Cilantro Lime Steak Bowls
Cilantro Lime Steak Bowls offer a delicious way to enjoy a well-balanced meal packed with vibrant flavors, featuring marinated flank steak over a hearty mix of rice, black beans, and corn.
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
- to taste Salt and pepper
For the Bowls
- 1 lb flank steak Marinated steak
- 1 cup uncooked rice Cooked in beef broth
- 2 cups beef broth For cooking rice
- 1 can black beans, drained and rinsed
- 1 cup corn kernels Fresh, frozen, or canned
- 1 large avocado, sliced
- 1/4 cup diced red onion
- 1 medium jalapeño, sliced (optional)
- Lime wedges for serving
Instructions
Preparation
- In a small mixing bowl, combine olive oil, minced garlic, fresh lime juice, lime zest, chopped cilantro, ground cumin, chili powder, along with salt and pepper. Whisk until smooth.
- Marinate the flank steak in the marinade, ensuring it's evenly coated. Cover and refrigerate for at least one hour, preferably overnight.
Cooking
- Preheat the grill to medium-high and remove the marinated flank steak from the refrigerator, discarding excess marinade.
- Grill the steak for about 4 to 5 minutes on each side, depending on desired doneness. Let it rest for about 5 minutes before slicing.
- Cook the rice in beef broth according to the package instructions.
Assembly
- In a large bowl, mix the cooked rice, black beans, and corn kernels.
- To serve, place a base of the rice and bean mixture in a bowl, top with sliced steak, avocado, diced red onion, and jalapeños.
- Drizzle fresh lime juice over the bowls and serve with lime wedges.
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Notes
For customization, consider adding toppings like roasted veggies or crumbled cheese. How long leftovers can last depends on the ingredient, so store separately in airtight containers.