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- 1 lb flank steak - 2 cups cooked jasmine rice - 1/4 cup fresh cilantro, finely chopped - 2 ripe limes (zest and juice) - 2 tablespoons extra-virgin olive oil - 1 teaspoon ground cumin - 1 teaspoon garlic powder - Salt and freshly ground black pepper, to taste - 1 cup cherry tomatoes, halved - 1 ripe avocado, sliced - 1 jalapeño, thinly sliced (optional for spice) - 1/4 cup red onion, thinly sliced - 1/2 cup corn (fresh or canned, drained if canned) Gather these ingredients to make a delicious cilantro lime steak and rice bowl. Each element adds a unique taste and texture. The flank steak is the star, bringing rich flavor. The marinade is easy to make. Just mix lime juice, zest, olive oil, cumin, garlic powder, salt, and pepper. This blend adds a bright kick to the steak. Don't forget the toppings! The cherry tomatoes add sweetness, while the avocado gives creaminess. If you like heat, add jalapeño. Red onion adds a nice crunch, and corn sweetens the mix. These fresh ingredients come together in a beautiful way. You can find the Full Recipe to guide you through the steps to create this flavorful delight. Start by making the marinade. In a bowl, combine the juice and zest of two limes, extra-virgin olive oil, ground cumin, garlic powder, salt, and freshly ground black pepper. Whisk until you blend everything well. Place the flank steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it coats well. Seal the bag or cover the dish and refrigerate for at least 30 minutes. This step boosts the flavor. While the steak marinates, cook jasmine rice. Follow the package instructions for the best results. Once cooked, fluff the rice using a fork. This keeps the grains separate. Set the rice aside to stay warm. Next, preheat your grill to medium-high heat. Remove the flank steak from the marinade and discard the leftover marinade. Grill the steak for about 4-5 minutes on each side. This timing gives you a perfect medium-rare finish. Adjust the time if you prefer it more cooked. Once done, transfer the steak to a cutting board. Allow it to rest for about 5 minutes before slicing. This resting time helps keep the juices inside. Now it’s time to assemble your bowl. Start with a generous portion of jasmine rice as the base. Then, add the sliced grilled steak on top. Arrange your toppings, including cherry tomatoes, avocado, red onion, corn, and finely chopped cilantro. This creates a colorful and inviting dish. For a zesty kick, drizzle some lime juice over the assembled bowl. You can also garnish with more fresh cilantro for a vibrant finish. This adds brightness and enhances the flavor. For the full recipe, check the details above. To get the best flavor from your steak, follow these grill times based on doneness: - Rare: 3-4 minutes per side - Medium-rare: 4-5 minutes per side - Medium: 5-6 minutes per side - Medium-well: 6-7 minutes per side - Well-done: 7-8 minutes per side Resting your steak after grilling is key. Let it sit for about 5 minutes. This helps the juices stay in the meat. Slicing too soon will let those tasty juices run out. For fluffy jasmine rice, rinse it well before cooking. This removes excess starch and prevents stickiness. Use a ratio of 1 cup of rice to 1.5 cups of water. Let it simmer gently, then fluff with a fork once cooked. If you want variety, try using brown rice or quinoa. Each option adds its unique taste and texture. To boost flavor, consider adding spices like smoked paprika or cayenne pepper. Fresh ingredients like lime juice and herbs will brighten your dish. Using fresh toppings makes a big difference. Fresh cilantro and lime add zest. If you use canned ingredients, drain them well. This helps avoid excess moisture in your bowl. For the full recipe, check out the Cilantro Lime Steak and Rice Bowl. {{image_4}} You can switch up the protein in the bowl. If flank steak isn't your favorite, try chicken or shrimp. For a vegetarian option, use tofu. Each protein changes the taste a bit. When using chicken, marinate it the same way as the steak. Use the same lime juice and spices. For shrimp, you can marinate for just 15 minutes. It cooks quickly, so grill for only 2-3 minutes per side. Tofu also benefits from the marinade. Press it first to remove extra moisture, then cut it into cubes. Marinate for about 30 minutes before grilling. For a plant-based bowl, skip the meat. Instead, add more veggies. You can use black beans, bell peppers, or zucchini. These will give it a hearty feel. Consider mixing in some quinoa or brown rice for extra protein. You can also add roasted sweet potatoes for a sweet touch. For vegan options, make sure to check the marinade. Use agave or maple syrup instead of honey if needed. Get creative with herbs! Try adding parsley or mint to the bowl. These herbs give a fresh taste. You can also spice things up. Add diced jalapeños for heat or a splash of hot sauce. For a tangy twist, squeeze extra lime over the bowl. You can even add a dash of vinegar for a bite. This will brighten up all the flavors. Enjoy mixing and matching to find what you love! Check out the Full Recipe for inspiration. To keep your steak and rice fresh, place the leftovers in an airtight container. This helps avoid spoilage and keeps flavors intact. Always store the steak and rice separately to keep the rice from becoming soggy. Use glass containers or BPA-free plastic ones for safety. Make sure to cool the food to room temperature before sealing. When reheating, it’s best to warm the rice and steak separately. For the rice, add a splash of water and cover it in a microwave-safe bowl. Heat it in short bursts, stirring in between. This helps keep the rice fluffy. For the steak, use a pan on low heat. This ensures the meat stays juicy. Heat it just until warm, avoiding overcooking. If you want to freeze the dish, do it right after cooking. Allow it to cool, then pack the steak and rice into freezer-safe bags. Remove as much air as possible. Label the bags with the date. The steak and rice can stay fresh in the freezer for up to three months. When you're ready to eat, thaw it overnight in the fridge before reheating. You can serve many tasty sides with this bowl. Here are some ideas: - Black beans: They add protein and a creamy texture. - Grilled veggies: Try zucchini, bell peppers, or corn for a colorful touch. - A fresh salad: A simple green salad or a tomato salad pairs well. - Tortilla chips: They add crunch and are great for dipping. - Salsa: Fresh salsa or pico de gallo gives a zesty kick. These sides will enhance the meal and add more flavors. Yes, you can prepare parts of this dish in advance. Here are some tips: - Marinate the steak: You can do this the night before for better flavor. - Cook the rice: Make it a day ahead and store it in the fridge. - Chop toppings: Prepare the tomatoes, cilantro, and onion ahead of time. Keep them in airtight containers. - Assemble before serving: It's best to put the bowl together right before eating for freshness. These steps make meal prep easy and save time. To make the rice gluten-free, choose the right type. Here’s how: - Use jasmine rice: It’s naturally gluten-free and fluffy. - Check labels: Ensure your rice has no added gluten. - Rinse the rice: Rinse it before cooking to remove excess starch. This way, your dish remains gluten-free and delicious. Yes, this recipe works great for meal prep. Here are best practices: - Store portions: Divide the rice, steak, and toppings into separate containers. - Keep toppings fresh: Add avocado and cilantro right before serving to keep them vibrant. - Reheat carefully: Heat rice and steak gently to avoid drying them out. Following these tips ensures you enjoy this dish throughout the week. For the complete recipe, check the Full Recipe section. This blog post covered how to make a tasty Cilantro Lime Steak and Rice Bowl. We discussed the key ingredients, marinade, and toppings. You learned step-by-step cooking instructions, plus tips for perfect rice and steak. I shared variations for proteins and storage practices to keep your meal fresh. Cooking this dish brings bright flavors that everyone will enjoy. Give it a try and customize it to your taste!

Cilantro Lime Steak and Rice Bowl

Elevate your dinner routine with this delicious Cilantro Lime Steak and Rice Bowl! Packed with flavor from marinated flank steak and fresh ingredients like cherry tomatoes, avocado, and cilantro, this bowl is a satisfying meal that’s easy to make. In just 50 minutes, you can create a vibrant dish that’s perfect for sharing. Click through to discover the full recipe and impress your family tonight!
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Ingredients
  

1 lb flank steak

2 cups cooked jasmine rice

1/4 cup fresh cilantro, finely chopped

2 ripe limes (zest and juice)

2 tablespoons extra-virgin olive oil

1 teaspoon ground cumin

1 teaspoon garlic powder

Salt and freshly ground black pepper, to taste

1 cup cherry tomatoes, halved

1 ripe avocado, sliced

1 jalapeño, thinly sliced (optional for spice)

1/4 cup red onion, thinly sliced

1/2 cup corn (fresh or canned, drained if canned)

Instructions
 

Marinate the Steak: In a mixing bowl, combine the juice and zest of both limes, olive oil, ground cumin, garlic powder, salt, and black pepper. Whisk until well blended. Place the flank steak in a resealable plastic bag or a shallow dish and pour the marinade over it, ensuring the steak is well-coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 30 minutes (up to 2 hours for more intense flavor).

    Cook the Rice: While the steak is marinating, prepare the jasmine rice according to the package instructions. Once cooked, fluff the rice with a fork to separate the grains and set aside to stay warm.

      Grill the Steak: Preheat your grill or grill pan to medium-high heat. Remove the flank steak from the marinade and discard the marinade. Grill the steak for approximately 4-5 minutes on each side for a medium-rare finish, adjusting the time if you prefer a different doneness. Once grilled to your liking, transfer the steak to a cutting board and allow it to rest for about 5 minutes before slicing against the grain into thin strips.

        Prepare the Toppings: While the steak is resting, prepare the fresh toppings. Slice the cherry tomatoes in half, cut the avocado into wedges, and thinly slice the jalapeño if desired. Also, chop the red onion into small pieces.

          Assemble the Rice Bowl: In a large bowl, serve a generous portion of jasmine rice as the base. Arrange the sliced grilled steak on top, then add a colorful array of the cherry tomatoes, avocado slices, red onion, corn, and a sprinkle of freshly chopped cilantro.

            Finish with Lime: For a zesty kick, drizzle additional lime juice over the assembled bowl if you wish. Garnish with more fresh cilantro for a vibrant finish.

              Prep Time: 10 mins | Total Time: 50 mins | Servings: 4

                - Presentation Tips: Serve the dish in wide, shallow bowls, arranging the ingredients in distinct sections to create a vibrant and inviting display. Include lime wedges on the side to encourage guests to squeeze fresh lime juice over their bowls, enhancing the flavor and visual appeal.