Description
Skirt Steak Rice Bowls are a delicious and hearty meal featuring grilled skirt steak served over a bed of rice with black beans, corn, cherry tomatoes, and avocado, topped with fresh lime juice and cilantro.
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 cherry tomatoes, halved
- 1 avocado, sliced
- 1 lime, cut into wedges
- Fresh cilantro, for garnish
Instructions
- Preheat a grill or grill pan over medium-high heat.
- In a small bowl, combine olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Rub the mixture all over the skirt steak.
- Once the grill is hot, place the skirt steak on it. Cook for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from the grill and let it rest for 5 minutes before slicing against the grain.
- While the steak is resting, prepare the rice bowls. In each bowl, layer the cooked rice, black beans, corn, cherry tomatoes, and sliced avocado.
- Slice the skirt steak and arrange it on top of the rice bowls.
- Squeeze fresh lime juice over each bowl and garnish with cilantro.
Notes
- For a spicier kick, add sliced jalapeños or a drizzle of hot sauce to the bowls.
- Substitute quinoa or brown rice for a healthier grain option.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg