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Flank Steak Bowls

Chunky Guacamole
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Ingredients

  • 1 (5-oz) pouch Montreal steak 30-minute marinade (or use other steak marinade)
  • 2 lb flank steak
  • 2 (8.8-oz) pouches microwavable long-grain white rice
  • ⅓ cup chopped fresh cilantro
  • 1 Tbsp butter
  • 1 (15-oz) can Southwest zest pinto beans (or use Ranch style beans)
  • 1 (8-oz) pkg shredded triple Cheddar cheese (or any shredded cheese blend)
  • 1 (10-oz) pkg multigrain tortilla chips (or use any tortilla chips on hand)
  • 1 (16-oz) container refrigerated salsa

Instructions

  1. Pour marinade over steak in a 13-x 9-inch baking dish; chill 10 minutes. Drain and season steak with salt and pepper, if desired.
  2. Preheat grill to medium-high heat. Grill steak 8 to 10 minutes per side or to desired doneness. Let stand 5 minutes; slice steak.
  3. Meanwhile, cook rice according to package directions. Toss cooked rice with cilantro and butter in a bowl until butter is melted. Season with salt and pepper, if desired.
  4. Heat beans in a saucepan over medium heat.
  5. Arrange steak, rice, beans, cheese, and chips in bowls. Top with salsa.



Side Dish Ingredients

  •  1 (15-oz) container chunky guacamole

Side Dish Instructions

  1. Serve guacamole with steak bowls.

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