Description
Fresh, bold, and satisfying, these steak bowls combine juicy steak, zesty lime, and colorful toppings for a delicious and customizable meal.
Ingredients
For the marinade
- 1 cup packed fresh cilantro leaves (Use fresh, not bottled)
- 3 tablespoons olive oil (Extra virgin recommended)
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- freshly ground black pepper to taste
For the steak and base
- 1 pound steak (flank, skirt, or sirloin) (Slice against the grain)
- 2 cups cooked rice, quinoa, or cauliflower rice (Warm base)
Toppings
- 1 medium avocado, sliced
- 1 cup cherry tomatoes, halved
- 1 small red onion, sliced
- 1 cup corn, fresh or grilled
- 1 cup black beans, rinsed and drained
- 1 jalapeño, sliced (Optional, for heat)
Optional extras
- 1/2 cup queso fresco or cotija, crumbled
- 1 cup shredded lettuce
- hot sauce to taste
Instructions
Prepare the Marinade
- In a blender or food processor, combine cilantro, olive oil, lime juice, lime zest, garlic, cumin, chili powder, salt, and pepper. Blend until mostly smooth.
- Marinate the steak in the mixture for at least 30 minutes, ideally up to 12 hours.
Cook the Steak
- Heat a cast iron skillet or grill to high heat.
- Pat the steak dry and sear for 3-5 minutes per side until it reaches 130-135°F for medium rare.
- Rest the steak for 5-10 minutes before slicing.
Assemble the Bowls
- Start with a warm base of rice, quinoa, or cauliflower rice.
- Layer on the sliced steak, followed by your choice of toppings.
- Drizzle with sauce, and finish with a squeeze of lime and flaky salt.
Notes
For meal prep, store components separately and combine just before serving. Use fresh ingredients for best flavor.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: dinner, Main Course
- Cuisine: Mexican