Ingredients
Ingredients for the Bowls:
2 pounds flank steak
¾ cup SOOC Chipotle Olive Oil
½ cup SOOC Sicilian Lemon Balsamic Vinegar
Juice from 2 limes
2 tablespoons garlic, minced
½ cup fresh parsley, chopped – you can also chop more parsley and add into the rice for extra flavor
4 cups cooked rice or riced cauliflower
1 cup frozen or fresh corn
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Ingredients for the Cucumber and Avocado Salsa:
4 mini seedless cucumbers, chopped
2 large avocados, peeled and chopped
1 cup shelled edamame, cooked
½ cup fresh parsley, chopped
Juice from 2 limes
1 tablespoon SOOC Chipotle Olive Oil
1 tablespoon SOOC Sicilian Lemon Balsamic Vinegar salt and pepper
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Some other toppings for your bowls might include: Black beans, corn, shredded cheddar, hot sauce, sautéed mushrooms, chic peas, broccoli, sweet potatoes, tomatoes, peppers, a dollop of sour cream….The possibilities are endless.
Directions
1. Take the flank steak and cut into pieces or you can marinate whole and cut after it is cooked. Put steak in a bag or container with olive oil, balsamic vinegar, juice from two limes, garlic, and salt and pepper. Marinate for at least 30 minutes or prepare the night before. Make sure the steak is fully covered and add extra oil and vinegar if needed.
2. In a medium bowl add the cucumbers, avocados, edamame, fresh parsley, lemon and lime juice, balsamic vinegar, and salt and pepper. Mix all together.
3. In a medium frying pan (or grill) add some more SOOC olive oil and cook the steak to whatever temperature you prefer. Take out and set aside.
4. Cook the rice and any other toppings you may want.
5. Build your bowl by putting the rice on the bottom and then putting the steak, cucumber avocado salsa, and any other toppings next to each other on top.
6. Serve warm and enjoy!
