Cilantro Lime Steak Bowls
Cilantro Lime Steak Bowls feature succulent grilled steak marinated in a zesty mixture, served on a bed of flavorful rice and topped with fresh ingredients, making it a delicious and nutritious meal option.
Ingredients
For the Marinade
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup fresh lime juice
- 1 teaspoon lime zest
- 1/2 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste Salt and pepper to taste
For the Bowl
- 1 lb flank steak Use high-quality for best flavor
- 1 cup uncooked rice Cook in beef broth for flavor
- 2 cups beef broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels Fresh, frozen, or canned
- 1 avocado, sliced
- 1/4 cup diced red onion
- 1 jalapeño, sliced (optional) For added heat
- Lime wedges for serving Lime wedges for serving Enhances flavor
Instructions
Preparation
- Combine olive oil, minced garlic, lime juice, lime zest, chopped cilantro, cumin, chili powder, salt, and pepper in a small mixing bowl and whisk until smooth.
- Place flank steak in a shallow dish or zip-lock bag. Pour marinade over steak, ensuring it's well-coated. Cover and marinate in the refrigerator for at least one hour or overnight for best flavor.
Cooking
- Preheat grill to medium-high heat. Remove the steak from marinade, discarding excess liquid, and grill for about 4-5 minutes on each side until cooked to your desired doneness. Let the steak rest for 5 minutes before slicing thinly against the grain.
- While steak grills, cook rice according to package instructions using beef broth instead of water.
Assembly
- In a mixing bowl, combine cooked rice, drained black beans, and corn kernels. Toss to ensure even distribution of flavors.
- Divide rice and bean mixture among serving bowls. Top with sliced steak, avocado, diced red onion, and jalapeño slices, if desired. Squeeze fresh lime wedges over each bowl before serving.
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Notes
Store leftover components separately in airtight containers. Steak lasts up to 3 days in the refrigerator, while the rice mixture lasts about 4 days. To maintain freshness, wrap avocado in plastic wrap.