Mexican · Dinner
Grilled Steak Bowl with Rice and Beans
Grilled sirloin sliced over cilantro-lime rice and black beans, finished with pico de gallo and a light dusting of cotija. Lean beef is charred hot and fast, portions are trimmed, and lime juice and fresh vegetables keep the bowl bright, light and satisfying.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
394Calories
36.9gProtein
13.4gFat
33.2gCarbs
2.7gSugar
8.1gFiber
459mgSodium
90mgChol
5.1gSat Fat
956mgPotassium
150mgCalcium
4mgIron
2.2mcgVitamin B12
12mgVitamin C
Goes well with
Mexican Lager or Light Beer
local
Agua Fresca (Horchata or Tamarindo)
international
low-calorie
high-fiber
protein-rich
low-calorie
Instructions
1
Prep
Pat the sirloin dry, rub with chili powder, cumin, garlic powder, salt and pepper. Set aside 5 minutes to come to room temperature.
2
Char
Heat a griddle over high heat until smoking. Brush steak with oil and grill 2–3 minutes per side until deep marks form and the center reaches medium (135–140°F).
3
Rest
Transfer steak to a board and rest 5 minutes until juices stop pooling.
4
Plate
Slice steak thinly against the grain. Toss rice with cilantro and 1 tsp lime juice. Combine tomato, onion, jalapeno and cilantro with remaining lime juice and salt for pico de gallo. Spoon rice and beans into a bowl, fan steak over top, scatter pico and cotija, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef sirloin, trimmed of visible fat
- 2/3 cup130g cooked white rice
- 2/3 cup170g cooked black beans
- 4 tbsp4 tbsp tomato
- 2 tbsp2 tbsp red onion
- 2 tbsp2 tbsp cilantro, plus extra for the rice
- 11 small jalapeno
- 2 tsp2 tsp lime juice, plus 1 tsp for the rice
- 1 tsp1 tsp chili powder
- 1/2 tsp1/2 tsp ground cumin
- 1/2 tsp1/2 tsp garlic powder
- 2 tsp10ml olive oil
- 2 tbsp16g cotija cheese, crumbled
- salt, to taste
- black pepper, to taste
