Description
Delicious Skirt Steak Rice Bowls topped with avocado and drizzled with a zesty cilantro lime dressing.
Ingredients
Scale
- 2 pounds skirt steak
- 2 tablespoons 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 can (15 ounces) black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- For the dressing:
- 1/4 cup olive oil
- Juice of 2 limes
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a small bowl, whisk together the olive oil, lime juice, honey, garlic powder, salt, and pepper to create the dressing. Set aside.
- In a large bowl, combine the garlic powder, onion powder, smoked paprika, salt, and pepper. Rub this mixture all over the skirt steak.
- Heat a grill or skillet over medium-high heat. Add the olive oil and then the seasoned skirt steak. Cook for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let it rest for 5 minutes before slicing.
- While the steak is resting, prepare the rice bowls. In serving bowls, layer the cooked rice, black beans, corn, diced avocado, and cherry tomatoes.
- Slice the skirt steak against the grain and place it on top of the rice bowls. Drizzle with the cilantro lime dressing and sprinkle with fresh cilantro.
- Serve immediately and enjoy!
Notes
- For a spicier kick, add diced jalapeños or a splash of hot sauce to the dressing.
- Swap the skirt steak for grilled chicken or tofu for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling/Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 40g
- Cholesterol: 90mg