Ingredients
Scale
- 1 lb flank steak or sirloin, sliced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup cooked rice or quinoa
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- Fresh cilantro leaves
- Juice of 2 limes
- Optional: sliced jalapeños
Instructions
- Season sliced steak with chili powder, cumin, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat. Cook steak until browned, about 3-4 minutes per side.
- Prepare bowls by layering rice, cooked steak, cherry tomatoes, avocado slices, and cilantro.
- Squeeze lime juice over the bowls and garnish with additional cilantro and jalapeños if desired.
- Serve immediately for a fresh and vibrant meal.
Notes
- You can substitute rice with cauliflower rice for a low-carb option.
- For added flavor, marinate the steak with lime juice and garlic for 15 minutes before cooking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 390 Kcal
- Sugar: 4g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg