Grilled steak, sautéed peppers, rice, and fresh toppings combine for a vibrant, smoky bowl.
# What You'll Need:
→ Steak and Marinade
01 - 1.1 lbs flank steak or sirloin
02 - 2 tablespoons olive oil
03 - 2 tablespoons gluten-free BBQ sauce
04 - 1 tablespoon lime juice
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Vegetables
10 - 1 red bell pepper, sliced
11 - 1 yellow bell pepper, sliced
12 - 1 green bell pepper, sliced
13 - 1 large red onion, sliced
14 - 1 tablespoon olive oil
15 - Pinch of salt and black pepper
→ Rice Base
16 - 1 1/4 cups long grain rice (basmati or jasmine)
17 - 2 cups water
18 - 1/2 teaspoon salt
→ Toppings
19 - 1/2 cup cherry tomatoes, halved
20 - 1 avocado, sliced
21 - 1/3 cup corn kernels (fresh, canned, or thawed)
22 - 1/4 cup shredded cheddar or Monterey Jack cheese
23 - 2 tablespoons fresh cilantro, chopped
24 - 4 lime wedges
25 - Optional: sour cream or Greek yogurt
# Method:
01 - Combine olive oil, BBQ sauce, lime juice, smoked paprika, cumin, garlic powder, salt, and black pepper in a bowl. Add steak and turn to coat thoroughly. Marinate for a minimum of 15 minutes or refrigerate up to 2 hours for enhanced flavor.
02 - Rinse rice under cold water until clear. In a saucepan, combine rice, water, and salt. Bring to a boil, reduce to low heat, cover, and simmer for 12 to 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
03 - Heat 1 tablespoon olive oil in a large skillet or grill pan over medium-high heat. Add sliced bell peppers and red onion, seasoning with salt and pepper. Sauté for 5 to 7 minutes until softened and slightly charred. Remove from heat and keep warm.
04 - Increase heat to high. Add marinated steak to the skillet or grill and sear for 3 to 4 minutes per side for medium-rare or until desired doneness. Transfer steak to a plate, tent loosely with foil, and let rest for 5 minutes.
05 - Cut the rested steak thinly against the grain to ensure tenderness.
06 - Distribute cooked rice evenly into bowls. Top with sautéed peppers and onions, sliced steak, cherry tomatoes, avocado slices, corn kernels, shredded cheese, and fresh cilantro. Serve with lime wedges and optional sour cream or Greek yogurt.
