Steak Cheese Rice Bowl
A comforting bowl featuring marinated flank steak, fluffy rice, creamy queso, and fresh toppings—a perfect weeknight meal!
Ingredients
Base Ingredients
- 2 cups cooked white rice (preferably jasmine) Cook according to package instructions.
- 1 pound flank steak, sliced into thin strips Look for quality cuts for tenderness.
- 1 tablespoon olive oil Extra virgin for richness.
Spices
- 1 teaspoon chili powder Add cayenne for extra heat.
- 1 teaspoon cumin Adds a warm, earthy note.
- 1 teaspoon garlic powder Essential flavor enhancer.
- 1 teaspoon onion powder For depth of taste.
- Salt and pepper to taste Adjust to your liking.
Main Toppings
- 1 cup queso cheese sauce Store-bought or homemade.
- 1 cup black beans, drained and rinsed Canned is convenient.
- 1 cup corn, frozen or canned Sweetness is key.
- 1 cup diced tomatoes Fresh are best.
- 1 avocado diced Ripe for creaminess.
- 1/4 cup chopped fresh cilantro Adds a refreshing element.
- Lime wedges for serving A squeeze elevates everything.
Instructions
Preparation
- In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot, add the sliced flank steak, seasoning it with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Sear for about 5-7 minutes, stirring occasionally, until the meat is browned and reaches your desired doneness.
- In a separate pot, gently warm your queso cheese sauce over low heat, stirring frequently until nice and smooth.
- In a large bowl, combine your cooked white rice, black beans, corn, and diced tomatoes. Mix well and season with a pinch of salt and pepper.
- To serve, divide the rice mixture among your bowls. Top each with the cooked steak, a generous drizzle of warm queso, and diced avocado.
- Sprinkle chopped cilantro on top and serve with lime wedges on the side.
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days. For meal prep, store the components separately. You can freeze the cooked steak and rice mixture in portions for quick meals later on.