Steak Chipotle Bowl

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Marinate the Steak

• 150g Skirt or Flank Steak
• 1/4 tsp Cumin
• 1/4 tsp Smoked Paprika
• 1/4 tsp Oregano
• 1 Garlic Clove
• 1 tsp Lemon Juice

In a bowl, mix the cumin, smoked paprika, oregano, salt, pepper, minced garlic, and lemon juice. Add the steak to the bowl, ensuring it is well-coated with the marinade. Cover and refrigerate for at least 30 minutes or overnight for more flavor.

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Cook the Rice

• 50g White Rice

Rinse the rice under cold water. In a pot, bring the water to a boil with a pinch of salt. Add the rice, reduce the heat to low, cover, and simmer for 25-30 minutes or until the water is absorbed and the rice is tender. Fluff with a fork and set aside.

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Cook the Steak

• 1 tsp Avocado Oil

Preheat a grill or a pan over medium-high heat with avocado oil. Cook the marinated steak for about 3-4 minutes on each side for medium-rare, or to your desired doneness. Let the steak rest for 5 minutes, then slice thinly against the grain.

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Assemble the Bowl

• 50g Black Beans
• 50g Corn
• 30g Cherry Tomato
• 1/2 Small Red Onion
• 1/2 Small Avocado
• 5g Fresh Cilantro
• 1 Lime Wedge

In a serving bowl, layer the cooked rice as the base. Add the sliced steak on top of the rice. Arrange drained, rinsed and heated black beans and corn, halved cherry cherry tomatoes, and sliced red onion around the steak. Add the avocado slices. Sprinkle with fresh cilantro. Serve with a lime wedge on the side if desired.