Mexican · Dinner
Grilled Steak Bowl with Rice and Beans (High-Protein)
Grilled sirloin steak sliced over cilantro-lime rice and black beans, finished with a fried egg, pinto beans, cotija cheese and pickled onion. Charred over high heat, seasoned with cumin and chili powder, this bowl balances smoky beef, creamy egg yolk and bright acidity.
$6
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
702Calories
57.6gProtein
32.4gFat
48.3gCarbs
3.9gSugar
9.8gFiber
952mgSodium
505mgChol
10.9gSat Fat
1180mgPotassium
260mgCalcium
6.4mgIron
3.9mcgVitamin B12
9mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat the steak dry, rub with cumin, chili powder and salt, and let sit 5 minutes while the pan heats.
2
Pickle
Toss the red onion with white wine vinegar in a small bowl and set aside 5 minutes until softened.
3
Sear
Heat avocado oil in a grill pan over high heat and sear the steak 3 minutes per side until medium-rare (130–135°F internal).
4
Fry
Heat olive oil in a nonstick pan over medium heat and fry the egg 2–3 minutes until whites set and yolk center jiggles.
5
Plate
Spoon rice into a bowl, add warmed beans, fan steak alongside, top with egg, cheese, pickled onion and cilantro, then squeeze lime juice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin steak
- 2/3 cup130g cooked white rice
- 1/2 cup90g cooked black beans
- 1/2 cup90g cooked pinto beans
- 22 large eggs
- 1 1/2 oz40g cotija cheese
- 4 tbsp4 tbsp fresh cilantro
- 2 tbsp2 tbsp lime juice
- 4 tbsp4 tbsp red onion
- 4 tbsp4 tbsp white wine vinegar
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp chili powder
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp olive oil
- 2 tsp2 tsp avocado oil
