Cilantro Lime Steak Bowls

$- 1 lb flank steak - 1/4 cup fresh cilantro, finely chopped - Zest and juice from 2 limes The main ingredients create a fresh and vibrant flavor. Flank steak brings richness. Fresh cilantro adds a burst of brightness. The lime juice and zest give a zesty kick. Together, they form a perfect base for your steak bowls. - Sliced jalapeños - Lime wedges for serving - Extra cilantro for garnish These optional ingredients can enhance your dish. Jalapeños add heat and spice. Lime wedges help to brighten each bite. Extra cilantro can add even more freshness. Feel free to mix and match based on your taste. - 2 cups cooked quinoa or rice You can choose your base. Quinoa offers a nutty flavor and is high in protein. Rice provides a classic touch and pairs well with steak. Both options hold the flavors nicely and add texture. {{ingredient_image_2}} - Prepare the marinade: In a small bowl, mix the juice and zest of 2 limes, chopped cilantro, minced garlic, cumin, smoked paprika, salt, and pepper. This blend brings bright and zesty flavors. - Coat the steak: Place the flank steak in a dish or a bag. Pour the marinade over it. Make sure the steak is fully coated. Let it sit in the fridge for at least 30 minutes. You can let it marinate for up to 2 hours for more flavor. - Preheat the grill: Set your grill or grill pan to medium-high heat. This step is key for a nice sear. - Grill timing and doneness: Remove the steak from the marinade and let the excess drip off. Discard the leftover marinade. Grill each side for about 5-7 minutes. Aim for medium-rare for the best taste. - Base preparation: Start with a generous scoop of cooked quinoa or rice in each bowl. This is your hearty base. - Layering the toppings: Place the sliced steak on top. Add halved cherry tomatoes, avocado slices, corn, black beans, and chopped red onion. Marination time recommendations I suggest marinating the flank steak for at least 30 minutes. For more flavor, let it sit for up to 2 hours. This time allows the steak to soak in the lime and spice mix. The longer you marinate, the more taste it gets. Adjusting spice levels If you want more heat, add sliced jalapeños to the marinade or as a topping. You can also add more smoked paprika for a deeper flavor. Taste the marinade before using it to find the right spice level for you. Best grilling methods Preheat your grill or grill pan over medium-high heat. Make sure it’s hot before putting the steak on. This helps create a nice crust while keeping the inside tender. Grill the steak for about 5-7 minutes on each side. Resting the steak After grilling, let the steak rest for 5 minutes. This step is key! It allows the juices to spread throughout the meat. If you skip this, the juices will run out when you slice it. Arranging ingredients When you build your bowls, start with quinoa or rice at the bottom. Then layer the sliced steak and other toppings like cherry tomatoes and avocado. This makes each bowl look colorful and inviting. Garnishing tips Finish with a sprinkle of fresh cilantro on top. You can also add lime wedges and extra jalapeños for a pop of color. These small touches make your meal more appealing and delicious. Pro Tips Marinate Longer for Depth: For a more intense flavor, consider marinating the flank steak for a longer period, up to 2 hours. This allows the spices and lime to penetrate deeper into the meat. Resting is Key: After grilling, always let the steak rest for at least 5 minutes before slicing. This helps the juices redistribute, ensuring a juicy and tender steak. Grill Marks Matter: For beautiful grill marks and a smoky flavor, preheat your grill properly. Make sure it’s hot enough before placing the steak on it. Customize Your Bowl: Feel free to mix and match the toppings based on your preference. Adding ingredients like bell peppers or cheese can elevate the flavor and texture of your steak bowl. {{image_4}} You can swap flank steak for other meats. Chicken or pork works well. Just use the same marinade. Marinate the chicken or pork for about 30 minutes. Grill them like the steak. For a vegetarian option, try marinated tofu or tempeh. These options soak up the flavors nicely. Make these bowls your own with toppings. Use seasonal vegetables like bell peppers and zucchini. These add color and crunch. You can also switch the beans. Try pinto beans or chickpeas for a different taste. Feel free to add your favorite toppings, like cheese or salsa! The base of your bowl can change too. Instead of quinoa or rice, try cauliflower rice. It’s a great low-carb option. Brown rice is another choice for a nuttier flavor. Choose what you like best. Each base adds its unique touch to the dish. To store leftover steak, let it cool first. Then wrap it tightly in plastic wrap or foil. Place it in an airtight container. This keeps it fresh and prevents odors. Make sure to eat it within three to four days. For vegetables, store them separately. Place cherry tomatoes, avocado, corn, and black beans in their own containers. Keep them in the fridge. This helps maintain their texture and flavor. Use these toppings within three days for the best taste. To freeze assembled bowls, let them cool completely first. Then, use freezer-safe containers. Layer the ingredients, but avoid adding fresh toppings like avocado. Seal tightly to prevent freezer burn. You can freeze them for up to three months. For reheating, take the bowl out of the freezer a day before. Let it thaw in the fridge overnight. When you're ready, heat it in the microwave. Stir occasionally to ensure even warming. Aim for a hot temperature throughout. Cilantro lime steak bowls stay fresh for about three to four days in the fridge. If properly frozen, they last up to three months. Always check for signs of spoilage. If it smells off or changes color, it's best to toss it. Flank steak cooks best on a grill or a hot pan. You can also broil it. For grilling, preheat your grill to medium-high heat. Cook the steak for 5-7 minutes on each side. This gives a nice char while keeping it juicy. To check doneness, use a meat thermometer. Aim for 130°F for medium-rare. Let the steak rest for 5 minutes after cooking. This step helps keep it tender and juicy. Slicing against the grain also makes it easier to chew. Yes, you can prep these bowls ahead of time. For meal prep, marinate the steak the night before. This adds great flavor. Cook the steak and let it cool before slicing. You can store the steak, grains, and toppings separately in airtight containers. Keep them in the fridge for up to 4 days. If you want to save time, cook the quinoa or rice in advance. To make the marinade vegetarian-friendly, skip the steak. Instead, use tofu or tempeh. Both soak up flavors well. You can also use vegetables like bell peppers or zucchini. Marinate them just like you would the steak. This keeps the flavor strong and vibrant. For a different flavor, add some soy sauce or miso paste to the marinade. In this blog post, we explored how to create tasty steak bowls. We started with the main ingredients like flank steak, cilantro, and lime, noting some fun optional add-ons. Then, I shared steps for marinating and grilling the steak, along with tips for assembling the final dish. You learned about flavor boosts, cooking techniques, and how to store leftovers. These bowls are versatile, with options for protein and bases. Overall, enjoy creating your delicious steak bowls while customizing them to your taste!$

A flavorful and nutritious bowl featuring grilled flank steak, quinoa or rice, and fresh toppings.

Print Recipe Pin Recipe

Course Main Course

Cuisine Mexican

Servings 4

Calories 450 kcal

Ingredients

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

Instructions

In a small mixing bowl, combine the juice of 2 limes, lime zest, chopped cilantro, minced garlic, ground cumin, smoked paprika, salt, and black pepper to create a flavorful marinade.
Place the flank steak in a shallow dish or a resealable plastic bag. Pour the marinade over the steak, ensuring it is coated evenly. For enhanced flavor, let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
Preheat your grill or grill pan over medium-high heat. After marinating, remove the steak from the marinade, allowing any excess to drip off; discard the remaining marinade.
Grill the steak for approximately 5-7 minutes on each side, or until it reaches your preferred level of doneness (medium rare is recommended for flank steak).
Once grilled, remove the steak from the heat and let it rest for 5 minutes. This resting period allows the juices to redistribute. After resting, slice the steak against the grain into thin strips for optimal tenderness.
To assemble the bowls, start by adding a generous base of cooked quinoa or rice into each serving bowl.
Top the grain base with the sliced steak, followed by an array of toppings: halved cherry tomatoes, avocado slices, corn, black beans, and finely chopped red onion.
For the finishing touches, sprinkle over additional chopped cilantro, add sliced jalapeños for a kick, and serve with lime wedges on the side for an extra zesty drizzle.

Notes

Serve the bowls individually, arranging each ingredient neatly to showcase the vibrant colors.

Keyword bowl, cilantro, lime, quinoa, steak