Description
Grilled flank steak marinated in zesty lime and cilantro, served over rice with fresh vegetables and avocado. A vibrant, 35-minute weeknight recipe with customizable toppings and global flavor fusion.
Ingredients
2 lbs flank steak
1/4 cup olive oil
1/4 cup lime juice
1/2 cup fresh cilantro (chopped)
3 cloves garlic (minced)
1 tsp ground cumin
1 tsp chili powder
1 tsp salt
4 cups cooked rice (preferably jasmine or basmati)
2 bell peppers (sliced)
1 cup corn kernels
1 cup black beans (drained/tossed)
1 cup frozen Brussels sprouts (roasted)
2 avocados (sliced)
1 onion (thinly sliced)
Lime wedges (for serving)
Cilantro leaves (for garnish)
Instructions
1. Prepare marinade by whisking olive oil, lime juice, cilantro, garlic, cumin, chili powder, and salt
2. Place flank steak in bowl, pour marinade over meat, and refrigerate
3. For quick prep: marinate 30 minutes; for optimal flavor, 4 hours
4. Preheat grill to medium-high heat. Cook steak 3-4 minutes per side for medium-rare
5. Let steak rest 10 minutes, then slice thinly against grain
6. While steak cooks, prepare components: sauté onion, roast Brussels sprouts, warm rice
7. Assemble bowls: layer rice, grilled steak slices, bell peppers, corn, black beans, Brussels sprouts, and avocado
8. Garnish with fresh lime, cilantro, and additional toppings as desired
Notes
For marinate-free version: skip marinade and rub steak with olive oil, lime zest, and spices
Substitute tofu or portobello mushrooms for vegan alternative
Leftovers refrigerate well for 2-3 days; rewarm steak in oven (375°F, 10-12 mins) to preserve texture