# What You'll Need:
→ Steak and Marinade
01 - 1.1 lbs flank steak or sirloin
02 - 2 tablespoons olive oil
03 - 2 tablespoons gluten-free BBQ sauce
04 - 1 tablespoon lime juice
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Vegetables
10 - 1 red bell pepper, sliced
11 - 1 yellow bell pepper, sliced
12 - 1 green bell pepper, sliced
13 - 1 large red onion, sliced
14 - 1 tablespoon olive oil
15 - Pinch of salt and black pepper
→ Rice Base
16 - 1 1/4 cups long grain rice (basmati or jasmine)
17 - 2 cups water
18 - 1/2 teaspoon salt
→ Toppings
19 - 1/2 cup cherry tomatoes, halved
20 - 1 avocado, sliced
21 - 1/3 cup corn kernels (fresh, canned, or thawed)
22 - 1/4 cup shredded cheddar or Monterey Jack cheese
23 - 2 tablespoons fresh cilantro, chopped
24 - 4 lime wedges
25 - Optional: sour cream or Greek yogurt
# Cooking Steps:
01 - In a bowl, whisk together olive oil, BBQ sauce, lime juice, smoked paprika, ground cumin, garlic powder, salt, and black pepper. Add the steak and turn to coat evenly. Marinate for at least 15 minutes or up to 2 hours in the refrigerator for enhanced flavor.
02 - Rinse the rice under cold water until the water runs clear. In a saucepan, combine the rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes until the water is absorbed. Remove from heat and fluff with a fork.
03 - Heat 1 tablespoon of olive oil in a large skillet or grill pan over medium-high heat. Add the sliced bell peppers and red onion, season with salt and pepper, and sauté for 5 to 7 minutes until softened and slightly charred. Remove from heat and keep warm.
04 - Increase heat to high. Add the marinated steak to the skillet or grill and sear for 3 to 4 minutes per side for medium-rare, adjusting time to desired doneness. Transfer the steak to a plate, cover loosely with foil, and rest for 5 minutes.
05 - Thinly slice the rested steak against the grain to ensure tenderness.
06 - Divide the cooked rice among serving bowls. Top each with sautéed peppers and onions, sliced steak, cherry tomatoes, avocado slices, corn kernels, shredded cheese, and chopped cilantro. Serve with lime wedges and optional sour cream or Greek yogurt.
