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Chili Lime Steak & Avocado Bowls - Fresh, Zesty, and Satisfying

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the steak and marinade:
  • 1.5 pounds flank steak or skirt steak (sirloin works too)
  • 2 limes, zested and juiced (about 4 tablespoons juice)
  • 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 2–3 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • For the bowls:
  • 3 cups cooked rice (white, brown, or cilantro-lime rice) or quinoa
  • 1 large avocado, sliced or diced
  • 1 cup cherry tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 1 cup corn (charred or thawed frozen)
  • 1 cup black beans, rinsed and drained
  • Fresh cilantro, chopped
  • Lime wedges, for serving
  • Optional toppings:
  • Pickled jalapeños or fresh sliced jalapeño
  • Shredded lettuce or mixed greens
  • Queso fresco or cotija
  • Greek yogurt or sour cream
  • Hot sauce

Method
 

  1. Mix the marinade: In a bowl, combine lime zest, lime juice, olive oil, chili powder, cumin, smoked paprika, garlic, salt, pepper, and red pepper flakes.
  2. Marinate the steak: Pat the steak dry. Add it to a zip-top bag or shallow dish and pour the marinade over. Turn to coat. Let it sit for at least 20–30 minutes at room temperature or up to 8 hours in the fridge. If chilled longer than 30 minutes, bring to room temp for 20 minutes before cooking.
  3. Cook your base: Prepare rice, quinoa, or cauliflower rice. Fluff with a fork. For extra flavor, stir in chopped cilantro, a squeeze of lime, and a pinch of salt.
  4. Prep toppings: Slice avocado and red onion, halve tomatoes, rinse black beans, and heat or char the corn. Keep everything ready for quick assembly.
  5. Cook the steak: Heat a cast-iron skillet or grill over medium-high until very hot. Lightly oil the surface. Cook the steak for 3–5 minutes per side for medium-rare, depending on thickness. Avoid moving it too much—let a crust form.
  6. Rest and slice: Transfer the steak to a cutting board and rest for 5–10 minutes. Slice thinly against the grain so it stays tender.
  7. Assemble the bowls: Divide the rice or greens into bowls. Top with sliced steak, avocado, tomatoes, corn, black beans, and red onion. Add cilantro and a squeeze of lime.
  8. Finish with toppings: Add queso fresco, jalapeños, a spoonful of Greek yogurt, or a drizzle of hot sauce as you like.