Cilantro Lime Steak Bowls Recipe
Introduction
Cilantro Lime Steak Bowls are a fresh and flavorful meal that comes together quickly. This dish combines tender steak with zesty lime and aromatic cilantro over a bed of rice, making it perfect for a satisfying lunch or dinner.
Ingredients
- 1 lb steak
- 2 cups cooked rice
- 1/2 cup fresh cilantro, chopped
- 1 lime, juiced
Instructions
- Step 1: Cook the steak to your desired doneness using your preferred method, such as grilling or pan-searing.
- Step 2: Slice the steak and serve it over a bowl of cooked rice. Top with chopped cilantro and drizzle with fresh lime juice before serving.
Tips & Variations
- Marinate the steak in lime juice, garlic, and olive oil for 30 minutes to enhance flavor and tenderness.
- Add avocado slices or black beans for extra creaminess and protein.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop and add fresh cilantro and lime juice after warming to preserve their brightness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of rice?
Yes, you can use brown rice, jasmine rice, or even cauliflower rice as a low-carb alternative.
How do I know when the steak is done?
Use a meat thermometer for best results: 130Ā°F for medium-rare, 140Ā°F for medium, and 150Ā°F for medium-well. Let the steak rest for a few minutes before slicing.
PrintCilantro Lime Steak Bowls Recipe
Cilantro Lime Steak Bowls are a fresh and flavorful meal featuring tender, juicy steak served over fluffy rice, topped with zesty lime and vibrant cilantro. This easy-to-make dish balances savory and citrusy notes, perfect for a quick weeknight dinner or a satisfying weekend lunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-inspired
Ingredients
Steak
- 1 lb flank steak or skirt steak
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil
Rice
- 1 cup long grain white rice
- 2 cups water or broth
- Salt, to taste
Garnishes
- 1/2 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Prepare the Rice: Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water or broth to a boil. Add rice and a pinch of salt, reduce to a simmer, cover, and cook for 15-18 minutes until rice is tender and liquid is absorbed. Remove from heat and let it rest covered.
- Cook the Steak: Season both sides of the steak generously with salt and pepper. Heat olive oil in a skillet over medium-high heat. Once hot, add the steak and cook for about 4-5 minutes on each side for medium-rare, or longer to your preferred doneness. Remove steak and let it rest for 5 minutes before slicing thinly against the grain.
- Assemble the Bowls: Fluff the cooked rice with a fork and divide it evenly among serving bowls. Top each bowl with slices of the rested steak. Sprinkle freshly chopped cilantro over the top and serve with lime wedges on the side for squeezing over the bowl.
Notes
- Choose flank or skirt steak for the best flavor and tenderness in this recipe.
- Letting the steak rest after cooking ensures juices redistribute, making the meat more flavorful.
- Use broth instead of water to cook rice for enhanced flavor.
- You can add extras like black beans, avocado, or sautƩed vegetables to bulk up the bowl.
- For a lower-calorie option, consider using cauliflower rice instead of white rice.
Keywords: steak bowl, cilantro lime steak, Mexican bowl, rice bowl, easy dinner, weeknight meal
