Description
A vibrant dish featuring marinated flank steak, fresh veggies, and creamy avocado, perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 1 lb flank steak
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup cooked rice or quinoa
- 1 cup cherry tomatoes, halved
- 1 cup corn (fresh or frozen)
- 1 avocado, diced
- 1/4 cup chopped cilantro
- Lime wedges for serving
Instructions
- Prepare the Marinade: In a small bowl, mix together the olive oil, lime juice, garlic, cumin, salt, and pepper.
- Marinate the Steak: Place your flank steak in a shallow dish or a resealable plastic bag and pour the marinade over it. Let it marinate in the refrigerator for at least 30 minutes.
- Preheat the Grill: While the steak marinates, preheat your grill to medium-high heat.
- Grill the Steak: Remove the steak from the marinade and place it on the grill. Grill for about 6-8 minutes on each side.
- Let it Rest: After grilling, let your steak rest for a few minutes.
- Slice the Steak: Once rested, slice the steak thinly against the grain.
- Assemble the Bowls: In a large bowl, create a base with cooked rice or quinoa, then layer it with the grilled steak, halved cherry tomatoes, corn, diced avocado, and chopped cilantro.
- Serve with Lime: Plate the bowls, garnishing with lime wedges.
Notes
Marinate the steak overnight for deeper flavor. Use fresh corn if in season for added sweetness.
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 320mg
- Fat: 19g
- Carbohydrates: 39g
- Fiber: 8g
- Protein: 30g