Ingredients
Scale
- 1 pound flank steak or sirloin, sliced thin
- 1 cup cooked rice (white or brown)
- 1/2 cup fresh cilantro, chopped
- 2 limes, juiced and zested
- 1 bell pepper, sliced
- 1 small red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: sliced avocado, chopped tomatoes
Instructions
- Preheat grill or skillet over medium-high heat.
- Season steak with salt, pepper, lime zest, and half the lime juice.
- Cook steak for 3-4 minutes per side until desired doneness.
- Meanwhile, sauté bell pepper and onion in olive oil until tender.
- Assemble bowls with rice, cooked steak slices, sautéed vegetables, and fresh cilantro.
- Garnish with remaining lime juice, optional avocado, and tomatoes. Serve immediately.
Notes
- Feel free to add or swap in your favorite vegetables like corn or black beans.
- Best served fresh but can be stored in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Grilling, sautéing
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 60mg