Carne Asada Burrito Bowl

Place steak in a resealable plastic bag or a large bowl. In a small bowl mix together cilantro, soy sauce, Worcestershire sauce, orange juice, 1 Tablespoon garlic, 1 Tablespoon olive oil, the cumin, and a pinch black pepper. Pour over steak, seal bag, and refrigerate 1 hour. (For most flavorful results, marinate 5 hours or overnight.)

Heat an extra-large skillet over medium-high. Add 1 Tablespoon olive oil, the remaining 2 Tablespoons garlic, the onion, and bell peppers. Cook 3 to 5 minutes or until onions turn slightly brown and translucent and edges begin to sear.

Add rice, black beans, and enchilada sauce to skillet; cook 2 to 3 minutes. Remove mixture from skillet.

Set same skillet over high. Once hot, coat with olive oil cooking spray; add steak. Cook about 5 minutes, stirring and cooking to desired doneness.

To assemble bowls: Add a portion of rice mixture to bowl; top with some steak. Add avocado, grape tomatoes, and chopped cilantro; serve with lime wedges. Serves 4.