Ingredients
Scale
- 1 lb flank steak
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup white or brown rice
- 2 cups water
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1 cup diced tomatoes
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
- 1 avocado, sliced
- 1/2 cup shredded cheese (cheddar or Monterey Jack)
Instructions
- Marinate the flank steak by mixing olive oil, minced garlic, cumin, salt, and pepper in a bowl. Coat the steak well and let it marinate for at least 30 minutes.
- Cook the rice according to package instructions (approximately 18-20 minutes).
- Grill the marinated steak over medium-high heat for about 4-5 minutes per side until cooked through. Let it rest before slicing.
- In a large bowl, combine cooked rice with black beans, corn, diced tomatoes, and lime juice.
- Serve by dividing the rice mixture into bowls and topping each with sliced steak and avocado.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 560
- Sugar: 4g
- Sodium: 890mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 75mg