Cilantro Lime Steak Bowls Ultimate
These Cilantro Lime Steak Bowls are a vibrant and flavorful meal perfect for a quick and easy weeknight dinner. Tender, juicy steak marinated in zesty cilantro and lime is nestled on a bed of fluffy rice with a variety of fresh and delicious toppings, creating a satisfying and customizable dish.
Equipment
- Cutting board
- sharp knife
- Large bowl
- Whisk
- Skillet or grill pan
- Medium saucepan
- fine mesh sieve
- Meat thermometer
- Paper towels
- Small bowls
Ingredients
- 1.5 lbs steak Flank, skirt, or sirloin
- ¼ cup olive oil
- ¼ cup lime juice freshly squeezed, about 2-3 limes
- ¼ cup chopped cilantro
- 2 cloves garlic, minced
- 1 jalapeno, seeded and minced optional
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup long-grain rice
- 2 cups water or chicken broth
- 1 tablespoon olive oil
- ½ teaspoon salt
- Black beans, rinsed and drained
- Corn, fresh or frozen
- Avocado, diced
- Cherry tomatoes, halved
- Red onion, thinly sliced
- Shredded lettuce
- Sals a
- Sour cream or Greek yogurt
- Lime wedges
Instructions
- In a large bowl, whisk together the olive oil, lime juice, cilantro, garlic, jalapeno (if using), cumin, chili powder, salt, and pepper.
- Place the steak in the bowl and turn to coat thoroughly.
- Cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
- Rinse the rice in a fine-mesh sieve until the water runs clear.
- In a medium saucepan, heat the olive oil over medium heat. Add the rinsed rice and cook for 1-2 minutes, stirring constantly, until lightly toasted.
- Add the water or chicken broth and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all the liquid is absorbed and the rice is tender.
- Fluff the rice with a fork and let it sit for a few minutes before serving.
- Remove the steak from the refrigerator and let it sit at room temperature for about 15-20 minutes.
- Heat a skillet or grill pan over medium-high heat until very hot.
- Remove the steak from the marinade (discard the marinade) and pat it dry with paper towels.
- Place the steak in the hot pan and cook for 3-5 minutes per side for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to ensure accuracy! For medium-rare, aim for an internal temperature of 130-135°F.
- Let the steak rest for at least 5-10 minutes before slicing against the grain.
- Slice the steak thinly.
- Start with a base of fluffy rice, then add the sliced cilantro lime steak. Add your favorite toppings – black beans, corn, avocado, tomatoes, red onion, lettuce, salsa, sour cream, and a squeeze of fresh lime juice.
Notes
For a spicier kick, add a pinch of cayenne pepper to the marinade or a drizzle of hot sauce. Marinating the steak is crucial for both flavor and tenderness. Leftover cooked steak, rice, and toppings can be stored separately in the refrigerator for up to 3 days. Get creative with toppings, such as mango salsa or pickled onions. For a healthier option, substitute brown rice or quinoa for white rice.