Steak Queso Rice Bowl
A delightful dish combining tender flank steak with creamy queso cheese sauce, savory black beans, and fresh toppings for a visually stunning meal.
Ingredients
Base Ingredients
- 2 cups Cooked white rice Use as the base for the bowl.
- 1 pound Flank steak Grill or pan-sear to your liking.
- 1 cup Queso cheese sauce Warm before serving.
- 1 can Black beans Rinse and drain before warming.
- 1 cup Corn Use canned, frozen, or fresh corn.
- 1 cup Diced tomatoes Fresh or canned can be used.
- 1 large Avocado Sliced for topping.
- 1/4 cup Fresh cilantro Chopped for topping.
- 1 Lime wedges For squeezing over the bowl.
Instructions
Preparation
- Season the flank steak with salt, pepper, and your favorite spices. Grill or pan-sear until cooked to your liking. Let it rest before slicing.
- In a saucepan, warm the queso cheese sauce over low heat, stirring occasionally until smooth.
- In a small pot, heat the black beans and corn until warmed through.
Assembly
- Start with a base of cooked white rice in each bowl.
- Top with sliced flank steak, warm beans, corn, and diced tomatoes.
- Drizzle queso cheese sauce on top and finish with slices of avocado, fresh cilantro, and a squeeze of lime juice.
Notes
For a delightful crunch, serve with tortilla chips. Adjust servings based on your group as this recipe is easily scalable.