Description
A delicious and hearty steak queso rice bowl topped with creamy queso cheese, perfect for a satisfying meal.
Ingredients
Scale
- 1 pound flank steak
- 2 cups cooked rice
- 1 cup queso cheese
- 1 cup black beans
- 1 cup corn
- 1 avocado, sliced
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Season the flank steak with olive oil, garlic powder, cumin, salt, and pepper.
- Grill the steak over medium-high heat for about 6 minutes on each side or until it reaches the desired doneness.
- Remove the steak from the grill and let it rest for a few minutes before slicing.
- In a bowl, layer the cooked rice, sliced steak, black beans, corn, and queso cheese.
- Top with diced tomatoes, avocado, and cilantro.
- Serve immediately and enjoy!
Notes
- For a spicy kick, add jalapeños or hot sauce on top.
- You can replace the flank steak with chicken or tofu for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 90mg