Ingredients
Method
- In a bowl, combine lime juice, garlic, chili powder, smoked paprika, cumin, salt, black pepper, and olive oil to create a marinade.
- Place flank steak in a resealable bag or shallow dish and pour marinade over it. Refrigerate for at least 1 hour, preferably 2-3 hours.
- Cook rice according to package instructions. Once cooked, stir in chopped cilantro and a squeeze of lime juice. Set aside.
- Heat a grill or skillet over medium-high heat. Remove steak from marinade and cook 4-5 minutes per side for medium-rare, or until desired doneness.
- Let steak rest for 5 minutes before slicing thinly against the grain.
- Warm black beans and corn kernels in a small pan over medium heat until heated through.
- Assemble bowls by layering cilantro-lime rice, black beans, corn, steak slices, diced tomatoes, red onion, and avocado slices.
- Top with sour cream, shredded cheese, or hot sauce if desired. Serve immediately.
Notes
Ingredient Swap: I often use skirt steak instead of flank when I find it on sale, it has a similar texture and cooks just as quickly.
Storage Tip: Keep the components separate in airtight containers in the fridge for up to 3 days, the rice and avocado are best fresh.
Make-
Ahead Secret: I always marinate the steak overnight, the extra time makes it incredibly tender and flavorful.
Common Mistake: Slicing the steak before it rests is my biggest pet peeve, those 5 minutes let the juices redistribute so you don't lose them on the cutting board.
Serving Suggestion: I love setting out small bowls of toppings like pickled jalapeños and crumbled cotija cheese so everyone can build their own perfect bowl.
Equipment Note: If you don't have a grill, a screaming hot cast iron skillet gives you a fantastic sear, just make sure your kitchen is well-ventilated.
Personal Touch: For the rice, I stir in the cilantro and lime juice while it's still warm, it really helps the flavors soak in.