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- 1 lb flank steak - 1 cup jasmine rice - 1 cup beef broth - 1/4 cup fresh cilantro, finely chopped - Juice of 2 limes - 1 cup cherry tomatoes, halved - 2 tablespoons olive oil - 1 teaspoon ground cumin - Salt and pepper to taste - Optional: sour cream or Greek yogurt for topping The ingredients for cilantro lime steak rice bowls are simple yet packed with flavor. The flank steak serves as the star of the dish. It is juicy and tender when cooked right. Jasmine rice adds a fragrant base that pairs perfectly with the steak. Cooking it in beef broth enhances the taste, making each bite delightful. Fresh ingredients are key. The lime juice brightens the dish, while the cilantro adds a fresh green note. Cherry tomatoes bring sweetness and color, making your bowl visually appealing. Olive oil adds richness to the marinade. Ground cumin gives a warm, earthy flavor that complements the steak. Season with salt and pepper to enhance all the flavors. If you like creaminess, consider topping your bowl with sour cream or Greek yogurt. It adds a nice touch! {{ingredient_image_2}} First, I mix the marinade. In a medium bowl, I combine olive oil, lime juice, cumin, garlic powder, salt, and pepper. Next, I stir in half of the cilantro. This adds a burst of fresh flavor. Now, I coat the flank steak. I place it into the marinade, making sure it covers every part. This is key for great taste. Cover the bowl with plastic wrap. I let it sit for at least 30 minutes at room temperature. For deeper flavor, I recommend marinating for up to 2 hours in the fridge. Rinsing the jasmine rice is important. I wash it under cold water until the water runs clear. This removes excess starch and helps the rice cook well. In a medium saucepan, I add the rinsed rice and beef broth. I bring it to a boil, then lower the heat to a gentle simmer. I cover the pan and let it simmer for about 15 minutes. The rice will absorb all the liquid and become fluffy. After that, I remove it from heat and let it sit for another 5 minutes, covered. I preheat my grill pan over medium-high heat. After that, I take the steak out of the marinade. I let any extra marinade drip off before cooking. I place the steak in the hot pan. For medium-rare, I cook it for 5-7 minutes on each side. If you prefer it more well-done, adjust the time. Once it's cooked, I let it rest for 5 minutes. This helps keep it juicy. Then, I slice it thinly against the grain to ensure it's tender. Next, I fluff the cooked rice with a fork. Then, I evenly distribute it among serving bowls. On top of the rice, I layer the sliced steak, halved cherry tomatoes, corn, and avocado slices. This creates a colorful and tasty base. To finish, I sprinkle the remaining cilantro on top. I like to add a squeeze of lime juice for extra zing. For a creamy touch, I can add a dollop of sour cream or Greek yogurt. For a nice touch, I arrange the ingredients well. This makes the bowl look vibrant. Serving each bowl with a lime wedge on the side adds a fun, decorative flair. - Best marination practices: To get great flavor, mix olive oil, lime juice, ground cumin, garlic powder, salt, and pepper. Add half the chopped cilantro to the marinade. This mix adds depth to the meat. Coat the flank steak well and let it sit at room temperature for at least 30 minutes or up to 2 hours in the fridge. The longer it marinates, the better it tastes. - Allowing the steak to rest: After cooking, let the steak rest for 5 minutes. This step keeps the juices inside. If you cut it right away, the juices will run out, and the steak will be dry. - Adjustments for larger servings: If you need more rice, just double or triple the amount. Keep the same ratio of rice to beef broth. This way, you ensure it cooks evenly. - Flavoring the rice with spices: To boost flavor, add a teaspoon of ground cumin or garlic powder to the broth. This makes the rice taste even better and ties it to the steak’s flavors. - Colorful layering techniques: When you assemble the bowls, layer the ingredients. Start with fluffy rice, then add sliced steak, cherry tomatoes, corn, and avocado. This makes it look inviting and fun to eat. - Using garnishes for visual appeal: Finish your bowl with a sprinkle of cilantro and a squeeze of lime juice. A lime wedge on the side adds color and is great for a burst of flavor. You can also add a dollop of sour cream or Greek yogurt for creaminess. Pro Tips Marinate for Flavor: The longer you marinate the steak, the more flavorful it will be. Aim for at least 2 hours, or overnight if possible, to maximize the infusion of flavors. Rest the Steak: After cooking, let the steak rest for 5 minutes before slicing. This helps the juices redistribute, ensuring a juicy and tender bite. Perfectly Fluffy Rice: Allow the rice to sit covered for an additional 5 minutes after cooking. This step helps to steam the rice further, making it fluffy and light. Colorful Presentation: For an eye-catching bowl, arrange the ingredients in separate sections. This showcases the vibrant colors and makes the dish more appealing. {{image_4}} You can switch up the protein in your cilantro lime steak rice bowls. If you prefer chicken, use boneless, skinless chicken thighs or breasts. Simply marinate and cook them the same way as the steak. Shrimp is another great option. Marinate them for just 15 minutes and cook quickly on high heat. If you want plant-based options, try using tofu or tempeh. Press the tofu to remove extra water, then cube it. Marinate it like the steak and grill or sauté until golden. You can also use chickpeas for a protein punch. Just toss them in the marinade and roast until crispy. While jasmine rice is a classic choice, you can explore other grains. Quinoa is a fantastic alternative. It cooks quickly, is high in protein, and adds a nutty flavor. Brown rice is another option; it has a chewier texture and more fiber. If you want to cut carbs, consider cauliflower rice. You can buy it pre-riced or make it at home by pulsing cauliflower florets in a food processor. Sauté it for about five minutes to soften. Adding toppings can elevate your bowl. Try sliced radishes for crunch or pickled onions for zing. Fresh jalapeños can add heat if you like spice. Seasonal vegetables are great too. In summer, add grilled zucchini or bell peppers. In fall, roasted butternut squash or sweet potatoes work well. These additions not only enhance flavor but also boost nutrition. Mix and match to find your favorite combo! You can store leftovers in the fridge for up to three days. To cool the food, place it in shallow containers. This helps to cool the food quickly and safely. Always cover the containers tightly to keep the flavors fresh. To reheat the rice, add a splash of water and cover it. You can microwave it for about one to two minutes. For the steak, use a skillet over low heat. This helps keep the meat juicy. Slicing the steak before reheating can also help it warm up evenly. Yes, you can freeze the rice and steak. Store them in airtight containers or freezer bags. When you are ready to eat, thaw them in the fridge overnight. For reheating, you can microwave the rice and steak together or in separate dishes. This way, you enjoy a tasty meal without losing texture. The best way to marinate steak is with a mix of oil, acid, and spices. I recommend marinating flank steak for at least 30 minutes. For deeper flavor, let it sit for up to 2 hours in the fridge. Key ingredients for a flavorful marinade: - Olive oil - Lime juice - Ground cumin - Garlic powder - Salt and pepper - Fresh cilantro These ingredients work together to make the steak tender and tasty. Yes, you can make these bowls ahead of time. Meal prep makes busy days easier. Cook the rice and steak, then store them separately in the fridge. They will stay fresh for about 3-4 days. Tips for meal prep and storage: - Let the steak cool before storing. - Use airtight containers for the rice and steak. - Keep chopped veggies in a separate container to maintain freshness. If you need alternatives for jasmine rice, you have several options. You can use basmati rice, which has a similar flavor. Quinoa is also a great choice and adds protein. Alternative rice options: - Basmati rice - Brown rice - Quinoa Grain substitutes for dietary needs: - Cauliflower rice for low-carb diets - Millet for gluten-free options To achieve the perfect steak doneness, use a meat thermometer. For medium-rare, aim for an internal temperature of 130-135°F. Visual cues for steak doneness: - Rare: cool red center - Medium-rare: warm red center - Medium: pink center - Well-done: brown throughout These tips help ensure your steak is cooked just right for the best flavor and texture. This blog post covered how to make cilantro lime steak rice bowls. You learned about the main and fresh ingredients, detailed steps to marinate and cook, plus tips for serving and storage. Remember, great steak starts with good marination. Experiment with protein and rice options for variety. Whether you enjoy it today or save it for later, this meal is a winner every time. Enjoy creating this flavorful dish and impressing everyone at the table!

Cilantro Lime Steak Rice Bowls

A flavorful and vibrant rice bowl featuring marinated flank steak, jasmine rice, fresh vegetables, and a zesty lime dressing.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 500 kcal

Ingredients
  

  • 1 lb flank steak
  • 1 cup jasmine rice
  • 1 cup beef broth
  • 0.25 cup fresh cilantro, finely chopped
  • 2 limes Juice of
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • to taste Salt and pepper
  • 1 cup cherry tomatoes, halved
  • 1 ripe avocado, sliced
  • 0.5 cup fresh or canned corn
  • optional sour cream or Greek yogurt for topping

Instructions
 

  • In a medium-sized bowl, mix together the olive oil, fresh lime juice, ground cumin, garlic powder, salt, and pepper. Stir in half of the chopped cilantro. Add the flank steak into the marinade, ensuring it's thoroughly coated. Cover and let it marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.
  • Rinse the jasmine rice under cold running water until the water flows clear. In a medium saucepan, combine the rinsed rice and beef broth. Bring to a boil, then lower the heat to a gentle simmer. Cover and let it simmer for about 15 minutes or until the rice is fluffy and all the liquid has been absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
  • Preheat a grill pan or skillet over medium-high heat. Remove the steak from the marinade and place it in the hot pan. Cook for approximately 5-7 minutes on each side for medium-rare doneness. Once cooked, remove the steak from the heat and let it rest for 5 minutes before slicing thinly against the grain.
  • Fluff the cooked jasmine rice with a fork and distribute it evenly among serving bowls. Layer the sliced steak, halved cherry tomatoes, corn, and avocado slices on top of the rice.
  • Sprinkle the remaining chopped cilantro on top. Optionally, add a dollop of sour cream or Greek yogurt and squeeze additional lime juice over the bowls.

Notes

For a colorful presentation, arrange ingredients artfully in the bowl and serve with lime wedges.
Keyword avocado, cilantro, lime, rice bowl, steak