Name: Steak and black bean bowls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz beef top sirloin steak, patted dry; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp cumin; 1/4 cup white rice; 1/2 cup water; 1/2 cup canned black beans, drained and rinsed; 1 tbsp lime juice; 1/3 cup cilantro, chopped; 3/4 medium tomato, diced; 2 tbsp red onion, finely diced; 1 jalapeno, minced; 1 1/2 tsp extra virgin olive oil

Nutrition

Per serving

609 calories

Protein: 49g; 32% of calories
Carbs: 63g; 41% of calories
Fat: 18g; 27% of calories

Instructions

Prep 20 min · Cook 15 min

In a small saucepan, combine the rice, water, and a pinch of salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest covered for 5 minutes.
While the rice cooks, combine the diced tomato, red onion, jalapeno, and half the lime juice in a small bowl. Season with a pinch of salt and set aside.
Season the steak on both sides with the cumin, black pepper, and the remaining salt.
Heat the olive oil in a 12-inch skillet over medium-high heat. Once hot, add the steak and cook for 4 minutes. Flip and cook for 3 to 4 minutes more until it reaches 145°F. Transfer the steak to a cutting board and let rest for 5 minutes.
Fluff the rice with a fork. Stir in the black beans, cilantro, and the remaining lime juice.
Slice the rested steak against the grain into thin strips. Place the rice and bean mixture in a bowl, top with the sliced steak, and garnish with the fresh salsa.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More lunch recipes