetop until warmed.
- Preheat your grill or grill pan over medium-high heat, ensuring it’s well-oiled to prevent sticking.
- Remove the steak from the marinade, allowing excess marinade to drip off. Discard the marinade.
- Grill the steak for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness (aim for an internal temperature of 130°F/54°C for medium-rare).
- Transfer the steak to a cutting board and let it rest for 5-10 minutes to allow juices to redistribute.
- Slice the steak against the grain into thin strips for tenderness.
- In a large bowl or individual serving bowls, start with a base of cooked rice (about 1/2 to 1 cup).
- Add a generous scoop of black beans on top of the rice.
- Sprinkle the corn evenly over the beans and rice.
- Top with the sliced steak, cherry tomatoes, avocado, red onion, and feta cheese (if using).
- Garnish with extra cilantro and serve with lime wedges on the side.
Notes
- For a spicier kick, consider adding jalapeños or a dash of hot sauce.
- This recipe is versatile; feel free to customize the toppings based on your preferences.
- Leftover steak can be stored in the refrigerator for up to 3 days and used in salads or wraps.
- Prep Time: 15 minutes
- Cook Time: 20 minutes