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Here's what you need: brown rice, salt, water, flank steak, small red onion, red bell pepper, lime juice, onion powder, chili powder, ground black pepper, fresh cilantro, lime



Total time

30 minutes




  • ¼ cup brown rice
  • 1 teaspoon salt (divided)
  • ¾ cup water
  • 4 ounces flank steak (thinly sliced)
  • 1 red onion (small, thinly sliced)
  • 1 red bell pepper (thinly sliced lengthwise)
  • 1 tablespoon lime juice
  • 1 teaspoon onion powder
  • ¾ teaspoon chili powder
  • ½ teaspoon ground black pepper
  • 2 tablespoons cilantro (chopped)
  • 1 lime (cut into wedges)


  1. Preheat oven to 450˚F (230˚C).
  2. Place the rice in a sieve and rinse under cold water to remove excess starch.
  3. Transfer the rice to a small pot with salt and water and bring to a boil over high heat. Reduce to a simmer, put a lid on, and cook until water is absorbed, about 45 minutes.
  4. In a bowl, add the skirt steak, red onion, bell pepper, lime juice, onion powder, chili powder, black pepper, and remaining salt and toss until well combined.
  5. Transfer to a parchment paper-lined sheet tray and bake for 12 to 15 minutes.
  6. Serve steak over rice and top with cilantro and lime wedges.
  7. Enjoy!
  8. View the recipe instructions at


Low carb

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