Cilantro Lime Steak Bowls

$- 1 lb flank steak - 1/4 cup fresh cilantro, chopped - Zest and juice of 2 limes The main ingredients create a burst of flavor. Flank steak gives the dish its rich, savory base. Fresh cilantro adds a bright, herbal note that balances the steak's richness. The lime zest and juice bring a refreshing zing that uplifts every bite. - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon paprika - 2 cups cooked quinoa or rice The additional ingredients enhance the overall taste. Garlic adds depth and warmth. Ground cumin and paprika introduce a warm, earthy flavor that complements the steak. You can choose quinoa or rice as the base. Both options provide a hearty, satisfying foundation for your bowl. {{ingredient_image_1}} To start, make the marinade. In a small bowl, combine the lime juice, lime zest, chopped cilantro, minced garlic, cumin, paprika, salt, and black pepper. Mix well. Next, place the flank steak in a shallow dish or a resealable bag. Pour the marinade over the steak. Make sure it’s well coated. For the best flavor, let it marinate for at least 30 minutes. If you have time, marinating for up to 2 hours in the fridge works even better. Now, it’s time to cook the steak. Preheat your grill or grill pan over medium-high heat. After it heats up, take the steak out of the marinade and discard the leftover marinade. Grill the steak for about 5 to 7 minutes on each side. For the best taste, aim for medium rare. Once it’s cooked, remove the steak from the grill. Let it rest for 5 minutes. This helps keep it juicy. Then, slice it against the grain into thin strips. Let’s put it all together! Start with a base. You can use cooked quinoa or rice. Place a generous portion in each bowl. Next, add the sliced steak on top. Then layer on the toppings: halved cherry tomatoes, sliced avocado, corn, black beans, and red onion. For the final touch, garnish with extra chopped cilantro. You can add sliced jalapeños for some heat and lime wedges for a zesty drizzle. Enjoy your colorful and tasty meal! To grill flank steak, start with a clean grill. This keeps the steak from sticking. Preheat your grill to medium-high. A hot grill sears the meat. This gives a nice crust and locks in juices. When grilling, place the steak at an angle. This creates beautiful grill marks. Cook for about 5-7 minutes on each side. Use a meat thermometer for best results. Aim for 130°F for medium-rare. Letting the steak rest for 5 minutes helps the juices settle. Slice against the grain for tender strips. To boost the flavor, consider adding spices. Chili powder can add a nice kick. You might also try smoked paprika for depth. Fresh herbs like parsley or mint can brighten the dish too. For toppings, cherry tomatoes and avocado work well. They add freshness and creaminess. Corn and black beans bring sweetness and texture. If you like heat, sliced jalapeños are a great choice. Lime wedges give a zesty finish. With these tips, your bowls will be packed with flavor. Pro Tips Marinate Longer for More Flavor: For the best flavor, marinate the flank steak for up to 2 hours. This allows the citrus and spices to penetrate the meat deeply. Rest the Steak: Always let your grilled steak rest for 5 minutes after cooking. This helps the juices redistribute, resulting in a more tender bite. Slice Against the Grain: When slicing flank steak, make sure to cut against the grain. This will ensure your pieces are tender and easier to chew. Customize Your Bowls: Feel free to add or substitute your favorite toppings like cheese, sour cream, or fresh salsa to make the bowls your own! {{image_2}} You can change the protein in your cilantro lime steak bowls. Chicken or shrimp work well instead of flank steak. Both cook quickly and soak up the marinade flavors. - Chicken: Use boneless, skinless chicken thighs or breasts. Cut them into strips. Marinate and grill just like the steak. - Shrimp: Use large shrimp, peeled and deveined. Marinate for about 15-20 minutes. Grill them quickly for a tasty option. If you want a vegetarian dish, try tofu or tempeh. Both are great at soaking up flavors. - Tofu: Use firm tofu. Press it to remove excess water, then cut it into cubes. Marinate and grill or sauté until golden. - Tempeh: Slice tempeh into strips. Marinate and grill just like the steak. It has a nutty flavor that pairs well with the lime. You can get creative with herbs and sauces. This gives your dish a unique twist. - Different Herbs: Try parsley or basil if you want a different taste. These herbs add a fresh flavor. Experiment and find your favorite. - Customizing Sauces: Instead of the lime marinade, try a chipotle sauce for a spicy kick. You can also add yogurt or sour cream for creaminess. Toppings can also change. Add your favorite veggies or nuts. It’s all about making the dish suit your tastes. To store your cilantro lime steak bowls, use airtight containers. This keeps the flavors fresh. Place the bowls in the fridge within two hours of cooking. Proper storage helps avoid food waste. Your steak bowls will last in the fridge for about three days. Keep in mind that some ingredients, like avocado, can brown quickly. To slow this down, sprinkle lime juice on the avocado before storing it. For reheating, the best method is the stovetop. Gently warm your steak bowls in a skillet over low heat. This keeps the meat juicy and the grains fluffy. Stir the bowls often to ensure even heating. You can also use the microwave. Heat in 30-second bursts to avoid overcooking. Cover the bowl to keep moisture in. For side dishes, consider a fresh salad or tortilla chips. These add a nice crunch and balance the meal. Enjoy your tasty leftovers with these easy tips! You should marinate the steak for at least 30 minutes. For even more flavor, let it sit for up to 2 hours. The lime juice helps to tenderize the meat and adds a zesty taste. A good marinade makes the steak juicy and full of flavor. Just make sure to keep it in the fridge while it marinates. Yes, you can make the bowls in advance! Prepare the steak and let it cool. You can store the cooked steak, quinoa, and toppings separately in the fridge. When you are ready to eat, just assemble the bowls. This saves time on busy days and helps with meal prep. If you want to skip quinoa or rice, try using cauliflower rice, lettuce wraps, or even spiralized veggies. These options are lower in carbs and great for a fresh twist. You can also use farro or barley if you want a different grain. Each of these choices brings a unique texture and flavor to the dish. Cilantro lime steak bowls combine fresh flavors and key ingredients for a great meal. You learned how to marinate flank steak, cook it perfectly, and assemble a tasty bowl with quinoa or rice. Tips on grilling techniques and flavor swaps allow for endless creativity. Remember, you can switch proteins or customize toppings to fit your taste. Enjoy your cooking and make these bowls your own!$

Cilantro Lime Steak Bowls

A delicious and fresh bowl featuring marinated flank steak, quinoa or rice, and a variety of toppings.

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Course Main Course

Cuisine Mexican

Servings 4

Calories 450 kcal

Ingredients

1 lb flank steak
0.25 cup fresh cilantro, chopped
2 whole limes, zest and juice
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
0.5 teaspoon black pepper
2 cups cooked quinoa or rice
1 cup cherry tomatoes, halved
1 whole avocado, sliced
0.5 cup corn
0.5 cup black beans, rinsed and drained
0.25 cup red onion, finely chopped
to taste sliced jalapeños
to taste lime wedges
to taste extra cilantro

Instructions

In a small bowl, mix together the lime juice, lime zest, chopped cilantro, minced garlic, cumin, paprika, salt, and black pepper to create a marinade.
Place the flank steak in a shallow dish or a resealable plastic bag. Pour the marinade over the steak, ensuring it's well coated. Let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator for more flavor).
Preheat a grill or grill pan over medium-high heat. Remove the steak from the marinade and discard the leftover marinade.
Grill the steak for about 5-7 minutes per side, or until it reaches your desired level of doneness (medium rare is recommended for flank steak).
Once cooked, remove the steak from the grill and let it rest for 5 minutes before slicing it against the grain into thin strips.
To assemble the bowls, start with a base of quinoa or rice in each bowl.
Add sliced steak on top of the grain base, then layer with cherry tomatoes, avocado, corn, black beans, and red onion.
Garnish with additional chopped cilantro, sliced jalapeños for heat, and lime wedges for drizzle.

Notes

For extra flavor, marinate the steak for up to 2 hours.

Keyword bowl meal, cilantro, lime, quinoa, steak