Description
A nourishing, flavorful bowl made with tender steak, wholesome grains, and fresh vegetables, perfect for a balanced and satisfying meal.
Ingredients
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450 g (1 lb) flank steak or sirloin steak
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1 teaspoon salt
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1/2 teaspoon black pepper
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1 teaspoon garlic powder
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1 teaspoon smoked paprika
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1 tablespoon olive oil
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1 cup uncooked brown rice or quinoa
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2 cups water or low-sodium vegetable broth
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1 red bell pepper, sliced
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1 yellow bell pepper, sliced
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1 medium zucchini, sliced
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1 cup cherry tomatoes, halved
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1 tablespoon olive oil
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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1 ripe avocado, sliced
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2 tablespoons fresh parsley or cilantro, chopped
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1 tablespoon fresh lemon juice
Instructions
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Season the steak with salt, black pepper, garlic powder, and smoked paprika.
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Heat olive oil in a skillet over medium-high heat and cook the steak for 4 to 5 minutes per side. Rest and slice against the grain.
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Cook the rice or quinoa in water or broth according to package instructions.
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Sauté bell peppers and zucchini in olive oil until tender, then add cherry tomatoes briefly.
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Assemble bowls with grains, steak, vegetables, avocado, herbs, and lemon juice.
Notes
For best results, let the steak rest before slicing and add fresh ingredients like avocado just before serving to maintain freshness and texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes