Ingredients
Method
- In a bowl, whisk together olive oil, garlic powder, paprika, cumin, salt, pepper, and lime juice. Rub the marinade evenly onto the steak, wrap it in plastic, and refrigerate for at least 20 minutes.
- In a separate bowl, mix the 2 cups cooked jasmine rice with 2 tablespoons lime juice, chopped cilantro, and ¼ teaspoon salt. Fluff with a fork and set aside.
- Preheat a grill or skillet to medium-high heat. Cook the steak for 4–6 minutes per side for medium-rare, or until desired doneness is achieved. Let rest for 10 minutes on a cutting board before slicing.
- To assemble, place a generous portion of lime rice in each bowl. Top with sliced steak, cherry tomatoes, and the Greek yogurt sauce. Serve immediately.
Notes
Marinating the steak ensures maximum flavor and tenderness.
Jasmine rice works best due to its floral notes, but any white or brown rice can be used.
For a gluten-free version, ensure your spices and seasoning blends are gluten-free.
Cherry tomatoes add sweetness and freshness. Optionally, garnish with red onion for more punch.
Jasmine rice works best due to its floral notes, but any white or brown rice can be used.
For a gluten-free version, ensure your spices and seasoning blends are gluten-free.
Cherry tomatoes add sweetness and freshness. Optionally, garnish with red onion for more punch.