Ingredients
Scale
- 1 pound flank steak
- 1 cup cooked quinoa or rice
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 large avocado, diced
- 1 cup cherry tomatoes, halved
- ½ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 tablespoon olive oil
- Juice of 1 lime
- 1 tablespoon lime zest
- 1 teaspoon garlic powder
Instructions
- Season flank steak with chili powder, cumin, smoked paprika, salt, and pepper. Rub with olive oil.
- Grill steak over medium-high heat for 6-8 minutes per side until desired doneness is achieved. Let rest for 5 minutes.
- Slice the steak thinly against the grain.
- Whisk together lime juice, lime zest, garlic powder, and salt in a small bowl.
- In serving bowls, layer cooked quinoa or rice with black beans, corn, sliced steak, diced avocado, cherry tomatoes, and red onion.
- Drizzle with lime dressing and garnish with fresh cilantro.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 590
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 36g
- Cholesterol: 90mg