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Grilled Steak and Cilantro Lime Rice Bowl

A vibrant and filling bowl featuring charred medium-rare steak, zesty lime rice, and a creamy chipotle drizzle.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: American, Mexican
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Steak and Marinade
  • 1.5 lbs flank or skirt steak
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp smoked paprika
Rice Base
  • 2 cups jasmine rice cooked
  • 0.25 cup fresh cilantro chopped
  • 1 tbsp lime juice
Toppings
  • 1 avocado sliced
  • 0.5 cup pico de gallo
  • 1 jalapeño sliced

Equipment

  • Grill Pan or Outdoor Grill
  • Mixing bowls
  • Cutting Board
  • Chef's Knife

Method
 

  1. Season steak with oil, cumin, paprika, salt, and pepper; rest for 15 minutes.
  2. Grill steak over high heat for 4-5 minutes per side; let rest before slicing.
  3. Mix cooked rice with cilantro and lime juice/zest.
  4. Whisk together sour cream, chipotle adobo, and extra lime juice for the sauce.
  5. Slice steak against the grain.
  6. Assemble bowls with rice, steak, avocado, salsa, and jalapeños.
  7. Drizzle generously with the glossy chipotle sauce and serve.

Notes

Letting the steak rest is crucial for juiciness. If using flank steak, ensure you slice thin against the grain.