Description
The ultimate weeknight dinner hack that tastes like you spent hours in the kitchen but comes together in minutes. Skip the takeout and build your own flavor fiesta at home.
Ingredients
Scale
- 1½ lbs (680g) flank or skirt steak, thinly sliced against the grain
- 3 tbsp olive oil
- 2 tbsp lime juice (approximately 1 medium lime)
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp smoked paprika
- Salt and freshly ground black pepper to taste
- 1 cup (185g) long-grain white rice
- 2 cups (480ml) water or broth
- 1 tbsp butter or oil
- ½ tsp salt
- 2 tbsp fresh lime juice
- ¼ cup (15g) chopped fresh cilantro
- 1 can (15 oz/425g) black beans, drained and rinsed
- 1 cup (175g) corn kernels (fresh, frozen, or canned)
- 1 cup (150g) cherry tomatoes, halved
- 1 medium avocado, diced
- ½ red onion, finely diced
- 1 jalapeño, seeded and minced (optional)
- ¼ cup (60g) sour cream
- ¼ cup (60ml) prepared salsa
- Fresh cilantro and lime wedges for garnish
Instructions
- Whisk together olive oil, lime juice, garlic, chili powder, cumin, oregano, paprika, salt, and pepper in a bowl. Add sliced steak, toss to coat, and marinate for at least 30 minutes or up to 4 hours.
- Rinse rice until water runs clear. Cook with water/broth, butter, and salt until tender (15-18 minutes). Remove from heat, let steam 5 minutes, then fluff and mix in lime juice and cilantro.
- Heat a large skillet over high heat. Cook marinated steak in batches for 2-3 minutes per side. Rest for 5-10 minutes before slicing against the grain.
- Warm black beans with a pinch of cumin. Prepare corn and chop all fresh vegetables.
- Assemble bowls by starting with rice, then arranging steak, beans, corn, tomatoes, avocado, and red onion in sections.
- Top with sour cream, salsa, jalapeños (if using), and fresh cilantro. Serve with lime wedges.
- For meal prep, store components separately and assemble just before eating.