Flank Steak Bowl
A quick and flavorful weeknight dinner featuring grilled flank steak, rice, black beans, corn, and fresh veggies. Customize to your taste and enjoy leftovers with ease.
Ingredients
For the marinade and steak
- 1 lb flank steak (about 1–1.5 inches thick) Use skirt steak or sirloin if flank isn’t available.
- 2 tbsp olive oil For marinade and finishing.
- 2 tbsp fresh lime juice (about 1 lime)
- 1/2 tsp salt Plus additional to taste.
- freshly ground black pepper To taste.
For the bowl assembly
- 2 cups cooked rice (white, brown, or jasmine) Can swap for quinoa or cauliflower rice for a lower-carb option.
- 1 can black beans, rinsed and drained (or 1.5 cups cooked) Canned beans speed things up.
- 1 cup corn (fresh, canned, or thawed frozen corn) Canned or frozen is great for convenience.
- 1 bell pepper fresh, sliced
- 1–2 units tomatoes, diced Fresh.
- 1 unit avocado, sliced Best added right before serving.
- Optional: 1/4 cup crumbled feta cheese For topping.
Instructions
Marinate the steak
- Mix 2 tbsp olive oil, lime juice, 1/2 tsp salt and a few grinds of black pepper in a shallow dish.
- Add the flank steak and turn to coat.
- Marinate at room temperature for at least 30 minutes (or refrigerate up to 4 hours).
Grill the steak
- Preheat the grill (or a heavy skillet) to medium-high heat and brush grates with oil.
- Grill the flank steak for 6–8 minutes per side for medium-rare to medium, depending on thickness and heat.
- Use an instant-read thermometer: 125–130°F for medium-rare, 135°F for medium.
- Remove steak and let it rest for 5–10 minutes so juices redistribute.
- Slice thinly against the grain for the most tender bites.
Cook rice and assemble bowls
- While steak rests, cook rice according to package directions and warm the black beans and corn in a small saucepan or microwave.
- Assemble bowls by layering rice, beans, corn, fresh bell pepper and tomato, sliced steak, and avocado.
- Sprinkle feta if using, drizzle a little olive oil, and add an extra squeeze of lime if desired.
Serve
- Serve immediately and enjoy.
Notes
Best served with a salad, tortillas, or grilled corn for a complete meal. Consider adding toppings like pickled red onion or chopped cilantro for extra flavor.