Tender grilled steak with sautéed peppers, fluffy rice, and fresh toppings in a smoky, vibrant bowl.
# Components:
→ Steak and Marinade
01 - 1.1 pounds 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. Coat steak thoroughly and marinate for at least 15 minutes, or up to 2 hours refrigerated for enhanced flavor.
02 - Rinse rice under cold water until the water runs clear. In a saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat to low and cover. Simmer for 12 to 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
03 - Heat olive oil in a large skillet or grill pan over medium-high heat. Add sliced bell peppers and onion, seasoning with salt and black pepper. Sauté for 5 to 7 minutes until softened with slight charring. Remove from pan and keep warm.
04 - Increase heat to high. Add marinated steak to the pan or grill and sear for 3 to 4 minutes per side for medium-rare, or cook to desired doneness. Transfer to a plate, cover loosely with foil, and rest for 5 minutes.
05 - Cut steak thinly across the grain to ensure tenderness.
06 - Distribute rice evenly among serving bowls. Top with sautéed peppers and onions, sliced steak, cherry tomatoes, avocado, corn, cheese, and cilantro. Serve with lime wedges and optional sour cream or Greek yogurt.
