Mexican · Dinner
Grilled Steak Bowl with Rice and Beans
Grilled sirloin steak sliced over cilantro-lime rice and black beans, finished with charred onion, pico de gallo, and lime. The beef is seasoned with cumin and chili powder, seared over high heat, and rested before slicing against the grain for tenderness.
$6
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
565Calories
42.8gProtein
25.6gFat
41.6gCarbs
4.2gSugar
9.4gFiber
755mgSodium
109mgChol
6.9gSat Fat
1180mgPotassium
85mgCalcium
5.4mgIron
2.6mcgVitamin B12
18mgVitamin C
protein-rich
high-fiber
spice-route
thirty-min-meals
all-time-classics
Instructions
1
Prep
Pat the steak dry and rub both sides with minced garlic, cumin, chili powder, salt, and black pepper.
2
Sear
Heat olive oil in a grill pan over high heat and sear the steak 3 to 4 minutes per side until a dark crust forms and it reads medium-rare when pressed.
3
Rest
Transfer the steak to a plate and rest 5 minutes until juices stop pooling.
4
Plate
Slice the steak thin against the grain and arrange over rice and black beans. Top with diced tomato, sliced red onion, cilantro, avocado, and squeeze lime juice over everything. Serve with the lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin steak
- 1 tsp1 tsp cumin, ground
- 1 tsp1 tsp chili powder
- 2 clove2 clove garlic
- 1 tbsp1 tbsp olive oil
- 1 cup180g cooked white rice
- 1/2 cup90g black beans, cooked
- 2 tbsp2 tbsp cilantro
- 11 lime, juiced, plus a wedge for serving
- 4 tbsp60g tomato
- 2 tbsp20g red onion
- 11 avocado
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
