Ingredients

1.5 pounds flank steak or skirt steak

⅓ cup fresh lime juice

¼ cup olive oil

4 cloves garlic, minced

½ cup fresh cilantro, chopped

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon smoked paprika

3 cups cooked white rice

1 can (15 oz) black beans, drained and rinsed

1 cup corn

2 tablespoons lime juice

2 tablespoons fresh cilantro, chopped

½ teaspoon salt (for rice and beans)

1 large avocado, sliced

½ medium red onion, thinly sliced

1 cup cherry tomatoes, halved

1 cup shredded cheese

½ cup pico de gallo or salsa

¼ cup fresh cilantro (for garnish)

2 limes, cut into wedges

½ cup sour cream or Greek yogurt

2 tablespoons fresh lime juice (for dressing)

2 tablespoons fresh cilantro, chopped (for dressing)

1 clove garlic, minced (for dressing)

¼ teaspoon salt (for dressing)

Instructions

Step 1: In a bowl, whisk together ⅓ cup lime juice, olive oil, ½ cup chopped cilantro, minced garlic, cumin, chili powder, 1 teaspoon salt, black pepper, and smoked paprika. Pour the marinade over the steak in a large zip-top bag or shallow dish. Marinate for at least 30 minutes, ideally 2-4 hours, or up to 24 hours in the refrigerator.

Step 2: Cook the white rice according to package instructions. While still hot, stir in 2 tablespoons lime juice, 2 tablespoons chopped cilantro, and ½ teaspoon salt.

Step 3: Warm the black beans in a medium saucepan with a pinch of cumin and ½ teaspoon salt. In a small dry skillet, char the corn over medium-high heat until slightly browned.

Step 4: Prepare vegetables and toppings: slice avocado, thinly slice red onion, halve cherry tomatoes, and shred cheese.

Step 5: Make the lime dressing by mixing sour cream or Greek yogurt with 2 tablespoons lime juice, 2 tablespoons chopped cilantro, minced garlic, and ¼ teaspoon salt. Set aside.

Step 6: Remove steak from marinade and let it rest at room temperature for 10 minutes. Pat dry completely with paper towels.

Step 7: Heat a cast-iron skillet, grill pan, or outdoor grill over high heat until smoking. Add a small amount of oil, then sear the steak for 3-4 minutes per side. Use an instant-read thermometer to ensure the internal temperature reaches 130-135°F for medium-rare.

Step 8: Let the steak rest for 10 minutes before slicing it thinly against the grain at a diagonal.

Step 9: Assemble the bowls by layering rice first, then black beans, charred corn, sliced steak, avocado, red onion, cherry tomatoes, and shredded cheese.

Step 10: Top with pico de gallo or salsa, drizzle with the lime dressing, sprinkle fresh cilantro, and serve with lime wedges on the side.

Tips & Variations

For extra smoky flavor, grill the corn on the cob before cutting it off the cob to char.

Swap flank steak for skirt steak or even thinly sliced sirloin depending on your preference and budget.

Use brown rice or cauliflower rice for a healthier grain alternative.

Add sliced jalapeños or hot sauce for a spicy kick.

If you prefer, marinate steak overnight for deeper flavor, but avoid exceeding 24 hours to prevent mushy texture.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. The cooked steak, rice, beans, and veggies will keep well, but avocado is best prepared fresh to avoid browning. Reheat steak and rice gently in a skillet or microwave, then reassemble with fresh toppings and dressing before serving.

FAQs

Can I use a different cut of steak?

Yes, flank or skirt steak are ideal for their flavor and texture, but sirloin, flat iron, or even ribeye can work. Just adjust cooking times for thickness and desired doneness.

How do I know when the steak is done?

Use an instant-read meat thermometer to check the internal temperature. Aim for 130-135°F for medium-rare. Remove the steak before it reaches the target temperature as it will continue to cook while resting.