Cilantro Lime Steak Bowls
A vibrant and delicious dish combining marinated steak with refreshing toppings, perfect for family dinners or meal prep.
Ingredients
For the Marinade
- 1 lb flank steak A tender and flavorful cut.
- 1 cup fresh lime juice Bright and zesty for the marinade.
- 1 cup olive oil Helps tenderize the meat.
- 1/2 cup fresh cilantro, finely chopped Brings vibrant freshness.
- 2 cloves garlic, minced Adds depth to the marinade.
- 1 teaspoon cumin Enhances flavor profile.
- 1 teaspoon chili powder Adds a hint of heat.
- to taste salt and pepper Essential for seasoning.
For the Bowls
- 2 cups cooked brown rice Serves as a hearty base.
- 1 cup cherry tomatoes, halved Adds a burst of color.
- 1 whole avocado, diced Delivers a luscious texture.
- 1 cup corn (fresh or frozen) Sweet and crunchy complement.
- for serving lime wedges Adds extra zing before eating.
Instructions
Make the Marinade
- In a medium bowl, combine lime juice, olive oil, cilantro, garlic, cumin, chili powder, salt, and pepper. Whisk until mixed.
Marinate the Steak
- Place the flank steak in a resealable bag, pour the marinade over it, seal the bag tightly, and refrigerate for at least 30 minutes.
Preheat the Grill
- Heat your grill to medium-high.
Grill the Steak
- Take the steak out of the marinade, allowing the excess to drip off. Grill the steak for 5-6 minutes on each side or until it reaches your desired doneness.
Let It Rest
- Once grilled, remove the steak from the grill and let it rest for 5 minutes.
Slice the Steak
- Slice the steak against the grain into thin strips.
Assemble the Bowls
- Layer the bowls with cooked brown rice, add sliced steak on top, followed by halved cherry tomatoes, diced avocado, corn, and thinly sliced red onion.
Add Flavor
- Drizzle with leftover marinade (after boiling) or fresh lime juice.
Serve
- Serve immediately with lime wedges on the side.
Notes
For the best flavor, marinate the steak for up to 24 hours. Always let the steak rest and monitor cooking time to prevent overcooking.