Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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In a medium bowl, whisk together the olive oil, lime juice, cilantro, garlic, jalapeño (if using), cumin, chili powder, salt, and pepper.
Place the steak in a large resealable bag or a shallow dish. Pour the marinade over the steak, ensuring it is evenly coated.
Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to overnight.
Rinse the rice under cold water until the water runs clear.
In a medium saucepan, combine the rice, water, olive oil, and salt. Bring to a boil over medium high heat.
Once boiling, reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes, or until the rice is cooked through and the water is absorbed.
Remove from heat and let stand for 5 minutes, covered.
Fluff the rice with a fork, then stir in the chopped cilantro and lime juice.
Remove the steak from the refrigerator and let it sit at room temperature for about 20 to 30 minutes before cooking.
Heat a grill or a large skillet over medium high heat. If using a skillet, add a tablespoon of olive oil.
Remove the steak from the marinade, allowing any excess to drip off.
Cook the steak for 3 to 5 minutes per side for medium rare, or longer depending on your desired level of doneness.
Let the steak rest for 5 to 10 minutes before slicing against the grain.
Divide the cilantro lime rice among bowls.
Top with sliced steak and your favorite toppings such as black beans, corn, avocado, salsa, sour cream, and shredded cheese.
Serve immediately and enjoy!

Trim excess fat from the steak for clean slices. Marinate longer for deeper flavor. Use a hot grill or pan to achieve a good sear.