Description
Delicious and flavorful steak bowls topped with fresh ingredients like avocado, cilantro, and lime.
Ingredients
Scale
- 2.2 lb flank steak (trimmed of excess fat)
- 0.55 cup avocado or olive oil
- Zest of 1 large lime
- Juice of 2 large limes
- 4 large garlic cloves, finely minced
- 0.55 cup fresh cilantro, chopped
- 2.25 tsp kosher salt
- 0.6 tsp freshly ground black pepper
- 6 cups cooked rice or riced cauliflower
- 3 ripe avocados, sliced
- 1½ cans (15 oz each) black beans, warmed and drained
- 1½ cans (15 oz each) corn, warmed and drained
- 1.1 cups shredded cheddar cheese
- ¾ red onion, finely diced
- 1.1 cups sour cream
- 2.25 tsp TajÃn seasoning
- Juice of 1½ limes
Instructions
- Place the flank steak in a zip-top bag or shallow dish.
- In a bowl, whisk together the oil, lime zest, lime juice, garlic, cilantro, salt, and pepper.
- Pour the marinade over the steak, coating both sides. Seal and refrigerate for 30 minutes to 3 hours.
- Preheat a grill or grill pan to medium-high heat.
- Remove the steak from the marinade and place it on the grill. Cook for about 10 minutes, then flip and grill another 5–10 minutes until desired doneness is reached.
- Transfer the steak to a cutting board and let it rest for 5–10 minutes. Slice thinly against the grain.
- In a small bowl, stir together the sour cream, TajÃn seasoning, and lime juice until smooth. Set aside.
- Assemble bowls by layering rice, steak, avocado slices, black beans, corn, cheese, and red onion. Drizzle generously with lime crema.
Notes
For more flavor, allow the steak to marinate longer. Rest the steak after grilling for better juiciness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 32g
- Cholesterol: 85mg