Description
Savor the tantalizing flavors of this Steak Rice Bowl, featuring marinated flank steak, fluffy jasmine rice, and a creamy sauce. It’s an easy, delicious meal that pleases everyone!
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. Add the steak and let it marinate for at least 30 minutes or up to 8 hours.
- Heat a cast-iron skillet or grill pan on high heat. Sear the steak for 3 to 4 minutes on each side until charred and cooked to your desired doneness. After cooking, let the steak rest for 5 minutes, then slice it thinly against the grain.
- Fluff the warm rice with the olive oil, lime zest, lime juice, chopped cilantro, and salt. Adjust the seasoning to your taste.
- In a small bowl, mix the ingredients for the yogurt drizzle and set aside.
- Layer the rice in bowls, top it with the sliced steak, and add your choice of toppings. Finish with lime juice and a drizzle of the creamy sauce.
Notes
For a more intense flavor, marinate the steak overnight.
Feel free to customize toppings based on your preferences.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 710
- Sugar: 2g
- Sodium: 750mg
- Fat: 38g
- Saturated Fat: 10g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 110mg