A high-protein Steak Rice Bowl recipe featuring seasoned flank steak, jasmine rice, a fresh mango salsa, and a creamy chipotle sauce. Perfect for meal prepping.
1. Cook rice according to package directions, then mix in 1 tbsp lime juice, 2 tbsp cilantro, and 0.5 tsp salt.
2. In a separate bowl, combine diced mango, black beans, corn, red onion, 0.25 cup cilantro, 1-2 tbsp lime juice, and 0.5 tsp salt for the mango salsa. Mix well and let rest for 10 minutes.
3. For the steak, rub the flank steak with olive oil, 1.5 tsp salt, chili powder, cumin, smoked paprika, garlic powder, onion powder, 0.75 tsp black pepper, and the juice of 0.5 lime. Bake at 400°F for 12–18 minutes, until the internal temperature reaches ~130–135°F for medium-rare. Broil for 2–3 minutes to achieve a nice color. Let the steak rest before slicing against the grain.
4. Prepare the chipotle sauce by mixing nonfat Greek yogurt, chipotle peppers in adobo, 1 tsp lime juice, and salt to taste. Add a splash of water if needed to reach desired consistency.
5. Assemble the bowls: Start with a base of rice, then add sliced steak, a generous portion of mango salsa, and a drizzle of chipotle sauce. Divide into 5 preps for meal management.
