Description
This Steak Rice Bowl is a flavor explosion that combines juicy flank steak with fragrant jasmine rice and fresh lime. Perfect for a quick dinner or a nutritious lunch, it’s easy to prepare and utterly satisfying.
Ingredients
Scale
- 1½ pounds flank steak or skirt steak
- 2 Tablespoons olive oil
- 2 Tablespoons lime juice
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups jasmine rice cooked
- 1 Tablespoon olive oil or butter
- Zest of 1 lime
- 2 Tablespoons fresh lime juice
- ¼ cup fresh cilantro chopped
- Salt to taste
- Diced avocado
- Chopped tomatoes
- Thinly sliced red onion
- Fresh cilantro
- Lime wedges
- ½ cup sour cream
- 2 Tablespoons lime juice or Greek yogurt
- Pinch of salt
- Splash of water to thin only if needed
Instructions
- In a bowl, combine olive oil, lime juice, garlic, cumin, chili powder, smoked paprika, salt, and pepper. Marinate the steak for at least 30 minutes, up to 8 hours for best flavor.
- Heat a cast-iron skillet or grill pan over high heat. Sear the steak for 3 to 4 minutes per side until charred and cooked to your liking. Let it rest for 5 minutes, then slice against the grain.
- Fluff the warm rice with olive oil, lime zest, lime juice, chopped cilantro, and salt. Adjust the acidity as needed.
- Combine the ingredients for the yogurt drizzle in a small bowl and set aside.
- Layer the rice in bowls, add sliced steak, and your choice of toppings, finishing with lime juice and a drizzle of the creamy sauce.
Notes
Marinating the steak longer enhances the flavor, so plan ahead if possible.
Feel free to customize toppings with your favorites, such as fresh greens or different sauces.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 3g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg