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To make these tasty bowls, you need: - 1 lb flank steak - 1 cup jasmine rice - 2 cups chicken broth (or vegetable broth) - 1 cup fresh cilantro, chopped - 2 limes (juiced and zested) - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon cumin - 1 teaspoon paprika - 1/2 teaspoon salt - 1/2 teaspoon black pepper - 1 cup cherry tomatoes, halved - 1 avocado, sliced You can add more taste with these: - 1/2 cup corn (fresh or canned) If you have dietary needs, try these swaps: - Use quinoa instead of jasmine rice. - Swap flaxseed oil for olive oil for a vegan option. - Use tofu or tempeh in place of flank steak for a plant-based meal. {{ingredient_image_1}} To start, mix olive oil, lime juice, lime zest, garlic, cumin, paprika, salt, and pepper in a bowl. This mix will give your steak a burst of flavor. Take the flank steak and coat it well with this marinade. Cover the bowl and place it in the fridge. Let it marinate for at least 30 minutes. For even better taste, let it sit for up to 2 hours. While the steak marinates, rinse jasmine rice under cold water. This step removes excess starch and helps the rice stay fluffy. In a medium saucepan, bring chicken broth to a boil. Add the washed rice to the boiling broth. Lower the heat to low and cover it. Cook for about 15-18 minutes until the rice absorbs all the liquid. After cooking, let it sit covered for another 5 minutes. Preheat your grill or stovetop grill pan over medium-high heat. Once hot, take the steak out of the marinade. Grill the steak for about 5-7 minutes on each side. Check for your preferred doneness. After grilling, let it rest for 5 minutes. This resting time helps keep the steak juicy. Slice the steak against the grain for the best texture. Fluff the cooked rice with a fork. Mix in half of the chopped cilantro for a fresh taste. In serving bowls, begin with a layer of the cilantro lime rice. Then, place the grilled steak slices on top. Add halved cherry tomatoes and sliced avocado. If you like, sprinkle some corn on top. Finish by garnishing with the rest of the cilantro and a lime wedge. This adds a nice touch of brightness to your bowls. To get the best flavor, start with a good marinade. Mix olive oil, lime juice, zest, garlic, cumin, paprika, salt, and pepper in a bowl. Coat the flank steak well. Marinate it for at least 30 minutes, but up to 2 hours is even better. The longer it sits, the more flavor it absorbs. Keep it in the fridge to stay fresh. Rinse the jasmine rice under cold water until the water is clear. This step removes excess starch and helps the rice stay fluffy. In a medium saucepan, bring chicken broth to a boil. Add the rice, reduce the heat to low, and cover. Cook for about 15-18 minutes. Once done, let it sit for 5 minutes off the heat. Fluff it with a fork and mix in half of the chopped cilantro for a fresh taste. When serving, layer the ingredients to show off their colors. Start with the cilantro lime rice, then add the grilled steak slices. Top with halved cherry tomatoes and sliced avocado. If you like, add corn for extra sweetness. Garnish with the remaining cilantro and a lime wedge for a fresh pop. Drizzle any leftover marinade over the top for extra flavor. This makes your bowls look and taste amazing! Pro Tips Marination Time: For the best flavor, marinate the steak for at least 2 hours or overnight if possible. Resting the Steak: Allow the grilled steak to rest for 5 minutes before slicing to retain its juices. Rice Rinsing: Rinse the jasmine rice thoroughly to remove excess starch, resulting in fluffier rice. Presentation: Layer the ingredients in the bowl to highlight the vibrant colors and textures for a stunning presentation. {{image_2}} If you want a vegetarian or vegan bowl, skip the steak. Use marinated mushrooms or portobello caps instead. They soak up flavors so well. You can also use grilled zucchini or bell peppers. These veggies add great taste and color. For the base, keep the jasmine rice and mix in more cilantro for that fresh taste. Chicken is a tasty substitute for steak. Use chicken thighs or breasts for a juicy result. Marinate them just like the steak. Grill until cooked through, about 6-8 minutes per side. Tofu is another great option. Press it to remove excess moisture. Then, cube it and marinate. Grill or sauté until crispy on the outside. Both options work well in these bowls. Spice things up by adding chili powder or cayenne for heat. You can also mix in fresh herbs like parsley or mint for a twist. Try adding a dash of smoked paprika for depth. For a citrusy kick, use orange juice along with lime juice. Experimenting with flavors makes each bowl unique and fun. To keep your Cilantro Lime Steak Rice Bowls fresh, let them cool first. Place the leftovers in an airtight container. Store them in the fridge for up to three days. Make sure to separate the rice, steak, and toppings for better storage. This helps keep everything fresh and tasty. For reheating, the microwave works well. Place the rice and steak in a bowl. Cover it with a damp paper towel to keep moisture in. Heat for one to two minutes, checking halfway through. You can also use a skillet on low heat. Add a splash of broth or water to prevent drying out. Heat while stirring until warm. If you want to freeze your rice bowls, store them in freezer-safe containers. Keep the rice and steak separate from toppings like avocado and tomatoes. These toppings do not freeze well. Use the frozen meals within three months for the best taste. When you are ready to eat, thaw in the fridge overnight and reheat as mentioned. Yes, you can prepare the cilantro lime steak rice bowls ahead of time. You can marinate the steak the night before. Just keep it in the fridge. You can also cook the rice and store it in an airtight container. This way, your meal is almost ready when you need it. Just grill the steak and assemble the bowls when you are ready to eat. These bowls taste great with many sides. You can add black beans for extra protein. A fresh green salad adds crunch. You might also serve tortilla chips for some fun texture. Don’t forget to offer hot sauce for those who like a kick! To check if your steak is done, use a meat thermometer. Aim for 130°F for medium-rare and 145°F for medium. If you don’t have a thermometer, you can use the touch test. Press the steak with your finger. If it feels soft, it's rare. If it feels firm, it’s done! To adjust the spice level, you can add more or less paprika and cumin. If you like heat, add some chili powder or cayenne pepper. For a milder taste, reduce these spices. You can also serve a mild salsa on the side for those who want less spice. In this post, we explored how to make Cilantro Lime Steak Rice Bowls. We covered the key ingredients, marinating techniques, and cooking methods. I shared tips for perfect rice and tasty variations for different diets. Remember, meal prep can be easy. Storing leftovers helps save time. Experiment with flavors to find your perfect bowl. Enjoy creating your own delicious version!

Cilantro Lime Steak Rice Bowls

A flavorful bowl featuring marinated flank steak, cilantro lime rice, and fresh toppings.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 500 kcal

Ingredients
  

  • 1 lb flank steak
  • 1 cup jasmine rice
  • 2 cups chicken broth (or vegetable broth)
  • 1 cup fresh cilantro, chopped
  • 2 units limes (juiced and zested)
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 2 salt
  • 1 2 black pepper
  • 1 cup cherry tomatoes, halved
  • 1 unit avocado, sliced
  • 0.5 cup corn (fresh or canned)

Instructions
 

  • Start by marinating the steak: In a bowl, combine olive oil, lime juice, lime zest, minced garlic, cumin, paprika, salt, and black pepper.
  • Add the flank steak to the marinade, making sure it is well coated. Let it marinate in the refrigerator for at least 30 minutes or up to 2 hours for more flavor.
  • While the steak is marinating, rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring the chicken broth to a boil. Add the rice, reduce heat to low, cover, and cook for about 15-18 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
  • Preheat a grill or stovetop grilling pan over medium-high heat. Once hot, remove the steak from the marinade and grill it for about 5-7 minutes per side, or until it reaches your desired doneness. Let it rest for 5 minutes before slicing against the grain.
  • Fluff the cooked rice with a fork and mix in half of the chopped cilantro.
  • In serving bowls, start with a base of cilantro lime rice, then top with the grilled steak slices, halved cherry tomatoes, sliced avocado, and corn if using.
  • Garnish with the remaining cilantro and a wedge of lime on the side for additional fresh lime juice.

Notes

Serve the bowls layered to showcase the vibrant colors, and drizzle any remaining marinade over the top just before serving.
Keyword cilantro lime, grilled, rice bowls, steak