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RECIPE
15 INGREDIENTS17 STEPS45MIN

Flank Steak and Pepper Rice Bowl

4.0
1 Ratings

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Are you ready to be bowled over? Something as simple as mounding ingredients into a bowl can make you a winner in the kitchen! This recipe from Matthew Kadey starts with chewy, nutty brown rice. It makes a great foundation to support this delicious mélange of red bell pepper and sweet corn.
45MIN
Total Time

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Ingredients

US / METRIC
Servings:
2
Serves 2
1 ear
1 clove
2/3 cup
1/4 tsp
Chili Powder
1/4 cup
1/2
1/4 tsp
Ground Cumin
1 cup
Cold  Water
1/2 tsp
1/2 Tbsp
Canola Oil

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Nutrition Per Serving

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CALORIES
1313
FAT
36.5 g
PROTEIN
46.8 g
CARBS
208.6 g

Cooking Instructions

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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
In a small saucepot, combine Brown Rice (4 ounce) with Water (1 cup) and stir. Bring to a boil, then reduce heat to a simmer.
Step 3
Cover and cook for 25 minutes, or until the rice is tender and all moisture has been absorbed. Fluff rice and keep covered until plating.
Step 4
Roughly chop Garlic (1 clove) and place in the base of a blender.
Step 5
Remove the stems from the Fresh Cilantro (0.25 ounce) and discard. Roughly chop the cilantro leaves and set aside.
Step 6
Remove the skin from the Avocado (1/2) and place into blender.
Step 7
Juice the Lime (1/2) and pour into blender.
Step 8
Add Sour Cream (1/4 cup), Ground Cumin (1/4 teaspoon), Chili Powder (1/4 teaspoon), Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon) to the avocado, garlic, and lime juice in the blender. Blend until smooth.
Step 9
Slice Red Bell Pepper (1) in half and remove the stem, pith, and seeds, and discard. Slice the pepper into quarter inch strips.
Step 10
Pat Flank Steak (8 ounce) dry with paper towels. Coat each side with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon) and Canola Oil (1 teaspoon). Place on a baking sheet lined with foil.
Step 11
Place steak in oven to roast for ten minutes.
Step 12
Remove steak and let rest for five minutes.
Step 13
Meanwhile, in a large sauté pan over medium-high heat, add Canola Oil (1 teaspoon). Add the red bell pepper and cook for one minute, stirring occasionally until they start to soften.
Step 14
Add Corn (1 ear) kernels and cook until slightly charred, about one minute.
Step 15
Slice the flank steak into quarter inch slices against the grain.
Step 16
Divide the brown rice between two bowls. Add bell pepper mixture, and place steak on top. Drizzle with avocado dressing, and garnish with cilantro.
Step 17
Serve and enjoy!

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Nutrition Per Serving
Calories
1313
% Daily Value*
Fat
36.5 g
47%
Saturated Fat
10.0 g
50%
Trans Fat
0.0 g
--
Cholesterol
71.1 mg
24%
Carbohydrates
208.6 g
76%
Fiber
23.8 g
85%
Sugars
7.6 g
--
Protein
46.8 g
94%
Sodium
1235.1 mg
54%
Vitamin D
--
--
Calcium
100.2 mg
8%
Iron
9.5 mg
53%
Potassium
1102.1 mg
23%
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