Ingredients:

  • 1.5 lbs sirloin steak, trimmed and sliced
  • 2 tbsp extra virgin olive oil
  • 1/4 cup fresh lime juice
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 2 cups cooked long-grain white rice
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp fresh lime juice (for rice)
  • 15 oz canned black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 large bell pepper, thinly sliced
  • 1 small red onion, thinly sliced
  • 1 large avocado, sliced
  • 1/2 cup pico de gallo
  • 1/4 cup plain Greek yogurt

Instructions:

  1. In a medium mixing bowl, whisk together the olive oil, 1/4 cup lime juice, minced garlic, cumin, smoked paprika, oregano, salt, and pepper.
  2. Submerge the steak in the marinade, ensuring all surfaces are coated. Let it marinate for 15 minutes (as mentioned in the article). Do not exceed 30 minutes.
  3. In a separate bowl, toss the cooked rice with fresh cilantro and 1 tablespoon of lime juice.
  4. Heat a large cast-iron skillet over high heat. Add the frozen corn and char until browned, then remove. Add bell peppers and onions to the skillet and sauté until tender-crisp.
  5. Add the marinated steak to the hot skillet. Sear for 3-5 minutes total until a deep mahogany crust forms and an internal thermometer reads 145°F for medium.
  6. Transfer steak to a cutting board and rest for 5 minutes before slicing into thin ribbons against the grain.
  7. Assemble the bowls by layering the cilantro-lime rice, black beans, charred corn, peppers, onions, and sliced steak.
  8. Top each bowl with avocado slices, pico de gallo, and a dollop of Greek yogurt.