Spicy Cilantro Flank Steak Rice Bowl
This hearty, flavorful bowl is quick to assemble and easy to customize. It’s a great make-ahead lunch. Or, use a warm tortilla and turn your bowl into a wrap. Either way, top with an extra drizzle of homemade Cilantro Lime Sauce and lunch is ready.
Prep Time:
25 mins.
Cook Time:
25 mins.
Yield:
4 Bowls (or Wraps)
Ingredients
Flank Steak Rice Bowl
- 1 1/4 cup Cilantro Lime Sauce, divided, recipe follows
- 1 pound flank steak (or sirloin tip steak)
- 1 bunch asparagus
- 2 large red peppers
- ½ pound snow peas (or sugar snap peas)
- 2 tablespoons vegetable oil
- 1 (1-pint) carton cherry tomatoes
- 2 cups warm, cooked brown rice
Cilantro Lime Sauce
- 2 cups Blue Plate® Mayonnaise
- 3 tablespoons fresh lime juice
- 3 tablespoons cilantro leaves, chopped
- 2 teaspoon or more Tiger Sauce® Habanero Lime
- 1/2 teaspoon lime zest
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cayenne
Directions
- Make the Cilantro Lime Sauce: (Makes 2 cups. Reserve any left over for another use.) Combine mayonnaise, lime juice, cilantro, Tiger Sauce, lime zest, coriander and cayenne in a medium bowl and mix well. (Optional: Cover and let stand in the refrigerator for up to 30 minutes to allow the flavors to meld together.)
- Marinate the steak in ½ cup of the Cilantro Lime Sauce at room temperature for 25 minutes. (Discard marinade after use.)
- Trim the tough ends of the asparagus spears. Cut the sides of the red pepper to create 4 large rectangles each, discarding stem, core and seeds. Trim stems of peas.
- Heat a grill pan (or outdoor grill) to medium high. Remove steak from marinade and grill to desired temperature. Remove from pan, slice into thin strips on the diagonal and set aside.
- Grill the asparagus, peppers and peas in the grill pan until just tender; remove and set aside. Add vegetable oil to the pan and lightly saute the cherry tomatoes until they just start to burst; remove from grill and set aside.
- Toss the brown rice with ½ cup of the remaining Cilantro Lime Sauce and place the rice in 4 bowls (or wraps). Arrange steak slices and vegetables on top, drizzle with Cilantro Lime Sauce and serve.
