How long does it take to make Rice Bowls with Marinated Flank Steak and Veggie Relish?

About 1 hr 20 mins in total: 1 hr 10 mins to prepare and 10 mins to cook.

How many calories are in one serving?

One serving provides about 1930.3 kcal. The full nutrition breakdown is above.

Rice Bowls with Marinated Flank Steak and Veggie Relish

Name: Rice Bowls with Marinated Flank Steak and Veggie Relish
Prep time: 1 h 10 min
Cook time: 10 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Tex-Mex, American, Mexican
Ingredients: 1 whole Avocado; 2 tsp Balsamic Vinegar; 15 oz Black Beans; 0.25 tsp Cayenne Pepper; 0.5 tsp Chili Powder; 0.5 cup Extra-Virgin Olive Oil; 0.25 cup Fresh Cilantro; 1 tsp Fresh Ginger; 2 whole Garlic; 2 whole Green Onion; 0.5 tsp Ground Cumin; 1 whole Jalapeño Pepper; 1 whole Lime; 1 tbsp Olive Oil; 1 whole Red Bell Pepper; 0.5 tsp Salt; 4 tbsp Sour Cream; 1.5 lb Steak; 0.5 tsp Steak Seasoning; 0.5 tsp Sugar; 8 oz Sweet Popped Corn Chips; 1 tbsp Unsalted Butter; 0.25 tsp White Pepper; 4 cups White Rice

Dinner 🍽️Lunch 🥪 Tex-Mex 🇺🇸🇲🇽American Mexican High-Protein 💪Gluten-Free Halal 🕌

Rice Bowls with Marinated Flank Steak and Veggie Relish layers tender, citrus- and spice-infused steak over fluffy rice with a bright corn and black bean relish. Fresh lime, jalapeño, and cilantro bring lively heat and herbal notes, while creamy avocado and a spoon of sour cream round it out. Ideal for a colorful weeknight dinner or casual weekend gathering.

Prep1 hr 10 mins
Cook10 mins
Serves4
DifficultyMedium

easyChef Pro health score

Calculated from USDA-referenced nutrient data for the ingredients in Rice Bowls with Marinated Flank Steak and Veggie Relish, not estimated by an AI model. The same recipe returns the same score every time.

46 Health Score

Glycemic ImpactFair: 52 / 100; Carb quality, not quantity. Higher is better.
Nutritional DensityPoor: 34 / 100; Nutrients per calorie. Higher is better.
Energy DensityFair: 42 / 100; Calories by weight. Higher means more food for fewer calories.
NOVA Processed Culinary Ingredients: 2 / 4; Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.

How it scores for each health goal

The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.

35
Heart Health: 35
Metabolic: 57
Digestive: 34
Inflammatory: 36
Performance: 42
General Wellness

1

For the marinade, add lime juice, jalapeño, garlic, balsamic vinegar, ginger, sugar, cumin, chili powder, salt, cayenne pepper, white pepper, cilantro, and extra-virgin olive oil to a food processor or blender. Pulse several times to combine, then purée for about 1 minute. Measure out 1/2 cup and set it aside.
2

Pour the remaining marinade into a 1-gallon plastic resealable bag. Add the steak and press out as much air as you can. Reseal the bag and refrigerate for at least 1 hour or up to 8 hours.
3

For the vegetable relish, mix the corn, black beans, and red bell pepper in a large bowl. Toss with the reserved 1/2 cup marinade until evenly coated, then refrigerate until serving.
4

Take the marinated steak out of the refrigerator about 5 minutes before cooking.
5

Add the butter and olive oil to a cast-iron skillet over medium-high heat. Pat both sides of the steak dry with a paper towel, then sprinkle both sides with Montreal seasoning. When the butter is foamy, place the seasoned steak in the skillet. Cook without moving it until browned, 3 to 4 minutes. Discard the marinade.
6

Flip the steak and cook until browned and it reaches your desired internal temperature, 3 to 4 minutes. If it is browning too fast, remove the skillet from the heat and let the residual heat finish cooking. An instant-read thermometer near the center should read 130 degrees F (54 degrees C) for medium-rare, 140 degrees F (60 degrees C) for medium, and about 150 degrees F (65 degrees C) for medium-well.
7

Transfer the steak to a cutting board and tent with foil to rest for about 10 minutes. Slice thinly across the grain.
8

While the steak rests, assemble the bowls. Put 1 cup of rice in each bowl. Stir the chopped avocado into the vegetable relish, then top the rice with about 1 cup of relish and 1/4 of the steak slices. Garnish each bowl with 1 tablespoon sour cream and chopped green onions.

About This Recipe

Rice Bowls with Marinated Flank Steak and Veggie Relish is made with 24 ingredients and serves 4. It takes about 1 hr 20 mins and is rated medium. Key ingredients include Avocado, Balsamic Vinegar, Black Beans, and Cayenne Pepper. Each serving provides about 1930.3 kcal, and is a good source of protein.

Recipe Questions

What is Rice Bowls with Marinated Flank Steak and Veggie Relish made of?: The main ingredients are Avocado, Balsamic Vinegar, Black Beans, Cayenne Pepper, Chili Powder. The full list of 24 is above.
How long does it take to make Rice Bowls with Marinated Flank Steak and Veggie Relish?: About 1 hr 20 mins in total: 1 hr 10 mins to prepare and 10 mins to cook.
How many calories are in one serving?: One serving provides about 1930.3 kcal. The full nutrition breakdown is above.
Is Rice Bowls with Marinated Flank Steak and Veggie Relish easy to make?: This recipe is rated medium, with 24 ingredients and 8 steps.
Is Rice Bowls with Marinated Flank Steak and Veggie Relish healthy?: Rice Bowls with Marinated Flank Steak and Veggie Relish has an easyChef Pro health score of 46/100. Per serving, it provides 1930.3 calories and 73.15 g of protein, or 146% of the Daily Value. It is a good source of dietary fiber, calcium, iron, potassium and vitamin C. Worth noting per serving: sodium at 1006.25 mg (44% of the Daily Value), saturated fat at 17.88 g (89% of the Daily Value) and added sugars at 6.08 g (12% of the Daily Value). It contains Milk, Corn, Garlic and Onions, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.

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