The Essential Cookbook for Men: 85 Healthy Recipes to Get Started in the Kitchen by Villacorta MS RD Manuel

Author:Villacorta MS RD, Manuel [Villacorta MS RD, Manuel]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2019-12-02T16:00:00+00:00

For the pico de gallo

3 tomatoes, diced

¼ cup diced red onion

¼ cup chopped fresh cilantro

1 jalapeño pepper, seeded and diced

1 tablespoon freshly squeezed lime juice

½ teaspoon sea salt

For the bowl

1 teaspoon canola oil

1 pound flank steak, thinly sliced

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

2 (15-ounce) cans black beans, drained and rinsed

2 cups cooked brown rice

1 avocado, pitted, peeled, and sliced

To make the pico de gallo

In a medium bowl, stir together the tomatoes, onion, cilantro, jalapeño, lime juice, and salt and set aside.

To make the bowl

1 . Heat the oil in a large skillet over medium heat. Add the steak, season with the salt and pepper, and sauté for 10 minutes.

2 . Remove the skillet from the heat and stir in the beans, rice, avocado, and pico de gallo.

3 . Distribute the mixture into bowls and serve.

CHEF’S NOTE: Don’t worry if the meat starts to turn crunchy and brown. This is how I make steak, the Latinx way.

NUTRITION TIP: The amount of pico de gallo and avocado in this dish gives you at least a serving of vegetables.

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