Light Skirt Steak Quinoa Bowl
Marinated skirt steak sliced tender and served over fluffy quinoa with charred vegetables, creamy avocado, and a zesty cilantro lime dressing. This protein-packed steak quinoa bowl is fresh, satisfying, and perfect for a nutritious weeknight dinner or meal prep.
Prep Time : 20 min
Cook Time : 20 min
Servings : 4
20 min
20 min
4
Ingredients
For the Steak Quinoa Bowl
• 680g skirt steak
• 200g quinoa, uncooked — this one on Amazon
• 400ml water or low-sodium vegetable stock
• 30ml olive oil, divided
• 15ml lime juice
• 10g fresh cilantro, chopped, plus more for garnish
• 8g ground cumin
• 5g smoked paprika
• 5g garlic powder
• 3g chili powder
• Kosher salt and black pepper to taste
• 200g cherry tomatoes, halved
• 150g corn kernels, fresh or frozen
• 2 ripe avocados, diced
• 200g red cabbage, shredded
For the Cilantro-Lime Dressing
• 40g Greek yogurt
• 15g lime juice
• 20g fresh cilantro, chopped
• 5g olive oil
• 10g jalapeño, minced
• Kosher salt to taste — this one on Amazon
• Splash of water to thin
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Directions
- Prepare the Quinoa
Rinse the quinoa thoroughly under cold water in a fine-mesh strainer. In a medium saucepan, combine quinoa with water or vegetable stock. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy. Remove from heat and let stand covered for 5 minutes, then fluff with a fork. - Marinate the Steak
Pat the skirt steak dry with paper towels. In a small bowl, combine 20ml olive oil, 15ml lime juice, chopped cilantro, cumin, smoked paprika, garlic powder, chili powder, salt, and black pepper. Rub this mixture all over the steak, coating evenly. Let marinate for 10-15 minutes at room temperature. - Cook the Steak
Heat a large skillet or grill pan over high heat. Remove steak from marinade, shaking off excess. Cook for 3-4 minutes per side for medium-rare, or until internal temperature reaches 54-57°C. Transfer to a cutting board and let rest for 5 minutes, then slice thinly against the grain. - Char the Vegetables
In the same pan over medium-high heat, add 10g olive oil. Add cherry tomatoes and cook undisturbed for 2-3 minutes until charred on one side. Add corn kernels and cook for another 2 minutes until lightly charred. Season with salt and pepper. - Make the Dressing
Prepare the dressing by combining 40g Greek yogurt, 15g lime juice, chopped cilantro, 5g olive oil, minced jalapeño, salt, and a splash of water to reach desired consistency. Whisk until smooth. - Assemble the Bowls
Divide cooked quinoa among four bowls. Top each with sliced steak, charred tomatoes and corn, diced avocado, and shredded red cabbage. Drizzle with cilantro-lime dressing and garnish with additional cilantro leaves and lime wedges.
*Notes :
- For best results, bring the skirt steak to room temperature before cooking to ensure even cooking throughout. Slicing against the grain is crucial for tender bites.
- The quinoa can be cooked up to 3 days ahead and stored in the refrigerator. Reheat gently or serve at room temperature for meal prep.
- Customize the spice level by adjusting the amount of jalapeño in the dressing, or substitute with a pinch of cayenne pepper for milder heat.
Nutrition Facts
( per serving )
Calories
~845 kcal
Protein
49 g
Fat
49 g
Carbs
56 g
Calories
~845 kcal
Protein
49 g
Fat
49 g
Carbs
56 g
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Light Skirt Steak Quinoa Bowl
Ingredients
Method
- Rinse the quinoa thoroughly under cold water in a fine-mesh strainer. In a medium saucepan, combine quinoa with water or vegetable stock. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
- Pat the skirt steak dry with paper towels. In a small bowl, combine 20ml olive oil, 15ml lime juice, chopped cilantro, cumin, smoked paprika, garlic powder, chili powder, salt, and black pepper. Rub this mixture all over the steak, coating evenly. Let marinate for 10-15 minutes at room temperature.
- Heat a large skillet or grill pan over high heat. Remove steak from marinade, shaking off excess. Cook for 3-4 minutes per side for medium-rare, or until internal temperature reaches 54-57°C. Transfer to a cutting board and let rest for 5 minutes, then slice thinly against the grain.
- In the same pan over medium-high heat, add 10g olive oil. Add cherry tomatoes and cook undisturbed for 2-3 minutes until charred on one side. Add corn kernels and cook for another 2 minutes until lightly charred. Season with salt and pepper.
- Prepare the dressing by combining 40g Greek yogurt, 15g lime juice, chopped cilantro, 5g olive oil, minced jalapeño, salt, and a splash of water to reach desired consistency. Whisk until smooth.
- Divide cooked quinoa among four bowls. Top each with sliced steak, charred tomatoes and corn, diced avocado, and shredded red cabbage. Drizzle with cilantro-lime dressing and garnish with additional cilantro leaves and lime wedges.