Southwest Steak Bowls

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  1 lbs Beef Flank Steak, Boneless
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  1.5 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Garlic(3g)
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  0.5 tsp Cumin, Ground
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  0.3 tsp 1/4 tsp salt ($0.02)
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  1 Lime(67g)
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  1.5 cup Brown Rice
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  3 cup Low Sodium Chicken Broth
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  1 Yellow Onion(110g)
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  1 Tomato(123g)
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  1 Cilantro, Fresh(29g)
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  0.3 tsp 1/4 tsp salt ($0.02)
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  15 oz Beans, Black, Canned, Drained
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  1 cup Corn, Sweet, Frozen
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  8 oz Sour Cream

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

Instructions

1. 1Mince the garlic and combine it in a bowl with the olive oil, ground cumin, salt, and juice from half of the lime. Place the flank steak in a zip-top bag or shallow dish, coat thoroughly with the marinade, and refrigerate while preparing other components.
2. 2Pour the brown rice into a pot with the chicken broth (follow package ratio instructions). Bring to a boil over medium-high heat, then reduce to low heat, cover, and simmer for 15–20 minutes until the rice is tender and liquid is absorbed.
3. 3While the rice cooks, dice the tomato and half of the onion. Combine the diced tomato, onion, juice from the remaining lime half, salt, and roughly chopped cilantro in a bowl. Stir until combined and taste to adjust seasoning.
4. 4Rinse the black beans in a colander and place the frozen corn in a bowl to thaw at room temperature.
5. 5Heat a large skillet over medium-high heat until very hot. Add the marinated steak and cook for 3–5 minutes until deeply golden brown on the first side. Flip and cook for 3–5 minutes on the second side until the internal temperature reaches 130–135°F for medium-rare. Transfer to a cutting board and rest for 5 minutes. If desired, thinly slice the remaining onion half and cook in the same skillet over medium heat for 4–6 minutes, stirring occasionally, until caramelized.
6. 6Thinly slice the rested steak against the grain by identifying the muscle lines and cutting perpendicular to them.
7. 7Divide the cooked rice evenly into 4 airtight containers while hot. Top each with 1/4 cup of the black beans, 1/4 cup of the corn, 1/4 cup of the pico de gallo, and one-quarter of the sliced steak. Add caramelized onions if prepared, a few sprigs of fresh cilantro, and a dollop of sour cream to each bowl.
8. 8Seal containers and refrigerate until ready to eat. Reheat in the microwave for 2–3 minutes or on the stovetop over medium heat until warmed through before serving.