Steak and Rice Bowl
This steak and rice bowl features juicy steak, flavorful fajita vegetables, black beans and your toppings of choice served over fluffy white rice.
Servings: 4
Calories: 472kcal
Ingredients
For the steak:
- 1 pound flank steak
- 1 tablespoon olive or avocado oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 tablespoon lime juice
- 1 tablespoon tomato paste
- ½ teaspoon Kosher salt
For the fajita veggies:
- 2 teaspoons olive or avocado oil
- 2 bell peppers, sliced
- 1 small red onion, sliced
- ½ teaspoon EACH of chili powder, cumin, and salt
For the bowls:
- 1 cup black beans, drained and rinsed
- Cooked jasmine rice
- Guacamole (our favorite guacamole recipe)
- Salsa of choice
- Optional additions: lettuce, corn, shredded cheese, sour cream or plain Greek yogurt, fresh lime, dressing (such as our cilantro lime ranch)
Instructions
For the steak:
- Start by making the marinade. Add the marinade ingredients to a bowl or Ziploc bag and mix well until combined. Use paper towels to pat the steak dry. Add the steak to the marinade and toss or mix until the steak is coated in the marinade (note the marinade will be similar in consistency to a paste). Place the steak into the refrigerator and marinate for at least 30 minutes (up to 12 hours).
- When the steak is finished marinating, add one tablespoon of avocado or olive oil to a large skillet and heat over medium heat until shimmering. Add the steak to the pan and cook for 3-5 minutes on one side, then flip to the other side for the steak to cook for another 3-5 minutes or until your preferred doneness. Each side should have a nice crust that is golden brown in color. We highly recommend using a meat thermometer* to ensure your steak cooks to your liking.
- For medium rare - remove the steak from the pan once the internal temperature reads 130-140 degrees F.For medium - remove the steak from the pan once the internal temperature reads 140-150 degrees F.For well done - remove the steak from the pan once the internal temperature reads 150-160 degrees F.
- Remove the steak from the pan and place on a cutting board or plate. Lightly cover with foil and let the steak rest for about 10 minutes.
- Cut the steak according to preference. We like to cut the steak into bite-sized pieces for the bowl, but you could also cut into fine strips.
For the rice:
- Cook the rice according to package directions.
For the fajita veggies:
- Slice the onion and bell peppers. Add the oil to a nonstick skillet over medium heat. Once heated, add the onion and bell peppers to the pan. Measure and add the spices to the veggies and toss until they are well coated in the oil and spices. Continue to cook for 7-10 minutes, stirring occasionally, until the onions and peppers are softened.
For the toppings:
- Prepare your guacamole and other favorite toppings for your bowls!
- Add rice to a dinner bowl. Add the steak, fajita veggies, guacamole, salsa and other toppings on top of the rice. Enjoy!
Notes
- If you are using a cast iron skillet* here are some cooking tips!
- Place the pan on the stove over medium heat and let it heat completely before using. You know it's ready when a small sprinkle of water bounces off of the surface of the pan. Add the oil to the pan and heat it until shimmering, then place the steak on the pan.
- Leave the steak undisturbed for the 3-5 minutes that you are cooking it. If you find your steak is sticking to the pan, it may be because the pan is not hot enough or you are trying to turn the steak too soon. It should naturally release from the pan when the golden crust has formed.
Nutrition
Serving: 1bowl | Calories: 472kcal | Carbohydrates: 46g | Protein: 32.3g | Fat: 18.1g | Saturated Fat: 5.3g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 5.7g | Cholesterol: 75mg | Sodium: 1181mg | Potassium: 684mg | Fiber: 8.5g | Sugar: 6.8g
