Cilantro Lime Steak Bowls
A vibrant, flavor-packed dish featuring marinated flank steak, creamy avocado, zesty lime, and wholesome brown rice.
Ingredients
For the Marinade
- 1 cup fresh lime juice Zesty and invigorating
- 1 cup olive oil Aromatic and buttery
- 1/2 cup fresh cilantro, finely chopped Bright and fragrant
- 2 cloves garlic, minced Aromatic and bold
- 1 teaspoon cumin Warm and earthy
- 1 teaspoon chili powder Smoky and fiery
- to taste Salt For balance
- to taste Pepper For balance
For the Bowls
- 1 lb flank steak Rich in protein and tender
- 2 cups cooked brown rice Nutty and wholesome
- 1 cup cherry tomatoes, halved Sweet and juicy
- 1 whole avocado, diced Creamy and luscious
- 1 cup corn Sweet and crunchy
- 1/2 medium red onion, thinly sliced Sharp and tangy
- as needed Lime wedges for serving Bright and refreshing
Instructions
Preparation
- In a medium bowl, combine the fresh lime juice, olive oil, chopped cilantro, minced garlic, cumin, chili powder, salt, and pepper. Whisk until blended.
- Place the flank steak in a resealable plastic bag. Pour the marinade over it, ensuring it's well-coated. Seal and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
Cooking
- Preheat your grill or grill pan on medium-high heat.
- Remove the steak from the marinade and grill for about 5-6 minutes on each side for medium-rare doneness.
- Let the steak rest for 5 minutes to allow juices to redistribute.
- Slice the steak against the grain into thin strips.
Assembly
- In serving bowls, layer the warm brown rice, top with slices of steak, halved cherry tomatoes, diced avocado, corn, and sliced red onion.
- Drizzle with leftover marinade (after boiling) or additional lime juice.
- Serve immediately, garnished with lime wedges.
Notes
Slice the steak against the grain for tenderness. Stir-fry vegetables for added crunch. Customize the bowls with favorite toppings.