Description
This flavorful Steak and Rice Bowl features marinated flank steak cooked to your preferred doneness, served over fragrant jasmine rice with sautéed fajita-style bell peppers and onions. Topped with creamy guacamole, salsa, and optional fresh garnishes, this balanced and satisfying bowl is perfect for an easy weeknight dinner or meal prep.
Ingredients
For the Steak Marinade
- 1 pound flank steak
- 1 tablespoon olive or avocado oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 tablespoon lime juice
- 1 tablespoon tomato paste
- 1/2 teaspoon Kosher salt
For Cooking the Steak
- 1 tablespoon olive or avocado oil
For the Fajita Veggies
- 2 bell peppers, sliced
- 1 small red onion, sliced
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon Kosher salt
- 1 tablespoon olive or avocado oil
Other Ingredients
- 1 cup black beans, drained and rinsed
- Cooked jasmine rice (amount as desired per serving)
- Guacamole (prepared or store-bought, about 1/4 cup per serving)
- Salsa of choice (to taste)
- Optional additions: lettuce, corn, shredded cheese, sour cream or plain Greek yogurt, fresh lime, dressing
Instructions
- Make the Marinade: In a bowl or large Ziploc bag, combine olive or avocado oil, chili powder, cumin, garlic powder, oregano, lime juice, tomato paste, and salt. Mix until well combined to form a paste-like marinade.
- Marinate the Steak: Pat the flank steak dry with paper towels, then coat it thoroughly with the marinade. Place the steak in the refrigerator to marinate for at least 30 minutes or up to 12 hours for maximum flavor.
- Cook the Steak: Heat 1 tablespoon of oil in a large skillet over medium heat until shimmering. Add the marinated steak and cook for 3-5 minutes on one side until golden brown crust forms, then flip and cook another 3-5 minutes. Use a meat thermometer to check doneness: medium rare at 130-140°F, medium at 140-150°F, and well done at 150-160°F.
- Rest and Slice the Steak: Remove the steak from heat, transfer to a cutting board or plate, lightly cover with foil, and let rest for 10 minutes. Then slice into bite-sized pieces or strips as preferred.
- Cook the Jasmine Rice: Prepare the jasmine rice according to package instructions so it’s ready to serve with the bowl.
- Sauté Fajita Veggies: Heat 1 tablespoon oil in a nonstick skillet over medium heat. Add sliced bell peppers and red onion. Sprinkle with chili powder, cumin, and salt. Toss to coat and cook for 7-10 minutes, stirring occasionally, until vegetables are softened and aromatic.
- Prepare Toppings: Assemble your guacamole, salsa, and any optional toppings such as lettuce, corn, shredded cheese, sour cream or Greek yogurt, fresh lime wedges, or dressing.
- Assemble the Bowl: In each serving bowl, add a base of cooked jasmine rice, then top with sliced steak, sautéed veggies, black beans, guacamole, salsa, and any optional additions. Serve immediately and enjoy.
Notes
- The marinade can be made up to 12 hours in advance for deeper flavor.
- Use a meat thermometer for perfect steak doneness.
- Feel free to customize your bowl with additional toppings like corn, lettuce, or cheese.
- Vegetarian version can be made by substituting steak with grilled portobello mushrooms or tofu.
- Leftover steak can also be used for tacos or salads.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-inspired
