Ingredients
Scale
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 cups cooked quinoa or brown rice
- 1 cup black beans, rinsed and drained
- 1 cup sweet corn (fresh, canned, or frozen)
- 1 large avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 2 tablespoons olive oil
- 2 tablespoons halal soy sauce or coconut aminos
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- In a medium bowl, whisk together the olive oil, soy sauce, cumin, garlic powder, salt, and pepper.
- Place the sliced steak into the marinade and toss until every piece is well coated. Let it sit for at least 20 minutes at room temperature.
- Heat a large skillet or cast-iron pan over medium-high heat. Add a tiny splash of oil if needed.
- Once the pan is very hot, add the steak slices in a single layer. Do not crowd the pan; cook in batches if necessary.
- Sear the steak for about 2 to 3 minutes per side until it develops a dark brown crust and reaches your desired level of doneness.
- Remove the steak from the pan and let it rest on a plate for 5 minutes. This keeps the juices inside the meat.
- While the steak rests, prepare your bowls by placing 1/2 cup of cooked quinoa or rice in each.
- Top the grains with sections of black beans, corn, cherry tomatoes, red onion, and the rested steak.
- Add the avocado slices to each bowl.
- Garnish with fresh cilantro and serve immediately with a lime wedge on the side to squeeze over the top.
- Cook Time: Not specified