Ingredients
Scale
- 1.5 lbs flank steak or skirt steak
- 1/4 cup fresh lime juice (about 2 limes)
- 1/2 cup chopped fresh cilantro, divided
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 2 cups cooked white rice (for the bowl base)
- 1 cup black beans, rinsed and drained
Instructions
- Step 1: Prepare the Marinade and Steak: In a small bowl, whisk together the lime juice, minced garlic, olive oil, and cumin. Reserve 2 tablespoons of this mixture for drizzling later. Place the flank steak in a shallow dish or sealable bag and pour the remaining marinade over it. Refrigerate for at least 30 minutes, or up to 4 hours.
- Step 2: Prepare the Bowl Components: While the steak marinates, cook the white rice according to package instructions. Once cooked, stir in half of the chopped fresh cilantro and a squeeze of extra lime juice to create the Cilantro Lime Rice base. Rinse and drain the black beans thoroughly.
- Step 3: Cook the Steak: Remove the steak from the marinade and pat it dry with paper towels. Heat a skillet or grill pan over medium-high heat. Sear the steak for 4 to 6 minutes per side for medium-rare (or until your desired doneness is reached).
- Step 4: Rest and Slice: Remove the cooked steak from the heat and transfer it to a cutting board. Tent it loosely with foil and allow it to rest for 5-10 minutes. Thinly slice the steak against the grain into bite-sized strips.
- Step 5: Assemble the Bowls: Divide the cilantro lime rice among four serving bowls. Arrange the sliced steak and black beans over the rice. Drizzle the reserved marinade mixture over the steak strips and garnish the bowls with the remaining fresh cilantro.
Notes
- Store leftover components (steak, rice, beans) separately in airtight containers; consume the sliced steak within 3-4 days for best flavor.
- To keep the steak tender, gently reheat the sliced strips in a dry skillet over medium-low heat for just 60 seconds, or enjoy the steak cold over the fresh rice.
- Elevate the bowl experience by adding fresh toppings like diced avocado, cotija cheese, or a spoonful of vibrant pico de gallo before serving.
- Remember that flank or skirt steak must be sliced thinly against the grain after resting; this step is essential for maximum tenderness in every bite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American