Description
Delightful Cilantro Lime Steak Bowls featuring marinated flank steak, cooked rice, and a medley of fresh toppings bursting with flavor.
Ingredients
- 1 pound flank steak
- ¼ cup fresh lime juice (about 2 limes)
- ¼ cup olive oil
- ¼ cup fresh cilantro (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup cooked rice (white or brown)
- 1 can black beans (rinsed and drained)
- 1 cup corn (fresh, frozen, or canned)
- 1 cup cherry tomatoes (halved)
- 1 avocado (sliced)
- ½ cup red onion (diced)
- ½ cup feta cheese (crumbled, optional)
- Extra cilantro for garnish
- Lime wedges for serving
Instructions
- In a medium bowl, whisk together lime juice, olive oil, cilantro, garlic, cumin, chili powder, salt, and black pepper.
- Add the flank steak and coat it well with the marinade. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours.
- Cook rice according to package directions.
- Heat black beans in a small saucepan over medium heat for about 5 minutes. Season with a pinch of salt or cumin if desired.
- If using fresh corn, cook it by boiling or sautéing briefly. Heat frozen corn as needed.
- Preheat your grill or grill pan to medium-high heat.
- Remove the steak from the marinade and let excess marinade drip off. Discard the marinade.
- Grill the steak for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness (approximately 130°F for medium-rare).
- Once cooked, let the steak rest for 5-10 minutes. Then slice it thinly against the grain.
- Assemble your bowls by dividing cooked rice into them, adding black beans, corn, cherry tomatoes, avocado slices, and red onion.
- Top each bowl with sliced steak and feta cheese, if desired.
- Garnish with extra cilantro and serve with lime wedges to enjoy!
Notes
For best results, marinate the steak for 2-4 hours for maximum flavor. Allow steak to rest before slicing to retain juices.
