Spicy Cilantro Flank Steak Rice Bowl

Ingredients

Flank Steak Rice Bowl

• 1 1/4 cup Cilantro Lime Sauce, divided, recipe follows
• 1 pound flank steak (or sirloin tip steak)
• 1 bunch asparagus
• 2 large red peppers
• ½ pound snow peas (or sugar snap peas)
• 2 tablespoons vegetable oil
• 1 (1-pint) carton cherry tomatoes
• 2 cups warm, cooked brown rice

Cilantro Lime Sauce

• 2 cups Blue Plate® Mayonnaise
• 3 tablespoons fresh lime juice
• 3 tablespoons cilantro leaves, chopped
• 2 teaspoon or more Tiger Sauce® Habanero Lime
• 1/2 teaspoon lime zest
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cayenne

Directions

1. Make the Cilantro Lime Sauce: (Makes 2 cups. Reserve any left over for another use.) Combine mayonnaise, lime juice, cilantro, Tiger Sauce, lime zest, coriander and cayenne in a medium bowl and mix well. (Optional: Cover and let stand in the refrigerator for up to 30 minutes to allow the flavors to meld together.)
2. Marinate the steak in ½ cup of the Cilantro Lime Sauce at room temperature for 25 minutes. (Discard marinade after use.)
3. Trim the tough ends of the asparagus spears. Cut the sides of the red pepper to create 4 large rectangles each, discarding stem, core and seeds. Trim stems of peas.
4. Heat a grill pan (or outdoor grill) to medium high. Remove steak from marinade and grill to desired temperature. Remove from pan, slice into thin strips on the diagonal and set aside.
5. Grill the asparagus, peppers and peas in the grill pan until just tender; remove and set aside. Add vegetable oil to the pan and lightly saute the cherry tomatoes until they just start to burst; remove from grill and set aside.
6. Toss the brown rice with ½ cup of the remaining Cilantro Lime Sauce and place the rice in 4 bowls (or wraps). Arrange steak slices and vegetables on top, drizzle with Cilantro Lime Sauce and serve.