Cilantro Lime Steak and Rice Bowls
A delightful blend of flavors and textures featuring marinated flank steak, rice, black beans, corn, and fresh avocado, perfect for a family meal.
Ingredients
For the Marinade
- 1 ⅓ cup olive oil
- 1 lime zested and juiced
- 1 tablespoon garlic, minced
- ½ cup fresh cilantro, minced
- 1½ teaspoons salt
- ½ teaspoon black pepper
Main Ingredients
- 1¼ pounds flank steak Use ribeye or sirloin as an alternative
- 2 cups cooked white rice Follow package directions for cooking
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 ripe avocado, sliced Slice just before serving
- 1 batch cilantro lime crema Blend sour cream, lime juice, chopped cilantro, and salt
Instructions
Preparation
- In a large bowl, whisk together the olive oil, lime zest, lime juice, minced garlic, cilantro, salt, and pepper to create the marinade.
- Add the flank steak to the marinade, ensuring it’s completely coated. Allow it to marinate for at least 15 minutes, or up to 30 minutes for enhanced flavor.
- While the steak marinates, cook your rice according to the package directions, then set it aside to remain warm.
Cooking
- Heat a large skillet or grill pan over medium-high heat. Remove the steak from the marinade and cook for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness.
- Once cooked, let the steak rest for about 5 minutes, then slice thinly against the grain.
- Warm the black beans and corn separately in the microwave or on the stovetop, seasoning them lightly with salt and pepper to enhance their natural flavors.
Assembly
- To assemble the bowls, layer the cooked rice first, then top with sliced steak, black beans, corn, and avocado slices.
- Finish with a drizzle of cilantro lime crema, and serve immediately.
Notes
For extra flavor, add queso fresco or feta cheese on top. You can also substitute flank steak for chicken or shrimp.