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Delicious cilantro lime steak and rice bowls with fresh ingredients

Cilantro Lime Steak and Rice Bowls

A delightful bowl that combines the zesty flavor of lime and the earthy warmth of cilantro with perfectly grilled steak and fluffy rice.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Steak Marinade
  • 1.5 lbs flank steak Can substitute with skirt steak or chicken.
  • 0.25 cup fresh lime juice About 2-3 limes.
  • 0.25 cup fresh cilantro, chopped Use fresh for best flavor.
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt and pepper, to taste
For the Rice
  • 1 cup jasmine rice
  • 2 cups water or low-sodium chicken broth
  • 1 tablespoon olive oil
  • Salt, to taste
For Toppings
  • Avocado, sliced
  • Cherry tomatoes, halved
  • Extra lime wedges
  • Additional cilantro, chopped

Method
 

Preparation
  1. In a large bowl, combine lime juice, chopped cilantro, minced garlic, olive oil, ground cumin, paprika, salt, and pepper. Whisk until well mixed.
  2. Add the flank steak to the marinade, ensuring it’s well-coated. Cover and refrigerate for at least 30 minutes, or up to 3 hours.
Cooking the Rice
  1. In a medium saucepan over medium heat, combine jasmine rice, water (or broth), and salt. Bring to a boil.
  2. Lower the heat to a simmer, cover, and cook for 15 minutes, until liquid is absorbed. Remove from heat and let it sit for 5 minutes before fluffing.
Grilling the Steak
  1. Preheat a grill or grill pan over medium-high heat.
  2. Remove steak from the marinade and let excess drip off. Grill for 6-7 minutes on each side, or until desired doneness is reached.
  3. Let the steak rest for 5 minutes before slicing thinly against the grain.
Serving
  1. Divide the rice among bowls and top with sliced steak. Add avocado, cherry tomatoes, lime wedges, and extra cilantro.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet to maintain texture. For vegetarian option, use marinated grilled portobello mushrooms or tempeh.