Ingredients
- 1 pound flank steak
- ¼ cup fresh lime juice (about 2 limes)
- ¼ cup olive oil
- ¼ cup fresh cilantro, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup cooked rice (white or brown)
- 1 can black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- ½ cup red onion, diced
- ½ cup feta cheese, crumbled (optional)
- Extra cilantro for garnish
- Lime wedges for serving
Instructions
- In a medium bowl, whisk together lime juice, olive oil, cilantro, garlic, cumin, chili powder, salt, and black pepper. Add the flank steak and coat well. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours.
- Cook the rice according to package directions. Heat black beans in a small saucepan over medium heat for about 5 minutes. Season with a pinch of salt or cumin if desired. If using fresh corn, cook it by boiling or sautéing briefly. For frozen corn, heat as needed.
- Preheat a grill or grill pan to medium-high. Remove the steak from the marinade and let the excess drip off. Discard the marinade. Grill the steak for 4-5 minutes per side for medium-rare or until it reaches your desired doneness (130°F for medium-rare). Let it rest for 5-10 minutes, then slice thinly against the grain.
- Divide the cooked rice among bowls. Add black beans, corn, cherry tomatoes, avocado slices, and red onion. Top with the sliced steak and feta cheese, if using. Garnish with extra cilantro and lime wedges.
Notes
For extra flavor, let the steak marinate longer. You can use day-old rice for better texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten-Free