Description
A vibrant and flavorful bowl featuring marinated steak, zesty lime, fresh cilantro, colorful veggies, and rice—perfect for a satisfying, customizable meal.
Ingredients
- 1 lb flank or skirt steak
- 1/2 cup fresh cilantro, chopped (plus extra for garnish)
- 2 limes, juice and zest
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp ground cumin
- Salt and pepper, to taste
- 3 cups cooked rice (white, brown, or cauliflower rice)
- 1 cup black beans, cooked or canned, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely diced
- 1 avocado, sliced
- Optional: shredded cheese, sour cream, hot sauce, sliced jalapeños
Instructions
- In a bowl, combine olive oil, lime juice and zest, minced garlic, chopped cilantro, chili powder, cumin, salt, and pepper. Add steak and coat well. Marinate for at least 30 minutes or up to 2 hours in the refrigerator.
- Preheat a grill or skillet over medium-high heat. Cook steak for about 4–5 minutes per side for medium-rare (adjust for thickness). Let rest for 5 minutes, then slice against the grain.
- Warm cooked rice if needed. In serving bowls, layer rice, black beans, corn, cherry tomatoes, diced onion, avocado, and sliced steak.
- Drizzle with extra lime juice, sprinkle with more chopped cilantro, and add optional garnishes like cheese, sour cream, or hot sauce. Serve immediately.
Notes
- For extra spice, add sliced jalapeños or more chili powder to the marinade.
- Swap rice with quinoa, farro, or greens for a lighter version.
- Use chicken, tofu, or shrimp as protein alternatives.
- Ensure all packaged ingredients are gluten-free if needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 560mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 70mg
