Description
Tender marinated steak with a perfect char served over cilantro lime rice and topped with fresh, colorful ingredients for a restaurant-quality bowl at home.
Ingredients
- 1.5 pounds flank steak or skirt steak
- 1/3 cup fresh lime juice
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1/2 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 3 cups cooked white rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro, chopped
- 1/2 teaspoon salt
- 1 large avocado, sliced
- 1/2 medium red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheese
- 1/2 cup pico de gallo or salsa
- 1/4 cup fresh cilantro
- 2 limes, cut into wedges
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro, chopped
- 1 clove garlic, minced
- 1/4 teaspoon salt
Instructions
1. Whisk together 1/3 cup lime juice, olive oil, 1/2 cup cilantro, 4 cloves garlic, cumin, chili powder, 1 teaspoon salt, black pepper, and smoked paprika. Pour over steak in a zip-top bag and marinate at least 30 minutes, ideally 2–4 hours.
2. Cook the rice if not already prepared. While still warm, stir in 2 tablespoons lime juice, 2 tablespoons cilantro, and 1/2 teaspoon salt.
3. Warm the black beans in a saucepan. Char the corn in a dry skillet over medium-high heat until lightly blistered.
4. Mix together sour cream or Greek yogurt, 2 tablespoons lime juice, 2 tablespoons cilantro, 1 clove garlic, and 1/4 teaspoon salt to create the dressing.
5. Remove steak from marinade and let sit at room temperature for 10 minutes. Pat dry. Heat a skillet or grill over high heat, add a little oil, and sear steak for 3–4 minutes per side until internal temperature reaches 130–135°F. Rest for 10 minutes.
6. Slice the steak against the grain at a diagonal into thin strips.
7. Assemble bowls with rice as the base. Top with black beans, corn, sliced steak, avocado, red onion, cherry tomatoes, and shredded cheese.
8. Finish with pico de gallo, a drizzle of dressing, fresh cilantro, and lime wedges before serving.
Notes
For the juiciest steak, cook to 130–135°F and allow it to rest before slicing.
Always slice against the grain to keep the meat tender.
Meal prep by storing components separately and assembling fresh.
Swap white rice for brown rice or cauliflower rice if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 95mg