Cilantro Lime Rice Bowl with Grilled Steak, Bell Peppers & Queso Fresco
Ingredients:
1 lb flank steak, trimmed of excess fat
1 tbsp olive oil
1 tsp chili powder
1/2 tsp cumin
1/4 tsp garlic powder
Salt and pepper to taste
1 red bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
1 cup long-grain white rice
2 cups water or low sodium chicken broth
1/4 cup chopped cilantro
1/4 cup lime juice
4 oz queso fresco, crumbled
1 avocado, diced (optional)
1/4 cup chopped red onion (optional)
Instructions:
1. Prepare the steak: In a small bowl, combine olive oil, chili powder, cumin, garlic powder, salt, and pepper. Rub the mixture evenly over both sides of the flank steak. Let it sit at room temperature for at least 15 minutes, or up to 30 minutes for maximum flavor.
2. Grill the steak and peppers: Preheat your grill to medium-high heat. Grill the steak for 4-5 minutes per side for medium-rare, or longer depending on your desired doneness. During the last few minutes of the steak's cooking time, add the bell pepper slices to the grill. Grill the peppers until they are slightly charred and tender, about 5-7 minutes, turning occasionally. Remove both the steak and peppers from the grill and let them rest for 5-10 minutes before slicing the steak thinly against the grain.
3. Cook the rice: While the steak and peppers are grilling, rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water (or broth). Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed. Fluff with a fork.
4. Prepare the cilantro-lime dressing: In a small bowl, whisk together the chopped cilantro and lime juice.
5. Assemble the bowls: Divide the cooked rice evenly among four bowls. Top each bowl with sliced grilled steak, grilled bell peppers, crumbled queso fresco, and the cilantro-lime dressing. Add diced avocado and red onion if desired.
6. Serve immediately and enjoy!