Ingredients
Equipment
Method
- Pat the flank steak dry with paper towels. In a small bowl, mix together 1 tablespoon of olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Rub this mixture all over the steak, generously coating both sides. Let the steak sit at room temperature for about 15-20 minutes while you prepare the vegetables.2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 0.5 teaspoon smoked paprika, to taste salt and freshly ground black pepper
- Preheat your outdoor grill or an indoor grill pan to medium-high heat.
- Place the seasoned steak on the hot grill. Grill for 4-6 minutes per side for medium-rare, or adjust cooking time to your desired level of doneness. Use a meat thermometer to ensure accuracy; 130-135°F (54-57°C) for medium-rare. Once cooked, remove the steak from the grill and let it rest on a cutting board for at least 5-10 minutes. This resting period is crucial for juicy, tender steak.1.5 lbs flank steak or sirloin steak
- While the steak rests, in a medium bowl, toss together the chopped bell peppers, red onion, cherry tomatoes, and corn kernels. Drizzle with the remaining 1 tablespoon of olive oil and season with a pinch of salt and pepper.2 tablespoons olive oil, 1 cup bell peppers, 1 cup red onion, 1 cup cherry tomatoes, 0.5 cup corn kernels, to taste salt and freshly ground black pepper
- In a small bowl or a jar with a lid, whisk together the 1/4 cup olive oil, fresh lime juice, minced garlic, chopped cilantro, cumin, salt, and pepper until well combined. Taste and adjust seasoning as needed; you want it bright and zesty.0.25 cup olive oil, 2 tablespoons fresh lime juice, 1 clove garlic, 0.25 cup fresh cilantro, 0.5 teaspoon cumin, to taste salt and pepper
- Once rested, thinly slice the steak against the grain. This technique ensures the steak remains tender and easy to chew.1.5 lbs flank steak or sirloin steak
- Divide the cooked quinoa or brown rice among your serving bowls. Top with generous portions of the grilled steak slices, the prepared fresh vegetable mixture, and a sprinkle of chopped cilantro.2 cups cooked quinoa or brown rice, 1.5 lbs flank steak or sirloin steak, 1 cup bell peppers, 1 cup red onion, 1 cup cherry tomatoes, 0.5 cup corn kernels, 0.25 cup fresh cilantro
- Drizzle the Cilantro-Lime Dressing generously over each bowl. Serve immediately and enjoy the explosion of flavors!0.25 cup olive oil, 2 tablespoons fresh lime juice, 1 clove garlic, 0.25 cup fresh cilantro, 0.5 teaspoon cumin, to taste salt and pepper
Notes
Store components separately for freshness. Can be stored in the refrigerator for 3-4 days. Freeze grains and steak for up to 2-3 months.
