# Components:
→ Steak and Marinade
01 - 1.1 lbs flank steak or sirloin
02 - 2 tbsp olive oil
03 - 2 tbsp gluten-free BBQ sauce
04 - 1 tbsp lime juice
05 - 1 tsp smoked paprika
06 - 1 tsp ground cumin
07 - 1/2 tsp garlic powder
08 - 1/2 tsp salt
09 - 1/4 tsp 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 tbsp 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 tsp 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 tbsp fresh cilantro, chopped
24 - 4 lime wedges
25 - Optional: sour cream or Greek yogurt
# Preparation Steps:
01 - In a bowl, whisk olive oil, BBQ sauce, lime juice, smoked paprika, cumin, garlic powder, salt, and black pepper. Coat steak thoroughly and marinate for at least 15 minutes or refrigerate up to 2 hours for enhanced flavor.
02 - Rinse rice under cold water until clear, then combine with water and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 12 to 15 minutes until liquid is absorbed. Remove from heat and fluff with a fork.
03 - Heat 1 tablespoon olive oil in a large skillet or grill pan over medium-high heat. Add sliced bell peppers and onion, season with salt and pepper, and cook 5 to 7 minutes until tender and slightly charred. Remove and keep warm.
04 - Increase skillet heat to high. Add marinated steak and sear for 3 to 4 minutes per side for medium-rare or until desired doneness. Transfer steak to a plate, loosely cover with foil, and rest for 5 minutes.
05 - Using a sharp knife, slice the rested steak thinly across the grain to ensure tenderness.
06 - Distribute cooked rice evenly among bowls. Top with sautéed peppers and onions, sliced steak, cherry tomatoes, avocado slices, corn kernels, shredded cheese, and chopped cilantro. Serve with lime wedges and optional sour cream or Greek yogurt.
