Grilled Steak Rice Bowl (Carne Asada)

We swapped white rice for fiber-rich brown rice and optimized the steak and avocado portions to perfectly hit your high-protein target of 44g and 553 kcal per serving, keeping the authentic citrus-marinated carne asada flavor intact.

Ingredients

• 330g flank steak · 541 kcal
• 150g cooked brown rice · 184 kcal
• 150g canned black beans, drained and rinsed · 198 kcal
• 40g fresh avocado, sliced · 67 kcal
• 100g roma tomato, diced · 22 kcal
• 40g white onion, finely diced · 14 kcal
• 10g fresh cilantro, chopped · 2 kcal
• 15g fresh lime juice · 4 kcal
• 30g fresh orange juice · 14 kcal
• 10g garlic, minced · 14 kcal
• 5g olive oil · 45 kcal
• Pinch of ground cumin, dried oregano, salt, and black pepper

Method

1. In a bowl, whisk together the orange juice, lime juice, minced garlic, olive oil, cumin, oregano, salt, and pepper, then marinate the flank steak in this mixture for at least 30 minutes.

   

2. Preheat a grill pan or outdoor grill to medium-high heat at 400°F (204°C) and grill the steak for 4 to 5 minutes per side, then let it rest for 5 minutes before slicing thinly against the grain.

   

3. Combine the diced roma tomato, white onion, chopped cilantro, a splash of lime juice, and salt in a small bowl to make a fresh pico de gallo.

   

4. Assemble the bowls by dividing the warm cooked brown rice and black beans, then top with the sliced carne asada, fresh pico de gallo, and sliced avocado.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.