Print

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.

Ingredients

Scale

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

Find it online: https://nataliereeve.com/cilantro-lime-steak-bowls-recipe/