Mexican · Dinner
Grilled Steak Bowl with Rice and Beans (GLP-1)
Grilled sirloin sliced over black beans and rice, finished with lime, cilantro and fresh salsa. Lean beef is charred quickly for smoky flavour while the bean-and-rice base keeps the plate fibre-rich and light, built for easy digestion and steady, protein-forward eating.
$5
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
399Calories
39.4gProtein
13.4gFat
31.8gCarbs
2.6gSugar
6.9gFiber
471mgSodium
100mgChol
3.9gSat Fat
870mgPotassium
60mgCalcium
4.3mgIron
2.1mcgVitamin B12
10.5mgVitamin C
gluten-free
protein-rich
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Pat sirloin dry and rub with garlic, chili powder, cumin and salt; let sit 5 minutes.
2
Sear
Heat olive oil in skillet over high heat 1 to 2 minutes until shimmering; sear steak 2 to 3 minutes per side until medium and browned.
3
Rest
Transfer steak to board and rest uncovered 5 minutes; slice thinly against the grain.
4
Plate
Spoon warm beans and rice into bowl, fan steak over top, scatter salsa and jalapeno across surface, finish with lime juice and cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g beef sirloin, trimmed of visible fat
- 2/3 cup120g cooked black beans
- 2/3 cup120g cooked white rice
- 1/2 tsp1/2 tsp chili powder
- 1/2 tsp1/2 tsp ground cumin
- 1 clove1 clove garlic
- 2 tsp10ml olive oil
- 2 tsp10ml lime juice
- 2 tbsp2 tbsp cilantro
- 4 tbsp60g tomato salsa
- 11 small jalapeno
- 2 pinch2 pinch salt
