1

Start by marinating the flank steak. In a bowl, combine 2 tablespoons of olive oil, minced garlic, 1 teaspoon of cumin, 1 teaspoon of paprika, salt and black pepper to taste. Coat the flank steak in this mixture and let it marinate for 15 minutes.

2

While the steak is marinating, cook 1 cup of brown rice according to the package instructions, which usually takes about 20 minutes.

3

Once the rice is nearing completion, heat a skillet over medium-high heat. Sear the marinated flank steak for about 4-5 minutes on each side or until it reaches your desired doneness. Let it rest for 5 minutes before slicing.

4

In the same skillet, warm the black beans over medium heat for about 5 minutes. Stir occasionally and season with salt.

5

Prepare your toppings. Dice the avocado and chop the cilantro.

6

To assemble the bowl, start with a base of brown rice, add the sliced steak, warm black beans, diced avocado, a spoonful of salsa, and a sprinkle of cheese. Top with fresh cilantro and a wedge of lime for squeezing over the top.

4 servings

• Add grilled corn for a sweet crunch.
• Top with pickled onions for a tangy flavor.
• Substitute brown rice with quinoa for a nutty taste.

• For extra flavor, let the steak marinate longer, up to 4 hours.
• Use fresh lime juice for a zesty lift.
• Make sure to let the steak rest before slicing, which keeps it juicy.

• fat: 28 grams
• fiber: 10 grams
• protein: 35 grams
• calories: 600
• carbohydrates: 45 grams

This dish offers a balanced combination of protein, healthy fats, and complex carbohydrates, making it nourishing and satisfying.

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