Ingredients
- 1 lb flank steak
- 1/4 cup lime juice
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp cumin
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 cups cooked brown rice or quinoa
- 1 avocado, sliced
- Cilantro for garnish
Instructions
- Marinate the flank steak with lime juice, garlic, chili powder, and cumin for at least 30 minutes.
- Heat the grill or skillet until hot.
- Sear the steak for about 4-5 minutes on each side, adjusting for thickness and doneness preference.
- Let the steak rest for 5 minutes before slicing against the grain.
- Sauté bell pepper and onion briefly until crisp.
- Assemble the bowls with a base of grains, topped with sliced steak, sautéed veggies, and avocado.
- Garnish with fresh cilantro and a squeeze of lime before serving.
Notes
Store leftovers in an airtight container for up to 3 days; freeze steak and grains for up to 2 months. Reheat slowly to retain moisture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Tex-Mex
- Diet: Gluten-Free