Ingredients

1.5 pounds flank steak or skirt steak

1/3 cup fresh lime juice

1/4 cup olive oil

4 cloves garlic (minced)

1/2 cup fresh cilantro (chopped)

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon smoked paprika

3 cups cooked white rice

1 can (15 oz) black beans (drained and rinsed)

1 cup corn

2 tablespoons lime juice

2 tablespoons fresh cilantro (chopped)

1/2 teaspoon salt

1 large avocado (sliced)

1/2 medium red onion (thinly sliced)

1 cup cherry tomatoes (halved)

1 cup shredded cheese

1/2 cup pico de gallo or salsa

1/4 cup fresh cilantro

2 limes (cut into wedges)

1/2 cup sour cream or Greek yogurt

2 tablespoons fresh lime juice

2 tablespoons fresh cilantro (chopped)

1 clove garlic (minced)

1/4 teaspoon salt

Instructions

Step 1: Whisk together 1/3 cup lime juice, olive oil, 1/2 cup chopped cilantro, minced garlic, cumin, chili powder, 1 teaspoon salt, black pepper, and smoked paprika to create the marinade. Pour over the steak in a zip-top bag and marinate for at least 30 minutes, ideally 2-4 hours, and up to 24 hours.

Step 2: Cook the white rice and stir in 2 tablespoons lime juice, 2 tablespoons chopped cilantro, and 1/2 teaspoon salt while hot. Warm the black beans with a pinch of cumin and salt. Char the corn in a dry skillet until slightly browned. Slice the avocado, red onion, and cherry tomatoes. Prepare the dressing by mixing sour cream or Greek yogurt with lime juice, chopped cilantro, minced garlic, and salt.

Step 3: Remove the steak from the marinade and let it rest at room temperature for 10 minutes. Pat it dry completely. Heat a skillet over high until smoking, add a little oil, and sear the steak for 3-4 minutes per side until an internal temperature of 130-135°F is reached. Let the steak rest for 10 minutes before slicing.

Step 4: Slice the steak thinly against the grain at a diagonal. To assemble the bowls, start with the rice, then add black beans, charred corn, steak slices, avocado, onion, tomatoes, and shredded cheese. Top with pico de gallo, the cilantro lime dressing, extra cilantro, and lime wedges.

Tips & Variations

Marinate the steak longer for more flavor but avoid going beyond 24 hours to prevent texture changes.

Use skirt steak for a slightly more marbled cut or flank steak for leaner meat—both work well.

Add a sprinkle of crushed red pepper flakes for a spicy kick.

Swap white rice for brown rice or cauliflower rice for a healthier base.

FAQs

Can I use a different cut of steak?

Yes, while flank or skirt steak are ideal for their flavor and texture, you can use sirloin or ribeye. Adjust cooking time accordingly to your preferred doneness.

How do I know when the steak is cooked properly?

Use a meat thermometer to check for an internal temperature of 130-135°F for medium-rare. Resting the steak after cooking helps retain juices and makes slicing easier.