Prep time: 10 minutes
Cook time: 15 minutes
Serves: 6
Ingredients
1 T. extra virgin olive oil
1½ lbs. flank steak
Sea salt and black pepper, to taste
½ c. frozen sweet corn, thawed
1 15-oz. can black beans, rinsed and drained
2 c. quinoa, cooked
1 head Romaine lettuce, shredded
10 cherry tomatoes, quartered
1 large avocado, diced
½ c. Feta cheese
¼ c. fresh cilantro, chopped
3 large limes, cut into wedges
Directions
- Heat olive oil in a large skillet over high heat. Season steak on both sides with salt and black pepper, to taste, and add to hot skillet. Cook for 3 minutes or so per side, or until the outside is charred.
- Remove from heat and allow steak to rest 5 minutes before cutting into slices.
- While the steak rests, reduce heat to medium and add corn and black beans to the same skillet. Cook, stirring occasionally, until heated through, approximately 3-4 minutes. Remove from heat and set aside.
- To assemble, divide the cooked quinoa, Romaine lettuce, corn, black beans, flank steak, tomatoes, avocado, and Feta cheese among 6 bowls.
- Sprinkle each bowl with chopped cilantro and serve immediately with fresh lime wedges for squeezing. Enjoy!
