Tender grilled steak, sautéed peppers, fluffy rice, and fresh toppings combine in a vibrant, smoky bowl.
# What You'll Need:
→ Steak and Marinade
01 - 1.1 lbs flank steak or sirloin
02 - 2 tbsp olive oil
03 - 2 tbsp gluten-free BBQ sauce
04 - 1 tbsp lime juice
05 - 1 tsp smoked paprika
06 - 1 tsp ground cumin
07 - 1/2 tsp garlic powder
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Vegetables
10 - 1 red bell pepper, sliced
11 - 1 yellow bell pepper, sliced
12 - 1 green bell pepper, sliced
13 - 1 large red onion, sliced
14 - 1 tbsp olive oil
15 - Pinch of salt and black pepper
→ Rice Base
16 - 1 1/4 cups long grain rice (e.g., basmati or jasmine)
17 - 2 cups water
18 - 1/2 tsp salt
→ Toppings
19 - 1/2 cup cherry tomatoes, halved
20 - 1 avocado, sliced
21 - 1/3 cup corn kernels (fresh, canned, or thawed)
22 - 1/4 cup shredded cheddar or Monterey Jack cheese
23 - 2 tbsp fresh cilantro, chopped
24 - 4 lime wedges
25 - Optional: sour cream or Greek yogurt
# Directions:
01 - Whisk olive oil, BBQ sauce, lime juice, smoked paprika, cumin, garlic powder, salt, and black pepper in a bowl. Add steak and coat evenly. Marinate for at least 15 minutes or up to 2 hours in the refrigerator.
02 - Rinse rice under cold water until clear. Combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 12 to 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
03 - Heat 1 tablespoon olive oil in a large skillet or grill pan over medium-high heat. Add sliced bell peppers and onion, season with salt and pepper, and sauté for 5 to 7 minutes until softened and slightly charred. Remove and keep warm.
04 - Increase heat to high. Add marinated steak to the pan or grill. Sear for 3 to 4 minutes per side for medium-rare or cook to desired doneness. Transfer steak to a plate, cover loosely with foil, and rest for 5 minutes.
05 - Cut steak thinly against the grain to ensure tenderness.
06 - Divide rice into bowls. Top with sautéed vegetables, sliced steak, cherry tomatoes, avocado, corn, cheese, and cilantro. Serve with lime wedges and optional sour cream.
