Cilantro Lime Steak Bowls

$- 1 lb flank steak - 1/4 cup fresh lime juice (about 2 limes) - 1/4 cup olive oil - 1/4 cup fresh cilantro, chopped The main ingredients form the base of the bowl. Flank steak offers rich flavor and tenderness when cooked right. Fresh lime juice adds a bright, zesty kick. Olive oil brings richness and helps the flavors blend. Fresh cilantro ties it all together with its unique taste. - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 cup cooked quinoa - 1 cup cherry tomatoes, halved - 1 avocado, sliced - 1 cup corn (fresh, canned, or frozen) - 1/2 red onion, thinly sliced - Crumbled feta cheese for topping (optional) These ingredients enhance the dish. Garlic gives depth, while cumin and chili powder add warmth. Quinoa is a great base that’s filling and healthy. Cherry tomatoes and avocado add freshness, while corn brings sweetness. Red onion provides a nice crunch, and feta cheese adds creaminess, if you choose to use it. - Extra cilantro - Alternative toppings Garnishes elevate the bowl. Extra cilantro adds a fresh pop. You can use alternative toppings like jalapeños for heat or lime wedges for extra zest. Get creative with what you like! {{ingredient_image_1}} To start, gather your marinade ingredients. You need fresh lime juice, olive oil, chopped cilantro, minced garlic, ground cumin, chili powder, salt, and pepper. 1. In a bowl, whisk together: - 1/4 cup fresh lime juice - 1/4 cup olive oil - 1/4 cup chopped cilantro - 2 cloves minced garlic - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste This mix will create a zesty flavor. 2. Next, coat the flank steak in the marinade. Make sure every part is covered. Cover the bowl and let it sit in the fridge. Aim for at least 30 minutes, but if you can, let it marinate for up to 4 hours. This will deepen the flavors. While the steak marinates, it’s time to cook the quinoa. 1. Rinse 1/2 cup of dry quinoa under cold water. This step helps remove any bitterness. 2. In a saucepan, add the rinsed quinoa and 1 cup of water. Bring this to a boil. Then, reduce the heat to a simmer. 3. Cover the pot and let it cook for about 15 minutes. The quinoa is ready when the water is absorbed. Fluff it with a fork and set it aside. Now, let’s grill the steak to perfection. 1. Preheat your grill or skillet over medium-high heat. This is key for a good sear. 2. Remove the steak from the marinade. Grill it for about 5-7 minutes on each side. This timing depends on how you like your steak. For medium-rare, aim for the lower end. 3. After grilling, let the steak rest for 5 minutes. This helps keep it juicy. Once rested, slice it against the grain for the best texture. These steps will give you a flavorful and tender steak for your bowls. For the best flavor, marinate your flank steak for at least 30 minutes. If you have more time, let it marinate for up to 4 hours. The longer you marinate, the more the steak will soak up the citrus and spice flavors. To make marinating easier, use a food-safe plastic bag. This way, you can coat the steak evenly and save space in your fridge. You can cook the steak in different ways. If you don’t have a grill, try broiling or pan-searing. Both methods will give you a nice sear and flavor. To achieve your perfect steak doneness, use a meat thermometer. Aim for 130°F for medium-rare and 140°F for medium. Once cooked, let the steak rest for 5 minutes. This helps keep the juices inside when you slice it. When assembling your bowls, start with a base of fluffy quinoa. Layer the sliced grilled steak on top, then add halved cherry tomatoes, avocado slices, corn, and thin red onion. To enhance the dish, drizzle the reserved marinade on top. For an extra touch, sprinkle crumbled feta cheese and garnish with more cilantro. This makes your dish look fresh and inviting. Pro Tips Marinate for Maximum Flavor: For the best flavor, marinate the steak for at least 2 hours, or even overnight. This allows the flavors to penetrate the meat more deeply. Let the Steak Rest: After grilling, let your steak rest for about 5 minutes before slicing. This helps the juices redistribute, making for a more tender and juicy bite. Use Fresh Ingredients: Opt for fresh lime juice and herbs to elevate the flavor profile. Fresh ingredients make a significant difference in the overall taste of the dish. Customize Your Bowls: Feel free to add or substitute any of your favorite toppings, like black beans or bell peppers, to make the bowls your own! {{image_2}} You can switch the flank steak for chicken or shrimp. Grilled chicken breast works well. Marinate it the same way. If you prefer shrimp, use large shrimp and grill them for just a few minutes. For a vegetarian option, use grilled vegetables like bell peppers and zucchini. Tofu is also a great choice. Just press it to remove water, then marinate and grill or sauté it. While quinoa is a great base, you can try different grains. White or brown rice works nicely. You can even use farro or barley for a chewy texture. If you want a low-carb meal, go for cauliflower rice. It cooks quickly and adds a nice crunch to your bowl. To add some heat, consider jalapeños or hot sauce. These will spice things up nicely. You can also play with dressings. An avocado dressing adds creaminess and richness. Try mixing mashed avocado with lime juice and a bit of garlic for a fresh twist. To keep your cilantro lime steak bowls fresh, place leftovers in a sealed container. Glass or BPA-free plastic containers work best. Store them in the fridge right away. This helps prevent spoilage and keeps the flavors intact. Try to eat the leftovers within three days for the best taste. You can freeze the individual parts of your steak bowls. First, cool the steak and quinoa completely. Place them in freezer-safe bags or containers. Avoid freezing the fresh veggies like tomatoes and avocado since they do not thaw well. When you are ready to eat, thaw the steak and quinoa overnight in the fridge. Reheat the quinoa in the microwave or on the stove with a splash of water. For steak, warm it gently in a pan on low heat. In the fridge, cooked quinoa can last about five days. The grilled steak stays good for three to four days. Keep an eye on your ingredients. If they smell off or look slimy, it’s best to toss them. Always check for signs of spoilage to stay safe. To make flank steak more tender, start by using a meat mallet. Gently pound the steak to break down fibers. Next, marinate it for at least 30 minutes. Acidic ingredients like lime juice help soften the meat. The longer you marinate, the more tender it gets. I suggest marinating for up to 4 hours for the best flavor and texture. Yes, you can use dry herbs if fresh cilantro is not available. Dried parsley or oregano can work as good substitutes. Use about one-third of the amount when using dried herbs. They are more concentrated than fresh herbs. While the flavor may change a bit, you will still enjoy a tasty meal. Many sides complement cilantro lime steak bowls nicely. Here are some great options: - Black beans - Grilled vegetables - Mixed green salad - Roasted sweet potatoes - Corn salsa These sides add color and texture. They also balance the flavors in your meal. You can mix and match based on your taste! Cilantro lime steak bowls are a tasty and easy dish to make. We covered the key ingredients, marination, and cooking steps for a great meal. Remember to use fresh ingredients and try different proteins or grains based on your needs. Storing leftovers correctly helps keep the dish fresh. You can enjoy customizing flavors and garnishes to suit your taste. Dive into this recipe and satisfy your cravings with a bowl full of flavor!$

A delicious and fresh bowl featuring marinated flank steak, quinoa, and vibrant toppings.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 45

Total Time 55

Course Main Course

Cuisine Mexican

Servings 4

Calories 500 kcal

Ingredients

1 lb flank steak
0.25 cup fresh lime juice
0.25 cup olive oil
0.25 cup fresh cilantro, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
to taste salt and pepper
1 cup cooked quinoa
1 cup cherry tomatoes, halved
1 whole avocado, sliced
1 cup corn
0.5 whole red onion, thinly sliced
optional crumbled feta cheese for topping
to taste extra cilantro for garnish

Instructions

In a bowl, whisk together lime juice, olive oil, chopped cilantro, minced garlic, cumin, chili powder, salt, and pepper. Reserve a small amount of marinade for drizzling later. Add the flank steak to the marinade, ensuring it's coated well. Cover and let marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more flavor.
While the steak is marinating, rinse 1/2 cup of dry quinoa under cold water. In a saucepan, combine quinoa with 1 cup of water. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes until the water is absorbed. Fluff with a fork and set aside.
Preheat the grill or a skillet over medium-high heat. Remove the steak from the marinade and grill for about 5-7 minutes on each side, or until it reaches your desired degree of doneness. Let it rest for 5 minutes before slicing against the grain.
In each serving bowl, start with a base of quinoa. Top with sliced grilled steak, halved cherry tomatoes, avocado slices, corn, and red onion.
Drizzle the reserved marinade over the top and sprinkle with crumbled feta cheese if desired. Garnish with extra cilantro for a fresh finish.

Notes

Marinate the steak for longer for enhanced flavor.

Keyword cilantro, healthy, lime, quinoa, steak