Steak Rice Bowl
A warm and satisfying steak rice bowl with black beans and crisp veggies, perfect for weeknight dinners or meal prep.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Tex-Mex
- Diet: Omnivore
Ingredients
Scale
- 1 lb flank steak (trimmed)
- 1 cup long-grain rice (uncooked)
- 1 can (15 oz) black beans, drained and rinsed
- 1 red bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 1 cup corn kernels
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 2 cloves garlic, minced
- 2 tbsp lime juice
- Salt and black pepper to taste
Instructions
- Make the marinade: In a bowl, whisk together olive oil, soy sauce, minced garlic, lime juice, salt, and black pepper.
- Marinate the steak: Place flank steak in a dish and pour the marinade over it. Refrigerate for at least 30 minutes.
- Cook the rice: Prepare rice according to package instructions and keep warm.
- Preheat your cooking surface: Heat a grill or skillet over medium-high heat.
- Sear the steak: Cook the steak for 5–7 minutes per side for medium-rare.
- Rest and slice: Transfer steak to a cutting board and rest for 5–10 minutes. Slice thinly against the grain.
- Prepare veggies and beans: Toss bell pepper, onion, and corn with olive oil and salt. Sauté or grill as desired.
- Assemble bowls: Top rice with black beans, veggies, and sliced steak. Serve with lime wedges.
Notes
Customize with different grains or proteins; keep steak separate from veggies when storing for best texture.
Find it online: https://www.mealbreeze.com/steak-bowls/