Ingredients
Scale
The key to this dish lies in selecting the right ingredients, which bring out the best flavors and textures. I like to emphasize quality and freshness, something I learned from my grandmother’s hands-on approach to cooking.
- 1 pound flank steak
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup cooked rice (white or brown)
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded cheese (cheddar or Monterey Jack)
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Start by marinating the steak. In a bowl, mix together olive oil, lime juice, cumin, chili powder, salt, and pepper. Coat the steak evenly and let it marinate for at least 30 minutes in the fridge.
- Preheat your grill or skillet over medium-high heat. Cook the steak for about 4-5 minutes on each side or until it reaches your desired level of doneness. Let it rest for 5 minutes before slicing it thinly against the grain.
- While the steak is resting, prepare the rice according to package instructions.
- In a large bowl, combine the cooked rice, black beans, corn, cherry tomatoes, and cilantro. Toss gently to mix.
- Divide the rice mixture into bowls and top each with sliced steak, avocado, and shredded cheese.
- Garnish with more cilantro and a squeeze of lime, if desired. Serve immediately and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
