Description
A bright and satisfying bowl featuring marinated steak, rice, fresh toppings, and zesty flavors, perfect for a weeknight meal.
Ingredients
Marinade Ingredients
- 1/4 cup olive oil (For marinade and cooking)
- 2 tablespoons fresh lime juice (Brightens flavor)
- 1 tablespoon lime zest (Adds aromatic zest)
- 1/4 cup chopped cilantro (Use both stems and leaves)
- 3 cloves minced garlic
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt (Adjust to taste)
- 1/2 teaspoon pepper (Adjust to taste)
- 1 teaspoon honey (To balance acidity)
Base Ingredients
- 2 cups jasmine rice (Can substitute with brown rice or quinoa)
Toppings
- 1 medium avocado (Sliced)
- 1 cup corn (Fresh or roasted)
- 1 cup diced tomatoes
- 1/4 cup pickled onions
- 1 cup shredded lettuce
- 1 small jalapeño (Sliced, optional)
- 1/2 cup radish (Sliced, optional)
Instructions
Marinating the Steak
- In a bowl, whisk together olive oil, lime juice, lime zest, cilantro, garlic, cumin, chili powder, salt, pepper, and honey.
- Pour the marinade over the steak in a zip bag or shallow dish and coat well.
- Marinate for a minimum of 30 minutes, ideally 2-4 hours.
Cooking the Steak
- Preheat grill to medium-high heat or heat a cast-iron skillet.
- Grill the steak for 3-5 minutes on each side for medium-rare, or until desired doneness.
- Let the steak rest for 5-10 minutes before slicing.
Assembling the Bowls
- Prepare your base by cooking jasmine rice according to package instructions.
- Slice the rested steak thinly against the grain.
- In a bowl, layer warm rice, top with sliced steak, and add desired toppings.
- Finish with a squeeze of lime and a sprinkle of cilantro if desired.
Notes
Customize your toppings as you like. For a lighter version, consider using cauliflower rice instead of regular rice.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course
- Cuisine: American, Mexican