Cilantro Lime Steak and Rice Bowls

Ingredients

• 1 lb flank steak or ribeye steak
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• Juice of 2 limes
• 1 tablespoon lime zest
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup long-grain white rice or brown rice
• 2 cups chicken or vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1/2 cup fresh cilantro, chopped
• 1/4 cup red onion, finely diced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup olive oil
• Juice of 1 lime
• 1 tablespoon honey
• 1/4 cup fresh cilantro, finely chopped
• Salt and pepper to taste

Instructions

1. Marinate the Steak: In a bowl, combine olive oil, minced garlic, lime juice, lime zest, cumin, smoked paprika, salt, and pepper. Place the steak in a shallow dish and pour the marinade over it. Cover and refrigerate for at least 1 hour, ideally overnight for maximum flavor infusion.
2. Cook the Rice: In a medium saucepan, bring chicken or vegetable broth to a boil. Add the rice, reduce heat, cover, and simmer for 18-20 minutes, or until the rice is tender and liquid is absorbed.
3. Prepare the Cilantro Lime Dressing: In a small bowl, whisk together olive oil, lime juice, honey, and chopped cilantro. Season with salt and pepper to taste. Set aside.
4. Grill the Steak: Preheat a grill or grill pan over medium-high heat. Remove the steak from the marinade and grill for 4-5 minutes per side for medium-rare, or until desired doneness. Let the steak rest for 5 minutes, then slice thinly against the grain.
5. Assemble the Bowls: In a large serving bowl, combine cooked rice, black beans, cherry tomatoes, avocado slices, chopped cilantro, and red onion. Drizzle with olive oil, and season with salt and pepper. Toss to combine.
6. Serve: Divide the rice mixture among bowls, top with sliced steak, and drizzle with the cilantro lime dressing. Enjoy your vibrant and savory meal!