Chile Lime Steak Taco Bowls

Flank Steak in homemade taco bowl on a wooden table

5 from 1 vote

Tender, juicy flank steak marinaded in lime juice and then rubbed with spices. Followed by a visit to the grill and then sliced for these delicious Chile Lime Steak Bowls in a homemade taco bowl made!

Prep Time15

Cook Time15

Marinating30

Total Time30

Course: Main Course

Cuisine: American, Mexican

Servings:

Calories: 193kcal

Author: Julie Evink

Ingredients

1 lb skirt steak
3/4 tsp cumin
1/4 tsp pepper
1 tsp salt
1/2 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp garlic powder
2 limes juiced
1/4 c. cilantro chopped
2 garlic cloves minced
Toppings; Avocado, sour cream, queso fresco, red onion

Instructions

Put flank steak in a pan with rimmed edges. Pour juice of two limes over it. Marinate at room temperature for 30 minutes.
Preheat oven to 350 degrees F.
Make 4 rotis in the Rotimatic using the settings in the notes of this recipe.
When the rotis roll out roasted. Prick with a fork so they do not puff up when baking in the bowl shape in oven. Grease the rotis with oil.
Bake them in an oven on an inverted muffin tray at 350 degrees for 10 mins or till it gets crispy. Set aside.
Preheat grill to high.
Combine cumin, pepper, salt, chili powder, smoked paprika, and garlic powder in bowl. After the steak is done marinading rub seasonings on both sides of steak.
Place steak on grill and grill 4 minutes, flip and grill for an additional 4 minutes. You'll want to reach an internal temp of 130-135 F for a medium rare - medium steak. Remove from grill. Let rest 10 minutes, then slice across grain.
Place steak in taco bowls, top with your desired toppings.

Video

Notes

ROTIMATIC SETTING

Recipe - Roti

Flour - Sujata gold

Thickness - 1

Roast - 1

Oil - 2

FLOUR MIX

3 cups Whole wheat flour

Nutrition