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Light skirt steak quinoa bowl with quinoa, charred corn and tomatoes, avocado, red cabbage, and cilantro-lime dressing in a white bowl

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 845
Ingredients Method Notes

Ingredients
  

For the Steak Quinoa Bowl
  • 680 g skirt steak
  • 200 g quinoa uncooked
  • 400 ml water or low-sodium vegetable stock
  • 30 ml olive oil divided
  • 15 ml lime juice
  • 10 g fresh cilantro chopped, plus more for garnish
  • 8 g ground cumin
  • 5 g smoked paprika
  • 5 g garlic powder
  • 3 g chili powder
  • item Kosher salt and black pepper to taste
  • 200 g cherry tomatoes halved
  • 150 g corn kernels fresh or frozen
  • 2 item ripe avocados diced
  • 200 g red cabbage shredded
For the Cilantro Lime Dressing
  • 40 g Greek yogurt
  • 15 g lime juice
  • 20 g fresh cilantro chopped
  • 5 g olive oil
  • 10 g jalapeño minced
  • item Kosher salt to taste
  • Splash of water to thin

Method
 

Prepare the Quinoa
  1. 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
  1. 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
  1. 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
  1. 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 Cilantro Lime Dressing
  1. 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
  1. 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.