Ingredients
Scale
- 1 lb flank steak or sirloin, sliced
- 1 cup cooked rice or quinoa
- 1/2 cup chopped fresh cilantro
- Juice of 2 limes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh vegetables (bell peppers, corn, cherry tomatoes)
Instructions
- In a bowl, marinate the sliced steak with lime juice, olive oil, garlic, chili powder, salt, and pepper for 15 minutes.
- Heat a skillet over medium-high heat and cook the steak slices until browned and cooked through, about 3-4 minutes per side.
- Prepare the rice or quinoa and place it in serving bowls.
- Top the rice with cooked steak, chopped cilantro, and fresh vegetables.
- Garnish with extra lime wedges and cilantro, then serve immediately.
Notes
For extra flavor, add a splash of hot sauce or a dollop of sour cream. Feel free to customize vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Grilling and assembling
- Cuisine: Mexican-inspired
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg