YOUR SOLIN GENERATED RECIPE
Smoky Grilled Steak and Rice Bowl
Tender flank steak grilled with a smoky paprika rub, served over fluffy brown rice with charred bell peppers and onions for a savory, nutrient-dense bowl.
INGREDIENTS
6 oz Flank steak
0.5 cup Cooked brown rice
0.5 cup Sliced red bell pepper
0.5 cup Sliced yellow onion
0.5 tbsp Extra virgin olive oil
0.5 tsp Smoked paprika
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
In a small bowl, combine the smoked paprika, garlic powder, sea salt, and black pepper to create the dry rub.
Pat the flank steak dry with a paper towel and rub the spice mixture evenly onto both sides of the meat.
Heat a grill pan or outdoor grill over medium-high heat and lightly coat with the extra virgin olive oil.
Place the steak on the grill and cook for 4 to 5 minutes per side for medium-rare, or until it reaches your preferred level of doneness.
While the steak cooks, place the sliced bell peppers and onions on the grill, cooking until they are tender and develop dark char marks.
Remove the steak from the heat and let it rest on a cutting board for at least 5 minutes to lock in the juices.
Slice the steak against the grain into thin strips.
Assemble the bowl by layering the cooked brown rice at the base, followed by the grilled vegetables and the sliced steak.