1-First Step: Gather and prep ingredients* Take out 1 lb. flank or skirt steak from the fridge and trim any large pieces of fat if needed.* Minced 1 clove garlic, measure 1 1/2 tablespoons olive oil, 1/2 teaspoon ground cumin, and 1/4 teaspoon salt for the steak marinade.* Rinse the 1 15 oz. can black beans in a colander and drain. Thaw 1 cup frozen corn kernels under cool water if you prefer them cold or leave frozen if you plan to heat.* Dice 1 large tomato and half of 1 small onion. Chop cilantro from 1/2 bunch and set aside for pico de gallo.

2-Second Step: Make the steak marinade and marinateIn a small bowl, mix the minced garlic with 1 1/2 tablespoons olive oil, 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and juice from half the lime. Rub this mixture over the steak, cover, and refrigerate about 30 minutes while you cook the rice. Marinating longer, up to 4 hours, will deepen flavor if you have extra time.

3-Third Step: Cook the brown riceIn a medium saucepan, combine 1 1/2 cups uncooked brown rice with 3 cups chicken broth. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook 40-45 minutes until the rice is tender and liquid is absorbed. Fluff with a fork. Tip: stirring in a small handful of chopped cilantro after cooking keeps the rice lively. For a faster option, try quick-cooking brown rice or use a rice cooker.

4-Fourth Step: Make pico de galloIn a mixing bowl, combine the diced 1 large tomato and half the small onion with chopped cilantro from 1/2 bunch. Add juice from the second half of the lime and 1/4 teaspoon salt. Stir and let sit for at least 10 minutes so the flavors meld. Taste and adjust salt or lime as needed. If you prefer a deeper onion flavor, thinly slice the remaining onion and sauté before adding to the pico.

5-Fifth Step: Cook the steak and optional onionsHeat a heavy skillet over medium-high heat until hot. Add a bit of oil if needed and cook your marinated steak 3-5 minutes per side until a golden crust forms. Timing depends on steak thickness; aim for 135°F for medium-rare. Remove steak and rest for five minutes, tented with foil. While the steak rests, you can thinly slice the leftover half onion and sauté it in the steak skillet in the pan drippings until caramelized. This step adds savory depth and uses the skillet flavor.

6-Sixth Step: Slice the steak and assembleSlice the steak thinly against the grain for the most tender bites. Layer bowls with a base of brown rice, then add black beans, corn, pico de gallo, and sliced steak. Garnish with cilantro sprigs and a generous dollop of sour cream. Serve hot and let everyone add extra toppings like jalapeños or avocado if they like.

7-Final Step: Serving suggestions and timing* Serve immediately while steak and rice are hot. If making ahead, cool components quickly, store separately, and reheat gently before serving.* Estimated times: Prep time 20 minutes, Cook time 45 minutes, Total 1 hour and 5 minutes. Serves 4. Cost per recipe around NULL.50; cost per serving about NULL.63.