Ingredients:

  • 1 lb (450g) flank steak or skirt steak
  • ⅓ cup (80ml) BBQ sauce
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5ml) smoked paprika
  • ½ tsp (2.5ml) garlic powder
  • Salt and pepper, to taste
  • 2 cups (400g) cooked white or brown rice
  • 1 cup (150g) corn kernels
  • 1 cup (170g) black beans, drained and rinsed
  • 1 cup (150g) cherry tomatoes, halved
  • 1 avocado, sliced
  • ½ cup (50g) shredded cheddar or Monterey Jack cheese
  • ¼ cup (15g) chopped fresh cilantro
  • Lime wedges, for serving

Instructions:

  1. Combine BBQ sauce, olive oil, smoked paprika, garlic powder, salt, and pepper in a bowl. Coat steak thoroughly and marinate for at least 10 minutes, or up to 2 hours in the fridge.
  2. Prepare rice according to package instructions and keep warm.
  3. Heat grill pan (or grill) over medium-high heat. Cook steak 4-5 minutes per side, adjusting for desired doneness. Use a meat thermometer if you're unsure; 135°F (57°C) for medium-rare is what you're aiming for.
  4. Remove steak from heat and let rest for 5 minutes. Slice thinly against the grain.
  5. While steak rests, warm corn and black beans together in a small skillet or microwave until heated through.
  6. Divide rice evenly into 4 bowls. Top with sliced steak, corn and black beans, cherry tomatoes, avocado slices, and shredded cheese.
  7. Sprinkle with fresh cilantro and serve with lime wedges. Enjoy your BBQ Steak Rice Bowl Steak!