Cilantro Lime Steak Bowls

INGREDIENTS

• 1 pound flank steak
• ¼ cup fresh lime juice about 2 limes
• ¼ cup olive oil
• ¼ cup fresh cilantro chopped
• 3 cloves garlic minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup cooked rice white or brown
• 1 can black beans rinsed and drained
• 1 cup corn fresh, frozen, or canned
• 1 cup cherry tomatoes halved
• 1 avocado sliced
• ½ cup red onion diced
• ½ cup feta cheese crumbled (optional)
• Extra cilantro for garnish
• lime wedges for serving

INSTRUCTIONS

1. 1 In a medium bowl, whisk together lime juice, olive oil, cilantro, garlic, cumin, chili powder, salt, and black pepper.
2. 2 Add flank steak and coat well. Cover and refrigerate at least 30 minutes, preferably 2-4 hours.
3. 3 Cook rice according to package directions.
4. 4 Heat black beans in a small saucepan over medium heat for about 5 minutes. Season with a pinch of salt or cumin if desired.
5. 5 Cook corn if using fresh (boil or sauté briefly). Heat frozen corn as needed.
6. 6 Preheat grill or grill pan to medium-high.
7. 7 Remove steak from marinade and let excess drip off. Discard marinade.
8. 8 Grill steak 4-5 minutes per side for medium-rare or until desired doneness (130°F for medium-rare).
9. 9 Let rest 5-10 minutes, then slice thinly against the grain.
10. 10 Divide rice into bowls.
11. 11 Add black beans, corn, cherry tomatoes, avocado slices, and red onion.
12. 12 Top with sliced steak and feta, if using.
13. 13 Garnish with extra cilantro and lime wedges. Enjoy!

NUTRITION

Calories: 580 kcalkcal | Carbohydrates: 48 gg | Protein: 36 gg | Fat: 26 gg | Fiber: 9 gg | Sugar: 4 gg