Alexa Whats for Dinner

Heat some olive oil in a cast iron pan over medium-high. Add in the onion and bell pepper to sauté, and season with salt and pepper. Cook, stirring occasionally, for about 15 minutes, until veggies are deeply caramelized and softened. Meanwhile, allow the steak to come to room temperature. Pat dry and season generously with salt and pepper. Heat a little olive oil in a pan over medium-high, then add in the steak to sear. Cook for about 4 minutes per side, or until cooked to your liking. Set the steak aside, off the heat, to rest for at least 10 minutes. Once rested, cut into thin slices. Heat a bit more olive oil in a small pan over medium-high, then add in the corn kernels. Season with salt, pepper, and red pepper flakes, then cook, stirring occasionally, for about 10 minutes, until corn is lightly charred. Assemble the bowls! In each bowl, lay down some brown rice and pinto beans. Add on the steak slices, charred corn, tomatoes, queso fresco, and cilantro. Top each bowl with smashed avocado and a squeeze of lime. Enjoy!