This vibrant and flavourful bowl features tender grilled flank steak, smoky corn on the cob, creamy avocado, and hearty pinto beans, all brightened with a zesty chimichurri sauce over a bed of rice.
1 lb flank steak
2 ears of corn, husked
2 cups cooked rice
2 cups pinto beans*
2 avocados, pitted and sliced
⅔ cup prepared chimichurri sauce
*Use 2 cups soaked and cooked pinto beans or 1 (540 mL) can of pinto beans, drained and rinsed.
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