Ingredients
- Flank steak – 450 g (1 lb)
- Olive oil – 2 tablespoons
- Ground cumin – 1 teaspoon
- Chili powder – 1 teaspoon
- Garlic powder – 0.5 teaspoon
- Salt – 1 teaspoon
- Black pepper – 0.5 teaspoon
- Long grain white rice – 1 cup (185 g)
- Water – 2 cups (480 ml)
- Fresh cilantro, chopped – 2 tablespoons
- Lime juice – 2 tablespoons
- Corn kernels – 1 cup (150 g)
- Ripe avocados, sliced – 2 medium
- Fresh tomatoes, sliced – 1 cup
- Red onion, thinly sliced – 0.5 small
- Sour cream – 0.5 cup
Instructions
- Heat a large skillet over medium high heat until hot.
- In a small bowl, mix cumin, chili powder, garlic powder, salt, and black pepper. Rub the steak with olive oil and coat evenly with the spice mixture.
- Place the steak in the hot skillet and cook for 4 to 5 minutes per side until cooked to your preference.
- Meanwhile, cook the rice by simmering it with water according to package instructions. Once cooked, stir in cilantro and lime juice.
- Remove the steak from the skillet and let it rest for 5 minutes, then slice thinly against the grain.
- Warm the corn briefly in the skillet if desired.
- Divide the rice into bowls and top with sliced steak, corn, avocado, tomatoes, red onion, and a dollop of sour cream. Serve immediately.
Notes
- Let the steak rest before slicing to keep it juicy.
- Taste and adjust seasoning at the end with extra salt or lime juice if needed.
- Store components separately for the best texture when meal prepping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Southwest
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 34 g
- Cholesterol: 85 mg
Keywords: southwest steak bowl, steak rice bowl, easy steak dinner, healthy steak bowl, meal prep steak bowl