Cilantro Lime Steak and Rice Bowls
A quick and satisfying bowl that combines marinated flank steak with rice, black beans, corn, avocado, and a creamy cilantro lime sauce.
Ingredients
For the steak
- 1 pound flank steak Thin cut, can substitute with skirt steak or sirloin.
- 1/2 cup fresh cilantro Chopped.
- 1/4 cup lime juice Freshly squeezed.
- 1 teaspoon salt To taste.
- 1 teaspoon black pepper To taste.
For the bowls
- 2 cups white rice Jasmine or basmati, cooked according to package instructions.
- 1 large avocado Gently ripe.
- 1 can black beans Rinsed.
- 1 cup corn Frozen, canned, or grilled leftovers.
- 1/2 cup creamy cilantro lime crema Mix of sour cream, Greek yogurt, mayo, lime, cilantro, and salt.
Instructions
Marinating the Steak
- Marinate the flank steak in a mixture of chopped cilantro, lime juice, salt, and pepper for at least 15 minutes.
Cooking the Rice
- Cook the white rice according to package instructions.
Cooking the Steak
- Grill or pan-sear the marinated flank steak for about 5-7 minutes on each side, or until cooked to your desired doneness.
Preparing the Toppings
- While the steak is cooking, prepare the toppings: slice avocado, rinse black beans, and warm corn if desired.
Assembling the Bowls
- Once the steak is done, let it rest for a few minutes, then slice it thinly.
- Assemble the bowls by placing a scoop of rice at the bottom, topping it with sliced steak, black beans, corn, and avocado.
- Drizzle with creamy cilantro lime crema and serve immediately.
Notes
You can use different cuts of steak and swap rice types as per your preference. Storage of leftovers is recommended in separate containers to maintain texture.