Vibrant Brazilian Picanha Bowls with Coconut Lime Rice

Ingredients

• 1 1/2 lbs picanha steak
• 2 whole lime
• 3 cloves garlic, minced
• 2 tbsp brown sugar
• 1 tsp cumin
• 1 tsp chili powder
• 2 tbsp olive oil
• 1 1/2 cups jasmine rice
• 1 can coconut milk
• 1/4 cup cilantro, chopped
• 3 whole green onions, sliced

Instructions

1. 1

   In a shallow baking dish, combine the picanha steak, juice from 1 lime, 2 minced garlic cloves, 1 tbsp brown sugar, 1/2 tsp cumin, and 1/2 tsp chili powder. Toss to coat the steak, cover, and marinate for 30 minutes to 1 hour.

2. 2

   In a medium saucepan, combine the jasmine rice, coconut milk, juice from 1 lime, 1 tbsp brown sugar, 1 minced garlic clove, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender.