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Finished Latin Steak Bowl with Garnish, 2022

Latin Steak Bowl

A filling mixture of steak, beans, grains, and vegetables.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 8
Calories 580 kcal

Equipment

  • 1 Cast Iron Skillet
  • 1 Mixing Bowl
  • 1 Pot

Ingredients
  

Main Ingredients

  • 1.5-2 lbs. Flank Steak
  • 2 cans Black Beans (15oz cans)
  • 1 cup Quinoa (uncooked)
  • 2 cups Broth
  • 1 Bell Pepper (slices)
  • Salt & Pepper (to taste, for steak strips)
  • 8oz container Pico de Gallo (if not making your own)
  • Cooking Oil
  • 1/2 Avocado (per serving, sliced)

Optional, Less-Healthy Add-Ons

  • Sour Cream
  • Cotija Cheese (grated)
  • Tortillas (to make burritos)

Homemade Pico de Gallo

  • 3 med. Tomatoes (diced)
  • 1/4 cup Red Onion (diced)
  • 1/4 cup Fresh Cilantro (chopped)
  • 1 Jalapeño (seeded and diced)
  • 1 Tbsp. Lime Juice (freshly squeezed)
  • 1/2 tsp. Salt

Instructions
 

  • Slice bell peppers into 1 – 2in. stalks and set aside.
  • Slice flank steak against the grain, then slice into smaller, more bite-sized slices.
    Flank steak slice length
  • Cook 1 cup raw quinoa with 2 cups broth for about 15 minutes or until the quinoa has absorbed all the liquid and become semi-translucent.  Remove from heat when finished.
  • Heat a cast iron skillet, add cooking oil, and sauté the bell peppers until browned or charred.  Set bell peppers aside.
    Green bell pepper being seared
  • Reheat cast iron skillet (if needed) to searing temperature and add steak strips.  Flip and rearrange steak strips as needed while they cook and release juices.
    Flank steak releasing juices
  • Once the steak strips are reasonably cooked, set aside on a paper towel lined plate, and pour the juices out of the skillet.  Give the skillet a good wipe down, then return to heat and add some more oil.
    Flank steak juices removed
  • Pat steak strips dry before returning them to the skillet.  Flip and rearrange as needed until the steak strips have a crispy browned outside, fajita-style.  Set aside when finished.
    Crispy finish-sear on flank steak
  • Rinse and drain two 15oz. cans of black beans.
  • In a mixing bowl, add cooked quinoa, black beans, bell peppers, steak strips, and Pico de Gallo.  Mix until everything’s evenly distributed.
  • Serve in bowls with avocado slices and (optionally) grated cotija cheese and a spoon of sour cream.  Or, use as filling for a burrito.