Ingredients
– 1 pound flank steak or sirloin
– 1/4 cup fresh lime juice
– 1/4 cup fresh cilantro, chopped
– 2 tablespoons olive oil
– 2 garlic cloves, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 cups cooked brown rice or quinoa
– 1 cup cherry tomatoes, halved
– 1 avocado, sliced
– 1 cup black beans, drained and rinsed
– Additional cilantro and lime wedges for serving
Equipment Needed
– Sharp knife
– Cutting board
– Mixing bowl
– Grill pan or outdoor grill
– Measuring cups and spoons
– Serving bowls
Step-by-Step Instructions
First, I start by prepping my marinade, which is simple yet brings so much flavor. In a mixing bowl, I combine the lime juice, olive oil, chopped cilantro, minced garlic, cumin, and a sprinkle of salt and pepper. This mixture not only smells incredible, but it’s the foundation of all the flavors in this dish. I then place the steak in a resealable bag, pour the marinade over, seal it tightly, and give it a gentle massage to ensure every inch is coated. I let it marinate in the fridge for at least 30 minutes, but if I have more time, I love to let it soak overnight. The longer, the better! (See the next page below to continue steps…)