Description

This Steak Rice Bowl is a delightful meal featuring tender steak, seasoned rice, and fresh toppings. Perfect for a quick and tasty dinner, it’s sure to satisfy!

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

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Instructions

In a bowl, whisk together olive oil, lime juice, garlic, cumin, chili powder, smoked paprika, salt, and pepper. Add the steak and marinate for a minimum of 30 minutes (up to 8 hours for enhanced flavor).
Heat a cast-iron skillet or grill pan over high heat. Sear the steak for 3 to 4 minutes per side until nicely charred and cooked to your desired doneness. Let it rest for 5 minutes, then slice thinly against the grain.
Fluff the warm rice with olive oil, lime zest, lime juice, chopped cilantro, and salt. Adjust the flavor to your liking.
In a small bowl, combine the ingredients for the yogurt drizzle and set aside.
To serve, layer rice in bowls, top with sliced steak, and add your favorite toppings. Finish with a squeeze of lime juice and a drizzle of the creamy sauce.

Notes

For best results, marinate the steak for a longer period to enhance its flavor.
Serve with a variety of toppings like avocado, tomatoes, and sour cream for your own twist.
Feel free to use brown rice instead of jasmine rice for a healthier option.

Nutrition

Serving Size: 1 bowl
Calories: 600
Sugar: 2g
Sodium: 800mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 40g
Cholesterol: 100mg