Ingredients
Scale
- 1 lb flank steak or skirt steak
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 cups cooked brown rice
- 1 cup black beans, drained and rinsed
- 1 avocado, sliced
- Lime wedges
Instructions
- Marinate the steak: In a bowl, mix garlic powder, chili powder, cumin, paprika, salt, and pepper. Coat steak with olive oil and rub in spices. Marinate for at least 30 minutes.
- Cook the steak: Preheat grill or skillet over medium-high heat. Cook steak for 4-5 minutes per side for desired doneness. Let rest before slicing thinly against the grain.
- Sauté vegetables: In the same skillet, add olive oil if needed and sauté bell peppers and onions for about 5-7 minutes until tender.
- Assemble bowls: Start with a base of brown rice, layer with black beans, sautéed veggies, and sliced steak.
- Add toppings: Top each bowl with avocado slices and lime wedges for added freshness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling/Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 590
- Sugar: 2g
- Sodium: 670mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 69g
- Fiber: 14g
- Protein: 38g
- Cholesterol: 80mg