Description
A delicious and easy recipe for Skirt Steak Rice Bowls, perfect for flavorful meals.
Ingredients
Scale
- 1 pound skirt steak
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups cooked white rice
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup diced tomatoes
- 1 avocado, sliced
- 1 lime, cut into wedges
- Fresh cilantro, for garnish
Instructions
- Preheat your grill or a skillet over medium-high heat.
- In a small bowl, mix together the olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Rub this mixture all over the skirt steak.
- Grill the skirt steak for about 4-5 minutes on each side, or until it reaches your desired level of doneness. Remove from heat and let it rest for 5 minutes before slicing against the grain.
- While the steak is resting, prepare the rice bowls. In each bowl, add a base of cooked white rice.
- Top the rice with black beans, corn, diced tomatoes, and sliced avocado.
- Slice the rested skirt steak and arrange it on top of the bowls.
- Squeeze fresh lime juice over each bowl and garnish with cilantro.
Notes
- For a spicier kick, add diced jalapeños or a drizzle of hot sauce on top of the bowls.
- Substitute quinoa or cauliflower rice for a healthier grain alternative.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling or Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg