Ingredients
Scale
- 1 lb flank or sirloin steak
- 1 cup white or brown rice
- 1 cup bell peppers (sliced)
- 1 medium sweet onion (diced)
- ½ cup fresh cilantro (chopped)
- ½ cup sour cream (or Greek yogurt)
- Juice of 2 limes
- 2 tsp cumin
- 2 tsp chili powder
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a bowl, combine lime juice, cumin, chili powder, salt, and pepper. Add sliced steak and marinate for at least 30 minutes.
- Prepare rice according to package instructions. For enhanced flavor, use chicken broth instead of water.
- Heat olive oil in a skillet over medium heat. Add diced onion and sliced bell peppers; cook until tender and caramelized (about 5-7 minutes).
- Heat another skillet over high heat until smoking hot. Sear marinated steak slices for about 3-4 minutes per side until cooked to your liking.
- In bowls, layer cooked rice at the bottom, then add sautéed veggies and seared steak on top. Garnish with chopped cilantro, a dollop of sour cream, and a squeeze of fresh lime juice.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 450g)
- Calories: 680
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 90mg
