Description
Cilantro Lime Steak Bowls feature a vibrant herb sauce, perfectly seared steak, and a base of fluffy rice, topped with fresh ingredients for a delightful meal.
Ingredients
Scale
- 2 cups cooked long-grain white rice or cilantro-lime rice (warm)
- 1 cup fresh cilantro leaves (stems removed), finely chopped
- 3 tablespoons fresh lime juice (about 2 limes)
- 2 tablespoons olive oil, extra-virgin
- 1 small garlic clove, minced
- 1 teaspoon honey or agave
- Salt and freshly cracked black pepper to taste
- 1 lb flank or skirt steak, trimmed and patted dry
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup pickled red onion (optional)
- 2 tablespoons toasted pumpkin seeds or sesame seeds
- Lime wedges for finishing
Instructions
- Make the cilantro-lime sauce by combining cilantro, lime juice, olive oil, garlic, honey, salt, and pepper in a blender or bowl. Blend until smooth.
- Marinate the steak in a shallow dish with half the sauce for 15-30 minutes at room temperature.
- Heat a heavy skillet over medium-high heat. Add a teaspoon of oil and smear it across the surface.
- Sear the steak in the skillet for 3-4 minutes until a dark crust forms; flip and cook for another 3-4 minutes for medium-rare.
- Transfer the steak to a cutting board, tent with foil, and rest for 8-10 minutes. Slice thinly against the grain.
- Warm the rice, then assemble in bowls: add rice, sliced steak, avocado, cherry tomatoes, pickled onion, and drizzle with remaining sauce. Finish with toasted seeds and a lime wedge.
Notes
For best texture, bring the steak to room temperature before cooking. Toast seeds briefly for added crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg