Grilled Steak Bowls with Lime Soy Marinade
By Ruby Chen
Prep
15 min
Cook
15 min
Total
30 min
Servings
4
Level
Easy
These grilled steak bowls are easy to prepare as meals ahead of time․ Marinate steak and chop vegetables a day ahead‚ then reassemble before serving․ I like steak strips and rice served with black beans and avocado slices on both sides of the plate․ Marinate steak and add soy sauce and lime juice․ Serve with lime wedges on the side as garnish․
Soy sauce‚ olive oil‚ lime juice‚ honey‚ garlic‚ cumin‚ chili powder‚ and black pepper provide salty and tart tastes‚ with some sweetness‚ in this marinade․ I suggest using a 1-inch-thick steak cut‚ such as flank or sirloin steak․ Preheat the grill to medium-high heat․ Grill the marinated steak for 4 to 6 minutes on each side for medium-rare doneness․ Allow the steak to rest on a cutting board for 10 minutes and then slice against the grain before serving․ Resting the steak helps it remain juicy and tender․
I add cooked rice to the bowl․ Put one serving of rice in four bowls․ Add other ingredients to the bowls in various places‚ not just to one bowl․ Rinse the beans and corn while the steak marinates․ Peel and chop the avocado․ Cut the tomatoes in half․ Chop the onion․ No further preparation is needed after cooking the steak․ Add cilantro and lime wedges when serving․ I like the combination of cold avocado and grilled steak․
Why you'll love this recipe
- Four bowls can serve dinner or lunch for multiple people instead of having to cook separate meals for each person․
- Place ingredients on the table so that people who don't want red onion in their meal don't have to separate it from their meal․
- To use for cooking meals‚ divide ingredients into four bowls for later use․ Do not combine ingredients․
- The medium-high grill prepares the steak while the bowl components wait and reduces the need for additional dishes to clean․
- Rice or quinoa can make a base suitable for four lunch meals․
Ingredients
- •1 ½ lbs flank steak or sirloin (about 1-inch thick)
- •⅓ cup low-sodium soy sauce
- •¼ cup olive oil
- •2 tbsp lime juice (freshly squeezed)
- •1 tbsp honey or maple syrup
- •3 cloves garlic (minced)
- •1 tsp cumin
- •½ tsp chili powder
- •½ tsp black pepper (freshly ground)
- •4 cups cooked rice or quinoa (for serving)
- •1 can black beans (15-ounce, rinsed and drained)
- •1 cup corn (frozen, canned, or roasted)
- •2 avocados (diced)
- •1 cup cherry tomatoes (halved)
- •½ red onion (thinly sliced)
- •¼ cup fresh cilantro (chopped, for garnish)
- •lime wedges (for serving)
Instructions
- 1
Whisk the soy sauce, olive oil, lime juice, honey or maple syrup, garlic, cumin, chili powder, and black pepper in a small bowl.
- 2
Put the steak in a shallow dish or zip-top bag and pour the marinade over it until fully coated.
- 3
Marinate the steak in the refrigerator for at least 30 minutes or up to 4 hours.
- 4
Cook the rice or quinoa while the steak marinates.
- 5
Rinse and drain the black beans and corn, then dice the avocado, halve the cherry tomatoes, and thinly slice the red onion.
- 6
Preheat the grill to medium-high heat.
- 7
Remove the steak from the marinade, let the excess drip off, and grill for 4-6 minutes per side for medium-rare, or until it reaches your desired doneness.
- 8
Transfer the steak to a cutting board, rest it for 10 minutes, then slice it thinly against the grain.
- 9
Divide the cooked rice or quinoa among four bowls. Top with steak, black beans, corn, avocado, cherry tomatoes, and red onion. Garnish with cilantro and serve immediately with lime wedges.
FAQ
Nutrition (per serving)
Calories
650
Reviews
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