Cilantro Lime Steak Bowls

$- 1 lb flank steak - 1/4 cup fresh cilantro, chopped - 2 limes (one juiced and one cut into wedges) The main ingredients play a big role in the flavor of this dish. Flank steak is tender and juicy when cooked right. Fresh cilantro adds a bright, herby taste. Limes bring a tangy zest that balances the richness of the steak. - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste These additional ingredients make the marinade special. Olive oil helps the flavors stick to the meat. Garlic gives a nice aroma and taste. Cumin and chili powder add warmth and spice. Salt and pepper enhance every bite. - 1 cup cooked quinoa - 1 cup black beans, rinsed and drained - 1 cup corn (fresh or canned) - 1 avocado, sliced - 1/2 cup cherry tomatoes, halved The bowl components add texture and nutrition. Quinoa serves as a hearty base. Black beans offer protein and fiber. Corn adds sweetness and crunch. Avocado gives creaminess, while cherry tomatoes add freshness. Together, they create a colorful and tasty meal. {{ingredient_image_1}} To marinate the steak, start by making the marinade. In a bowl, mix the juice of one lime, olive oil, minced garlic, chopped cilantro, cumin, chili powder, salt, and pepper. This blend creates a bright and tasty flavor. Now, place the flank steak in a resealable bag or a shallow dish. Pour the marinade over the steak, ensuring it is well coated. Seal the bag or cover the dish. Let it marinate in the fridge for at least 30 minutes. For even more flavor, let it marinate for up to 4 hours. Next, preheat your grill or grill pan to medium-high heat. Once it's hot, take the steak out of the marinade and discard the marinade. Grill the steak for about 4 to 5 minutes on each side. Check for your preferred doneness. For medium-rare, aim for an internal temperature of about 130°F. After cooking, let the steak rest for 5 minutes. This helps keep it juicy. Slice the steak against the grain into thin strips. Now it's time to assemble the bowls! Start with a base of cooked quinoa. This will add a nice, nutty flavor and a good texture. Next, top the quinoa with the sliced steak. Add rinsed black beans and corn. Then, layer on sliced avocado and halved cherry tomatoes for freshness. To finish, garnish your bowls with lime wedges and any optional toppings you like. Feta cheese, radish slices, or extra cilantro can add great flavor and color. Enjoy your vibrant and tasty meal! To get the best flavor, you should marinate the steak. Mix lime juice, olive oil, garlic, cilantro, cumin, and chili powder in a bowl. Place the flank steak in a bag and pour the marinade over it. Seal the bag and let it sit. For a quick boost, marinate for 30 minutes. If you have time, 4 hours will give you even more flavor. Cooking the steak just right is key. Preheat your grill to medium-high heat. Take the steak out of the marinade. You don’t need any extra oil. Grill it for 4-5 minutes on each side for medium doneness. Use a meat thermometer if you like. The steak should reach 130°F for medium-rare. Let it rest for 5 minutes before slicing. This helps keep the juices in. Pair your steak bowl with a light wine, like Sauvignon Blanc. It goes well with the fresh flavors. For sides, try a simple green salad or grilled veggies. When you serve, start with a scoop of quinoa. Layer on the steak, black beans, corn, avocado, and tomatoes. For a pop of color, add lime wedges and sprinkle some feta or radish slices on top. This makes your bowl look vibrant and inviting. Pro Tips Marinate Longer for More Flavor: For the best flavor, marinate the flank steak for up to 4 hours. The longer it marinates, the more the flavors will penetrate the meat. Let the Steak Rest: After grilling, let the steak rest for about 5 minutes. This allows the juices to redistribute, resulting in a juicier and more tender steak. Customize Your Toppings: Feel free to add your favorite toppings like jalapeños, sour cream, or lettuce to enhance the flavor and texture of your steak bowls. Use a Meat Thermometer: To achieve your desired level of doneness, use a meat thermometer. Aim for 130°F for medium-rare, 140°F for medium, and 160°F for well-done. {{image_2}} You can easily change the protein in your Cilantro Lime Steak Bowls. If you prefer chicken, use boneless chicken thighs or breasts. This will give you a lighter flavor. Simply marinate the chicken in the same marinade as the steak. Grill it for about 6-7 minutes on each side. If you want a plant-based option, tofu is a great choice. Use extra-firm tofu for the best texture. Press it to remove excess water, then cut it into cubes. Marinate the tofu just like the steak, then grill until golden. For gluten-free options, stick with quinoa and avoid any sauces that contain gluten. All the main ingredients in this recipe are gluten-free, making it easy to enjoy. If you're looking for vegan adaptations, replace the steak with tofu. Skip the cheese and use avocado for creaminess. You can also add more veggies for extra flavor and nutrients. You can swap out the black beans and corn for other options. Try chickpeas or lentils for a different taste. If quinoa doesn’t suit you, brown rice or farro works well too. These swaps keep your meal fresh and exciting while maintaining balanced nutrition. Store leftovers in an airtight container. Keep them in the fridge for up to three days. This keeps the flavors fresh. Make sure to separate the steak from the other ingredients. This helps maintain their taste and texture. If you have any toppings, store them in small containers. This way, they stay crisp and flavorful. You can freeze components separately for longer storage. First, slice the steak and place it in a freezer bag. Remove as much air as possible before sealing. For quinoa, cool it down, then place it in a freezer-safe container. Black beans and corn can also freeze well. Use freezer bags for these as well. Label each bag with the date. This helps you keep track of how long they are stored. When reheating, aim to keep the flavors and texture intact. For steak, use a skillet over medium heat. Add a splash of water to help it steam. This keeps it moist. For quinoa and beans, microwave them in a covered dish. Add a little water to prevent drying out. Stir halfway through to heat evenly. Enjoy your meal just as fresh as the first time! You can marinate flank steak for at least 30 minutes. For better flavor, try marinating for up to 4 hours. This allows the steak to soak in all the great flavors from the marinade. Always keep it in the fridge while marinating to ensure food safety. Yes, you can make this recipe in advance. You can marinate the steak a day before and cook it fresh when you are ready. You can also prepare the quinoa, beans, and corn ahead of time. Store each component in airtight containers in the fridge. This way, you can assemble your bowls quickly for a tasty meal. If you want to swap quinoa, try brown rice or farro. Both grains work well in bowls and add a nice texture. You can also use couscous for a quicker option. Each grain brings its own flavor, so choose one that you enjoy! This article covered how to make a delicious bowl with flank steak and fresh ingredients. I shared ideas for marinating the steak, cooking it perfectly, and assembling your bowl. You learned tips for alternatives, storage, and even how to serve creatively. Use these steps to create a meal your friends and family will love. Enjoy experimenting with variations and remember, your kitchen is a place for fun and flavors!$

A flavorful bowl featuring marinated flank steak, quinoa, black beans, corn, avocado, and fresh toppings.

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Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Cuisine Mexican

Servings 4

Ingredients

1 lb flank steak
0.25 cup fresh cilantro, chopped
2 whole limes (one juiced and one cut into wedges)
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
to taste salt and pepper
1 cup cooked quinoa
1 cup black beans, rinsed and drained
1 cup corn (fresh or canned)
1 whole avocado, sliced
0.5 cup cherry tomatoes, halved
optional feta cheese
optional radish slices
optional extra cilantro

Instructions

In a bowl, whisk together the lime juice, olive oil, minced garlic, chopped cilantro, cumin, chili powder, salt, and pepper to create a marinade.
Place the flank steak in a large resealable bag or shallow dish and pour the marinade over it. Seal or cover and let it marinate in the refrigerator for at least 30 minutes (up to 4 hours for more flavor).
Preheat a grill or grill pan over medium-high heat. Remove the steak from the marinade and discard the marinade.
Grill the steak for about 4-5 minutes on each side or until it reaches your preferred doneness. Let it rest for 5 minutes before slicing against the grain into thin strips.
To assemble the bowls, start with a base of cooked quinoa. Top with sliced steak, black beans, corn, avocado, and cherry tomatoes.
Garnish with lime wedges and any optional toppings like feta cheese, radish slices, or extra cilantro.

Notes

Marinate the steak for longer for enhanced flavor.

Keyword bowl, healthy, quinoa, steak