Steak and Cilantro Lime Rice Bowl

Add white rice to a saucepan and wash it thoroughly. Drain the water, then add 1 tbsp of oil and 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer until the water is absorbed and the rice is cooked, about 15-20 minutes.

While the rice cooks, place the ribeye steak in a large mixing bowl. Add the chipotle peppers in adobo sauce and ground cumin. Mix thoroughly to coat the steak completely.

For best results, cover and marinate the steak in the refrigerator overnight. If short on time, let it marinate for at least 30 minutes.

Heat a cast iron skillet over high heat. Cook the marinated steak for 2 minutes per side for a medium-rare finish. Once cooked, remove from the pan and let it rest for a few minutes.

Transfer the cooked rice to a large mixing bowl. Drizzle with the remaining 1 tbsp of oil, lime juice, and lemon juice. Season with salt and add the chopped cilantro.

Mix the rice well until all the ingredients are evenly distributed.

Dice the rested steak into bite-sized pieces.

Serve the diced steak over a bed of the cilantro lime rice and enjoy.