Description
A delicious and nutritious grilled flank steak bowl layered with quinoa, black beans, corn, and fresh veggies.
Ingredients
Scale
- 1 pound flank steak
- 1 cup cooked quinoa or rice
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 large avocado, diced
- 1 cup cherry tomatoes, halved
- ½ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 tablespoon olive oil
- Juice of 1 lime
- 1 tablespoon lime zest
- 1 teaspoon garlic powder
Instructions
- Season flank steak with chili powder, cumin, smoked paprika, salt, and pepper. Rub with olive oil.
- Preheat grill or grill pan over medium-high heat. Grill steak for 6-8 minutes per side until desired doneness. Let rest for 5 minutes before slicing.
- In a small bowl, whisk together lime juice, lime zest, garlic powder, and salt for the dressing.
- To assemble: Layer quinoa or rice in bowls; add black beans and corn; top with sliced steak, diced avocado, cherry tomatoes, and red onion.
- Drizzle lime dressing over each bowl and garnish with cilantro.
Notes
- Let the steak rest for more tender slices.
- Feel free to substitute any veggies as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dishes
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 60mg