Description
A quick and customizable Mexican-Latin fusion bowl featuring smoky grilled steak, creamy Greek yogurt sauce, and vibrant toppings. Perfect for weeknights or gatherings with a bold, healthy twist free of pork and alcohol.
Ingredients
Flank steak or sirloin steak, 1 ½ pounds
Olive oil, 2 tablespoons
Garlic powder, 1 teaspoon
Smoked paprika, 1 teaspoon
Salt, to taste
Black pepper, to taste
Greek yogurt, ½ cup
Lime juice, 2 tablespoons
Fresh cilantro, ¼ cup (chopped)
Avocado, 1 (diced)
Cherry tomatoes, 1 cup (halved)
Canned black beans, 1 ½ cups (rinsed and drained)
Long-grain rice, 1 ½ cups (cooked)
Instructions
Whisk together olive oil, garlic powder, smoked paprika, salt, and pepper for the marinade. Add steak and let marinate 15–30 minutes.
Cook rice as directed. Stir in 1 tablespoon lime juice and 2 tablespoons chopped cilantro while warm.
Heat a grill or cast-iron skillet over medium-high heat. Sear steak for 3–4 minutes per side for medium-rare. Let rest 5 minutes before slicing thinly.
For the sauce, mix Greek yogurt, remaining 1 tablespoon lime juice, and 2 tablespoons chopped cilantro. Adjust seasoning if needed.
Assemble bowls with warm rice, sliced steak, black beans, cherry tomatoes, avocado, and a dollop of yogurt sauce. Garnish with extra cilantro.
Notes
Use regular paprika if smoked paprika is unavailable. Substitute buttermilk for yogurt in the sauce for a tangy alternative. Leftovers store well in the fridge for 2 days.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Grilling
- Cuisine: Latin Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 640
- Sugar: 5g
- Sodium: 480mg
- Fat: 30g
- Saturated Fat: 8g
- Carbohydrates: 58g
- Fiber: 10g
- Protein: 45g
- Cholesterol: 120mg