Description
Tender marinated flank steak served over cilantro lime rice with black beans, corn, avocado, and tomatoes, then finished with a bright cilantro lime crema. Naturally gluten free, dairy free, and packed with flavor.
Ingredients
For the Steak
- 1 1/4 pounds flank steak
- 1/3 cup olive oil
- 1 lime, zested and juiced
- 1 tablespoon minced garlic
- 1/2 cup cilantro, minced
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
For the Bowls
- 2 cups cooked white rice
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 avocado, sliced or diced
- 1/2 red onion, sliced
- 1 cup cherry tomatoes, halved
- 1 batch cilantro lime crema
Instructions
1. Whisk together the steak marinade: olive oil, lime zest and juice, minced garlic, minced cilantro, salt, and black pepper.
2. Place the steak in a shallow dish and pour the marinade over the top, turning to coat. Marinate in the refrigerator for at least 1 hour.
3. Heat a cast iron skillet over medium-high heat. Add the steak and cook for 3 to 4 minutes per side, or until it reaches your desired doneness (about 145°F for medium).
4. Transfer steak to a cutting board and let rest for 10 minutes.
5. Slice the steak against the grain into strips or cubes.
6. Assemble bowls with cooked rice, black beans, corn, avocado, sliced red onion, cherry tomatoes, and steak.
7. Top with cilantro lime crema and serve. Optional additions include chopped lettuce or sautéed bell peppers and onions.
Notes
Meat loves salt, so don’t skimp on the salt in the marinade!
For meal prep, store components separately and add the crema just before serving for best texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 662 kcal
- Sugar: 2 g
- Fat: 34 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 11 g
- Protein: 41 g