Name: Grilled Steak and Vegetable Burrito Bowl with Cilantro Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Top Sirloin Steak; 1/2 cup Cooked Brown Rice; 1/4 cup Low-Sodium Black Beans; 3/4 cup Sliced Bell Peppers; 1/4 cup Sliced Red Onion; 1/2 teaspoon Olive Oil; 1 tablespoon Lime Juice; 2 tablespoons Fresh Cilantro

Grilled Steak and Vegetable Burrito Bowl with Cilantro Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Vegetable Burrito Bowl with Cilantro Rice

Grilled sirloin steak and sautéed peppers served over zesty cilantro-lime brown rice, finished with a smoky char.

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NUTRITION

Protein

38.1g

Fat

12.5g

Carbs

42g

SERVINGS

1 serving

INGREDIENTS

5 ounces Top Sirloin Steak

1/2 cup Cooked Brown Rice

1/4 cup Low-Sodium Black Beans

3/4 cup Sliced Bell Peppers

1/4 cup Sliced Red Onion

1/2 teaspoon Olive Oil

1 tablespoon Lime Juice

2 tablespoons Fresh Cilantro

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PREPARATION

1
Season the steak with a pinch of cumin, chili powder, and garlic powder.
2
Heat a grill pan or cast iron skillet over medium-high heat with the olive oil.
3
Sear the steak for 4-5 minutes per side until it reaches your desired level of doneness, then remove from the pan and let it rest for 5 minutes.
4
In the same pan, sauté the bell peppers and onions for 5-7 minutes until they are tender and show slight char marks.
5
In a small bowl, toss the cooked brown rice with lime juice and freshly chopped cilantro.
6
Slice the rested steak into thin strips against the grain.
7
Assemble the bowl by placing the cilantro rice at the base and topping it with the black beans, sautéed vegetables, and sliced steak.
8
Garnish with any remaining cilantro and serve immediately.