Cilantro Lime Steak Bowls

 

2 lbs. flank steak

½ cup avocado or olive oil

Zest of 1 lime

Juice of 2 limes

4 cloves fresh garlic, minced or finely chopped

½ cup chopped cilantro

2 tsp. kosher salt

½ tsp. black pepper

4 cups cooked rice

2 avocados, sliced

1 can (15 oz) black beans, heated

1 can (15 oz) corn, heated

1 cup shredded cheddar cheese

½ red onion, diced

For the lime crema:

1 cup sour cream

2 teaspoons Tajin seasoning

Juice of 1 lime

 

 Place flank steak in a shallow dish or zip-top bag. Add oil, lime zest, lime juice, garlic, cilantro, salt, and pepper in a small bowl. Whisk to combine then pour over steak. Make sure both sides of the steak are coated. Cover (or seal) and place in refrigerator to marinate for 30 minutes to 3 hours.

Heat grill to medium-high then place steak on. Grill for 10 minutes then flip. Grill for 10 minutes more or until steak reaches desired internal temperature. Place steak on a plate or cutting board then allow to rest for 5-10 minutes. Slice into thin strips against the grain or into cubes.

Add rice, steak, avocado, black beans, corn, cheese, and onion to individual bowls. Drizzle with lime crema.

NOTES

To add even more flavor use cilantro lime rice.

More topping ideas: black olives, bell pepper, grilled onions, jalapeños

Recipe can be found here.

Chewy Coconut Lime Sugar Cookies

 

½ cup unsweetened toasted coconut

2 3/4 cups all-purpose flour

1 tsp. baking soda

½ tsp. baking powder

1 tsp. salt

1 cup butter, softened

1½ cups white sugar

1 egg

½ tsp. vanilla extract

½ tsp. coconut extract

Zest of one large lime, finely minced

3 Tbsp. lime juice

½ cup sugar for rolling cookies

 

Toast coconut by placing a layer on a cookie sheet at 350° for 5-7 minutes.

Preheat oven to 350°. Line cookie sheets with parchment paper.

In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.

Using a mixer, beat together the butter and sugar until smooth and very fluffy.

Beat in egg, vanilla extract, coconut extract, lime juice and lime zest.

Gradually blend in the dry ingredients and toasted coconut.

Roll rounded teaspoonfuls of dough into balls and roll in sugar. Place on lined cookie sheets about 1½ inches apart.

Bake 8-10 minutes, or until lightly browned at the bottom edges.

Let stand on cookie sheet two minutes before removing to cool on wire racks.

This recipe can be found here.