Description
Bright, zesty, and surprisingly filling steak bowls that are perfect for meal prep. Featuring tender flank steak marinated in fresh lime and cilantro, served over fluffy rice.
Ingredients
Scale
- 1.5 to 2 lbs flank steak
- 1 cup long grain white rice (Basmati or Jasmine)
- 2 cups water (for rice)
- Pinch of salt (for rice)
- 4 limes (juice and zest)
- 2 cups packed fresh cilantro (leaves and stems)
- 1/2 medium red onion, finely diced
- 3–4 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Kosher salt
- Freshly cracked black pepper
Instructions
- Rinse 1 cup of rice under cold water until clear. Add to a pot with 2 cups of water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes. Remove from heat and let sit covered for 10 minutes, then fluff with a fork.
- In a large bowl, whisk together the juice of 4 limes, zest of 2 limes, 2 tbsp olive oil, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, minced garlic, and 1 cup chopped cilantro to create the marinade.
- Pat the flank steak dry and place it in a ziplock bag or shallow dish. Pour the marinade over the steak, ensuring it is evenly coated. Marinate in the fridge for at least 30 minutes (up to 4 hours).
- Heat a large skillet or cast iron pan over medium-high heat until hot. Add the steak and cook for 4-5 minutes on one side without moving it to develop a crust. Flip and cook for another 4-5 minutes for medium-rare.
- Remove the steak from the pan and let it rest on a cutting board for at least 10 minutes to redistribute juices. Slice the steak thinly against the grain.
- Divide the cooked rice among four containers. Top with the sliced steak, diced red onion, and fresh cilantro leaves. Drizzle with extra lime juice if desired. Refrigerate.
Notes
Always slice the steak against the grain to ensure tenderness. Do not overcrowd the pan when searing the steak to ensure a good crust. Use fresh lime juice and zest rather than bottled for the best flavor. The bowls can be stored in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 475
- Sugar: 2
- Sodium: 450
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 45
- Fiber: 3
- Protein: 30
Keywords: meal prep, steak bowls, cilantro lime steak, flank steak, healthy dinner, quick meals, gluten-free