Cilantro Lime Steak and Rice Bowls
A delightful fusion of marinated flank steak, tender rice, and fresh toppings drizzled with creamy cilantro lime crema, perfect for family dinners or laid-back evenings.
Ingredients
For the marinade
- 1.25 pounds flank steak A flavorful cut that becomes beautifully tender when marinated.
- ⅓ cup olive oil Rich and fragrant, adding a luscious base to the marinade.
- 1 unit lime, zested and juiced The zesty brightness elevates the dish.
- 1 tablespoon garlic, minced Aromatic garlic to enhance the savory flavors.
- ½ cup fresh cilantro, minced Adds depth and freshness.
- 1½ teaspoons salt Essential for balancing and enhancing all flavors.
- ½ teaspoon black pepper A hint of warmth and spice.
For the bowl
- 2 cups cooked white rice Fluffy and comforting, it serves as the hearty base.
- 1 can black beans, drained and rinsed Adds protein and texture.
- 1 cup corn kernels Sweet and crunchy, bringing a lovely contrast.
- 1 unit ripe avocado, sliced Adds indulgent richness.
- to taste cilantro lime crema Perfect for drizzling.
Instructions
Preparation
- In a large bowl, whisk together the olive oil, lime zest, lime juice, minced garlic, chopped cilantro, salt, and black pepper to create a marinade.
- Add the flank steak to the marinade, ensuring it's fully coated. Marinate for at least 15 minutes, longer for enhanced flavor.
- Cook the white rice according to package directions. For extra flavor, add a squeeze of lime juice to the cooking water.
Cooking
- Heat a skillet or grill pan over medium-high heat. Cook the flank steak for 4-5 minutes on each side, or until your desired doneness is reached.
- Allow the steak to rest for 5 minutes before slicing against the grain.
- In a small saucepan, warm the black beans and corn together with a sprinkle of salt and pepper.
- Slice the avocado just before serving.
Assembly
- Layer the cooked rice as the base, then top with sliced steak, warm black beans, corn, avocado, and finish with a drizzle of cilantro lime crema.
Notes
For best results, marinate the steak longer for deeper flavors, and do not overcrowd the pan when cooking for an ideal sear.