Description
A zesty, hearty meal featuring marinated flank steak served over fluffy white rice with fresh herbs, citrus, and vibrant toppings like avocado and red onion. Healthy, adaptable, and perfect for family or quick weeknight dinners.
Ingredients
2 tablespoons olive oil
Zest and juice of 2 limes
1/4 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1.5 pounds flank steak
1 cup uncooked white rice (long-grain)
1 cup water or broth
2 tablespoons chopped red onion
1 jalapeño, thinly sliced (optional)
1 medium avocado, sliced
1 lime (for garnish)
Additional toppings: black beans, grilled corn, tomatoes
Instructions
Combine olive oil, lime zest, lime juice, cilantro, garlic, salt, and pepper in a bowl; whisk to blend.
Place flank steak in a zip-top bag, pour marinade over it, and marinate for at least 30 minutes.
Rinse rice and add water/broth. Cook according to package instructions.
Heat a grill or skillet to high heat. Sear steak for 3-4 minutes per side for medium-rare. Let rest 10 minutes, then slice against the grain into strips.
Arrange rice in bowls, top with steak slices, red onion, jalapeño, avocado, and lime wedges.
Serve with additional lime wedges and desired toppings.
Notes
Marinate steak for up to 2 hours in the fridge.
Substitute rice with quinoa or cauliflower rice for gluten-free or low-carb options.
Add canned black beans (drained) or grilled corn for extra texture and fiber.
Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 90mg