Cilantro Lime Steak Bowls Recipe

Introduction

Cilantro Lime Steak Bowls are a fresh and flavorful meal perfect for any weeknight dinner. Featuring marinated flank steak paired with vibrant toppings like avocado, corn, and black beans, these bowls offer a satisfying combination of textures and bright, zesty flavors.

Ingredients

• 1 pound flank steak
• 1/4 cup fresh lime juice (about 2 limes)
• 1/4 cup olive oil
• 1/4 cup fresh cilantro, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup cooked rice (white or brown)
• 1 can black beans, rinsed and drained
• 1 cup corn (fresh, frozen, or canned)
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1/2 cup red onion, diced
• 1/2 cup feta cheese, crumbled (optional)
• Extra cilantro for garnish
• Lime wedges for serving

Instructions

1. Step 1: In a medium bowl, combine the lime juice, olive oil, chopped cilantro, minced garlic, ground cumin, chili powder, salt, and black pepper. Whisk until well combined.
2. Step 2: Place the flank steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it’s well coated. Seal the bag or cover the dish with plastic wrap.
3. Step 3: Refrigerate the steak for at least 30 minutes, preferably 2 to 4 hours for best flavor infusion.
4. Step 4: Cook the rice according to package instructions. Brown rice is recommended for added nutrition, but white rice works well too.
5. Step 5: In a small saucepan, heat the black beans over medium heat until warmed through, about 5 minutes. Add a pinch of salt or cumin if desired.
6. Step 6: Prepare the corn by boiling, sautéing, or microwaving until tender and heated through.
7. Step 7: Preheat your grill or grill pan over medium-high heat and oil it to prevent sticking.
8. Step 8: Remove the steak from the marinade, letting excess drip off, and discard the marinade.
9. Step 9: Grill the steak for 4-5 minutes per side for medium-rare, or cook to your desired doneness (130°F/54°C for medium-rare).
10. Step 10: Transfer the steak to a cutting board and let it rest for 5-10 minutes to retain juices.
11. Step 11: Slice the steak thinly against the grain for maximum tenderness.
12. Step 12: Assemble the bowls starting with a base of cooked rice (about 1/2 to 1 cup).
13. Step 13: Top the rice with a generous scoop of black beans.
14. Step 14: Sprinkle corn evenly over the beans and rice.
15. Step 15: Add the sliced steak, cherry tomatoes, avocado, red onion, and feta cheese if using.
16. Step 16: Garnish with extra cilantro and serve with lime wedges on the side.

Tips & Variations

• Marinate the steak overnight for even deeper flavor.
• Swap flank steak with skirt steak or sirloin if preferred.
• Add a dollop of sour cream or a drizzle of chipotle sauce for extra creaminess and heat.
• Use quinoa instead of rice for a protein boost.
• For a vegetarian version, omit steak and add grilled tofu or roasted vegetables.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep toppings like avocado separate if possible to prevent browning. Reheat the steak and rice gently in the microwave or on the stovetop before assembling bowls.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, skirt steak or sirloin work well as alternatives and can be prepared using the same marinade and cooking method.

How do I keep the avocado from browning?

To slow browning, toss sliced avocado with a little lime juice just before serving or add it fresh when assembling the bowls.

Cilantro Lime Steak Bowls Recipe

Print Recipe

★★★★★

4.9 from 139 reviews

Cilantro Lime Steak Bowls are vibrant, flavorful meals featuring marinated and grilled flank steak served over a bed of rice, black beans, and corn, topped with fresh vegetables and optional feta cheese. This dish combines zesty lime, fragrant cilantro, and smoky spices for a satisfying and nutritious bowl perfect for lunch or dinner.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Grilling
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Steak Marinade

• 1 pound flank steak
• 1/4 cup fresh lime juice (about 2 limes)
• 1/4 cup olive oil
• 1/4 cup fresh cilantro, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Bowl Ingredients

• 1 cup cooked rice (white or brown)
• 1 can black beans, rinsed and drained
• 1 cup corn (fresh, frozen, or canned)
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1/2 cup red onion, diced
• 1/2 cup feta cheese, crumbled (optional)
• Extra cilantro for garnish
• Lime wedges for serving

Instructions

1. Prepare the Marinade: In a medium bowl, combine lime juice, olive oil, chopped cilantro, minced garlic, ground cumin, chili powder, salt, and black pepper. Whisk thoroughly until well mixed.
2. Marinate the Steak: Place the flank steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, making sure it’s fully coated. Seal or cover and refrigerate for at least 30 minutes, ideally 2 to 4 hours to develop flavors.
3. Cook the Rice: Prepare rice according to package instructions, using brown rice for more nutrients or white rice as preferred.
4. Heat the Black Beans: In a small saucepan, warm the rinsed and drained black beans over medium heat for about 5 minutes. Season with a pinch of salt or cumin if desired.
5. Prepare the Corn: If using fresh corn, boil or sauté until tender. For frozen corn, heat in microwave or stovetop until warmed through.
6. Preheat the Grill: Heat a grill or grill pan to medium-high and oil it well to prevent the steak from sticking.
7. Grill the Steak: Remove the steak from the marinade, letting excess drip off and discard the marinade. Grill steak for 4-5 minutes per side for medium-rare or to your preferred doneness, aiming for internal temperature of 130°F (54°C) for medium-rare.
8. Rest and Slice Steak: Transfer steak to a cutting board and let rest for 5-10 minutes to redistribute juices. Slice thinly against the grain for maximum tenderness.
9. Assemble Bowls: In large or individual bowls, place 1/2 to 1 cup of cooked rice as a base. Layer black beans on top, followed by corn.
10. Add Fresh Toppings: Add the sliced steak, cherry tomatoes, avocado slices, diced red onion, and crumbled feta cheese if using.
11. Garnish and Serve: Sprinkle bowls with extra cilantro and serve with lime wedges for an added burst of fresh flavor.

Notes

• Marinating the steak longer (up to 4 hours) enhances flavor and tenderness.
• Brown rice increases the nutritional value but white rice works well too.
• Feta cheese is optional and adds a creamy, tangy element.
• Adjust grilling time to personal preference for doneness.
• For a spicier kick, add a pinch of cayenne pepper to the marinade.
• This recipe can be customized with quinoa for a healthier grain alternative.
• Leftover steak can be refrigerated and used in wraps or salads.

Keywords: steak bowls, cilantro lime steak, grilled steak recipe, healthy bowls, Mexican steak bowl, flank steak marinade