Piled over rice with black beans, corn, avocado, and a creamy homemade lime crema, this recipes feels like a restaurant meal and comes together in under an hour.
WHY YOU'LL LOVE THIS RECIPE
Every component earns its place in the bowl and together they hit every note — savory, fresh, creamy, and satisfying.
INGREDIENTS
For the steak and bowls, you need: Flank steak, Olive oil, Lime, Garlic, Cilantro, Kosher salt, Black pepper, Rice, Avocado, Black beans, Corn, Cheddar cheese, Red onion
Whisk together the marinade ingredients. Pour the marinade over the steak, so both sides are fully coated. Cover and refrigerate for 30 mins.
STEP 1: MARINATE THE STEAK
Add the Greek yogurt, cilantro, garlic clove, onion, lime juice, and salt to a blender. Blend until completely smooth and creamy.
STEP 2: MAKE THE LIME CREMA
Heat the grill to medium-high. Place on the grill and cook for 10 minutes, then flip and grill for another 10 minutes.
STEP 3: GRILL THE STEAK
While the steak rests, warm the black beans and corn in a small saucepan or microwave until heated through. Slice the avocados and dice the red onion.
STEP 4: PREP THE BOWL COMPONENTS
Start with a base of rice, then layer on the steak, avocado, black beans, corn, cheddar cheese, and diced red onion. Finish with a generous drizzle of the lime crema
STEP 5: ASSEMBLE THE BOWLS
MAKE-AHEAD TIPS
Store each component separately in airtight containers in the refrigerator. The steak, corn, and beans will keep for 4 days, the rice for 5 days, and the crema for a week.
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