Go Back
Paul

Skirt Steak Rice Bowls: A Flavorful Dinner Delight!

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.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course: Dinner
Cuisine: Mexican-American
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat a grill or grill pan over medium-high heat.
  2. In a small bowl, combine olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Rub the mixture all over the skirt steak.
  3. 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.
  4. While the steak is resting, prepare the rice bowls. In each bowl, layer the cooked rice, black beans, corn, cherry tomatoes, and sliced avocado.
  5. Slice the skirt steak and arrange it on top of the rice bowls.
  6. 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.