Weeknight Flank Steak Taco Bowls (Black Blend Powered)

When you want tacos but you don’t want the whole taco assembly line, these bowls show up big. We’re talking quick-grilled flank steak with a punchy crust, piled over cilantro-lime rice with all the good stuff.

What you’ll need

• 1 to 1 1/2 lb flank steak
• 2 tbsp Brunk Black Blend BBQ Rub (plus more to taste)
• 1 tbsp olive oil
• 1 lime (zest + juice, divided)
• 2 cups cooked rice (white or jasmine)
• 1/3 cup chopped cilantro
• 1 cup corn (fresh, frozen, or grilled corn cut off the cob)
• 1 can black beans, drained and rinsed
• 1 cup pico de gallo (store-bought or homemade)
• 1 avocado, sliced
• Optional: sour cream or crema, hot sauce, shredded cheese

How to make it

1. Season the steak: Pat flank steak dry. Rub with olive oil, then coat all sides with Brunk Black Blend. Let it hang out 10 minutes while you prep the rest.
2. Char the corn: In a hot skillet (cast iron is perfect), sear corn 3–5 minutes until you get some good color. Set aside.
3. Make cilantro-lime rice: Toss warm cooked rice with lime zest, a squeeze of lime juice, chopped cilantro, and a pinch of Black Blend (optional but recommended). Keep it fluffy.
4. Grill/sear the steak: Cook over high heat (grill or skillet) about 4–6 minutes per side, depending on thickness, for medium-rare to medium. Pull it at about 125–135°F internal, then rest 8–10 minutes.
5. Slice it right: Slice thin against the grain for maximum tenderness.
6. Build your bowls: Rice first, then black beans, charred corn, pico de gallo, avocado, and steak. Finish with another lime squeeze and any extras you’re feeling.

Brunk tip

If you’ve got an extra 15 minutes, hit the steak with the rub a little earlier and let it sit in the fridge while you prep. The Black Blend sets up into an even better crust, especially over high heat.