Cilantro Lime Steak Rice Bowls

$- 1 lb flank steak - 1 cup jasmine rice - 1/4 cup fresh cilantro, chopped - 1 lime, juiced and zested - 1 tablespoon olive oil - 2 garlic cloves, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 1 avocado, sliced - 1/2 cup corn kernels (fresh or frozen) - Optional toppings: sour cream, additional cilantro, lime wedges Gathering the right ingredients is key for great flavor. Flank steak gives a nice taste and texture. Jasmine rice adds a lovely aroma and fluffiness. Fresh cilantro brightens the dish and lime juice gives it a zesty kick. Make sure to have garlic on hand. It adds depth to the marinade. Ground cumin and chili powder bring warmth and spice. You can adjust salt and pepper to suit your taste. Cherry tomatoes offer a sweet burst, while avocado adds creaminess. Corn adds a sweet crunch, which balances the flavors well. Lastly, optional toppings like sour cream or extra cilantro let you customize each bowl. With these ingredients, you can create a fresh and colorful meal that excites the palate. {{ingredient_image_1}} To mix the marinade, gather a bowl. Add olive oil, lime juice, lime zest, minced garlic, cumin, chili powder, salt, and pepper. Stir until blended. Place the flank steak in the bowl. Make sure it is well coated with the marinade. Cover the bowl with plastic wrap. Let it marinate in the fridge for at least 30 minutes. For best flavor, marinate for up to 2 hours. First, rinse the jasmine rice under cold water. Keep rinsing until the water runs clear. This helps remove extra starch. Next, in a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice and a pinch of salt. Reduce the heat to low, cover, and let it simmer for 15 minutes. After that, remove the pan from the heat. Let it sit, covered, for another 10 minutes. Fluff the rice with a fork and stir in the chopped cilantro. Preheat your grill or grill pan over medium-high heat. Remove the steak from the marinade, shaking off the extra marinade. Grill the steak for about 4-5 minutes on each side for medium-rare. If you want it more cooked, grill for a few more minutes. After grilling, move the steak to a cutting board. Let it rest for 5 minutes. This helps keep it juicy. Then, slice the steak thinly against the grain. To assemble the bowls, add a scoop of the cilantro lime rice as the base. On top, place the sliced steak. Next, add cherry tomatoes, corn kernels, and avocado slices. For a beautiful presentation, layer these ingredients neatly. You can squeeze a little extra lime juice over everything. If you want, add optional toppings like sour cream and extra cilantro. Enjoy your meal! To make your cilantro lime steak rice bowls shine, marinating is key. I recommend marinating your flank steak for at least 30 minutes. If you can, let it soak for up to 2 hours in the fridge. This helps the flavors sink in deeply. Fresh ingredients make a big difference too. Choose bright, vibrant cilantro and fresh lime. The zest and juice bring a burst of flavor that lifts the whole dish. For fluffy jasmine rice, rinse it well under cold water. This removes excess starch and helps prevent clumping. Use a 2:1 water-to-rice ratio. If you want softer rice, add a bit more water. After cooking, let it sit covered for 10 minutes. This step allows it to steam and get fluffy. Fluff the rice with a fork before mixing in the chopped cilantro for added flavor. You can cook your steak in a few different ways. Grilling is great, but you can also use a stovetop or broil it. To grill, preheat your grill to medium-high heat. Cook each side for about 4-5 minutes for medium-rare. To check if it’s done, use a meat thermometer. Aim for 130°F for medium-rare. Let the steak rest for 5 minutes before slicing. This keeps the juices inside for a tender bite. Pro Tips Marinate for Maximum Flavor: Allow the steak to marinate for at least 1 hour, or up to 2 hours for deeper flavor penetration. This not only enhances the taste but also helps tenderize the meat. Perfect Rice Technique: Rinsing the jasmine rice is crucial to remove excess starch. This prevents the rice from becoming gummy and ensures a light and fluffy texture once cooked. Resting the Steak: Always let the grilled steak rest for at least 5 minutes before slicing. This allows the juices to redistribute, resulting in a juicier and more flavorful steak. Customize Your Toppings: Feel free to add or substitute toppings based on your preference. Black beans, diced red onion, or a drizzle of hot sauce can enhance the flavor and texture of your bowls. {{image_2}} You can easily swap meat for grilled veggies or tofu. Zucchini, bell peppers, and mushrooms work great. Marinate the veggies in the same mix as the steak. This adds flavor and keeps it tasty. Tofu needs a little extra seasoning, so consider more lime juice and spices. You want it to shine with flavor. To make your bowl more nutritious, add beans or greens. Black beans or spinach give extra fiber and protein. Try topping with different sauces or dressings. A drizzle of chipotle sauce or a sprinkle of feta can elevate the dish. Feel free to mix and match for your taste! If you need gluten-free options, use rice and fresh veggies only. Always check labels on sauces or dressings for hidden gluten. For low-carb or keto-friendly meals, skip the rice. Use cauliflower rice instead for a great substitute. You still get that yummy flavor without the extra carbs. To keep your Cilantro Lime Steak Rice Bowls fresh, follow these steps: - Refrigeration: Store leftovers in airtight containers. This prevents air from drying out the food. Cool your meal to room temperature before sealing. - Freezing: For longer storage, freeze your steak and rice separately. Use freezer-safe containers or bags. Label with the date to track freshness. Reheating your leftovers can be tricky. Here's how to do it well: - Reheating Rice: Add a splash of water to the rice when reheating. This keeps it moist. Microwave in short bursts, stirring in between. - Reheating Steak: Warm steak gently to avoid toughness. Use a skillet on low heat. Add a drop of oil or butter for added flavor. Alternatively, you can use the microwave for 20 seconds at a time. Check often to prevent overcooking. You can swap flank steak for other cuts of beef. Skirt steak or sirloin works well. Both give great flavor and tenderness when cooked right. If you want to try something different, use pork tenderloin or chicken breast. They absorb marinades well and cook quickly. Yes, you can use brown rice. Just know it takes longer to cook. Brown rice needs about 30 to 40 minutes, while jasmine cooks in 15. The flavor will change a bit too. Brown rice has a nuttier taste, which some people really enjoy. These bowls can stay fresh for about 3 to 4 days in the fridge. To keep them nice, store the steak and rice in separate containers. This helps prevent sogginess. If you want to freeze them, you can keep them for up to 3 months. Just remember to defrost in the fridge before reheating. This blog post detailed how to make Cilantro Lime Steak Rice Bowls. We covered every ingredient, from flank steak to fresh cilantro. I shared step-by-step instructions for marinating, cooking, and assembling each bowl. You learned tips for flavor and cooking techniques, as well as variations for different diets. Now, gather your ingredients and enjoy creating this vibrant dish. Don't hesitate to make it your own with different toppings and serving suggestions. Cooking can be fun and tasty!$

Cilantro Lime Steak Rice Bowls

Looking for a delicious and healthy dinner? Try these Cilantro Lime Steak Rice Bowls! This easy flank steak recipe features marinated grilled steak paired with fluffy cilantro lime rice, fresh veggies, and avocado. Perfect for a satisfying weeknight meal or meal prep. Enjoy the vibrant flavors of this grilled steak and rice dish in just an hour. Save this easy rice bowl dinner for later and impress your family tonight! #CilantroLimeSteak #EasyDinner #HealthyBowls #FlankSteakRecipe

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Ingredients

1 lb flank steak

1 cup jasmine rice

1/4 cup fresh cilantro, chopped

1 lime, juiced and zested

1 tablespoon olive oil

2 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 avocado, sliced

1/2 cup corn kernels (fresh or frozen)

Optional toppings: sour cream, additional cilantro, lime wedges

Instructions

Marinate the Steak: In a bowl, combine olive oil, lime juice, lime zest, minced garlic, cumin, chili powder, salt, and pepper. Add the flank steak, ensuring it's well coated. Cover and let it marinate for at least 30 minutes, preferably in the refrigerator for up to 2 hours.

Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice and a pinch of salt. Reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for another 10 minutes. Fluff with a fork and stir in chopped cilantro.

Cook the Steak: Preheat a grill or grill pan over medium-high heat. Remove the steak from the marinade, shaking off any excess. Grill for about 4-5 minutes per side for medium-rare (or longer if desired for more doneness). Transfer the steak to a cutting board and allow it to rest for 5 minutes before slicing thinly against the grain.

Assemble the Bowls: In serving bowls, add a generous scoop of the cilantro lime rice as the base. Top with sliced steak, cherry tomatoes, corn kernels, and avocado slices.

Garnish and Serve: Squeeze a little extra lime juice over the top, and add any optional toppings like sour cream and extra cilantro. Serve immediately.

Prep Time: 10 min | Total Time: 1 hr | Servings: 4