# Components:
→ Steak and Marinade
01 - 1.1 lbs flank steak or sirloin
02 - 2 tbsp olive oil
03 - 2 tbsp BBQ sauce (gluten-free if needed)
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 (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 - In a bowl, whisk olive oil, BBQ sauce, lime juice, smoked paprika, cumin, garlic powder, salt, and black pepper. Add steak and turn to coat. Let marinate at least 15 minutes or up to 2 hours refrigerated.
02 - Rinse rice under cold water until clear. In a saucepan, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer 12 to 15 minutes until water is absorbed. Remove from heat and fluff with fork.
03 - Heat 1 tbsp olive oil in a large skillet or grill pan over medium-high heat. Add sliced peppers and onion, season with salt and black pepper, sauté 5 to 7 minutes until softened and lightly charred. Remove and keep warm.
04 - Increase heat to high. Add marinated steak to pan or grill. Sear 3 to 4 minutes per side for medium-rare or until desired doneness. Transfer to plate, loosely cover with foil, and rest 5 minutes.
05 - Slice steak thinly across the grain.
06 - Divide rice among bowls. Top with sautéed peppers and onions, sliced steak, cherry tomatoes, avocado, corn, cheese, and cilantro. Serve with lime wedges and optional sour cream.
