Cilantro Lime Steak Bowls Recipe

Introduction

Cilantro Lime Steak Bowls are a vibrant and flavorful meal perfect for a quick weeknight dinner or meal prep. This recipe combines tender marinated flank steak with fresh lime, cilantro, and colorful toppings for a satisfying, healthy bowl.

Ingredients

• 1 pound flank steak
• ¼ cup fresh lime juice (about 2 limes)
• ¼ cup olive oil
• ¼ cup fresh cilantro, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• ½ 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
• ½ cup red onion, diced
• ½ cup feta cheese, crumbled (optional)
• Extra cilantro for garnish
• Lime wedges for serving

Instructions

1. Step 1: In a bowl, whisk together lime juice, olive oil, chopped cilantro, minced garlic, cumin, chili powder, salt, and black pepper to create the marinade.
2. Step 2: Place the flank steak in a shallow dish or zip-top bag and pour the marinade over it. Refrigerate for at least 30 minutes, preferably 1–2 hours for deeper flavor.
3. Step 3: Preheat a grill or skillet over medium-high heat. Remove the steak from the marinade and cook for about 4–5 minutes per side for medium-rare, or until desired doneness. Let the steak rest for 5 minutes before slicing thinly against the grain.
4. Step 4: While the steak cooks, warm the rice, black beans, and corn if desired.
5. Step 5: Assemble the bowls by layering rice, black beans, corn, sliced steak, cherry tomatoes, avocado, red onion, and feta cheese.
6. Step 6: Garnish with extra cilantro and serve with lime wedges for a bright finish.

Tips & Variations

• Use brown rice for a nuttier flavor and added fiber.
• Swap flank steak for skirt steak or sirloin if preferred.
• Add a dollop of sour cream or Greek yogurt for creaminess.
• For extra heat, sprinkle chopped jalapeños or a dash of hot sauce.
• Make it vegetarian by replacing steak with grilled portobello mushrooms or tofu.

Storage

Store leftover steak and components separately in airtight containers in the refrigerator for up to 3 days. Reheat steak gently in a pan or microwave to avoid drying out. Assemble bowls fresh to keep avocado and tomatoes vibrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I marinate the steak overnight?

Yes, marinating overnight will deepen the flavors but avoid more than 24 hours to prevent the acid in the lime juice from breaking down the meat too much.

What can I use instead of black beans?

You can substitute black beans with pinto beans, kidney beans, or even chickpeas for a different texture and taste.

Cilantro Lime Steak Bowls Recipe

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★★★★★

4.8 from 149 reviews

These Cilantro Lime Steak Bowls are a vibrant and flavorful meal perfect for a quick weeknight dinner or a satisfying lunch. Juicy marinated flank steak is grilled to perfection and served over a bed of rice with black beans, corn, fresh vegetables, and a zesty cilantro lime dressing. Topped with creamy avocado, tangy feta, and extra cilantro, these bowls pack a wholesome, protein-rich punch with a refreshing Mexican-inspired twist.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Grilling
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Steak Marinade

• 1 pound flank steak
• ¼ cup fresh lime juice (about 2 limes)
• ¼ cup olive oil
• ¼ cup fresh cilantro, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• ½ 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
• ½ cup red onion, diced
• ½ cup feta cheese, crumbled (optional)
• Extra cilantro for garnish
• Lime wedges for serving

Instructions

1. Prepare the Marinade: In a bowl, whisk together fresh lime juice, olive oil, chopped cilantro, minced garlic, ground cumin, chili powder, salt, and black pepper to create a flavorful marinade for the steak.
2. Marinate the Steak: Place the flank steak in a shallow dish or resealable bag and pour the marinade over it, ensuring the steak is well coated. Refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to infuse.
3. Cook the Steak: Preheat a grill or grill pan over medium-high heat. Remove the steak from the marinade and grill for about 4-5 minutes per side for medium-rare, or longer to your preferred doneness. Once cooked, let the steak rest for 5 minutes before slicing thinly against the grain.
4. Assemble the Bowls: Divide the cooked rice among bowls, then top with black beans, corn, cherry tomatoes, sliced avocado, diced red onion, and crumbled feta cheese if using.
5. Add the Steak: Arrange the sliced flank steak on top of the assembled bowl ingredients, sprinkle with extra cilantro, and add a lime wedge on the side for extra tang.

Notes

• For a vegetarian version, substitute flank steak with grilled portobello mushrooms or tofu.
• Using brown rice will increase the fiber content and add nuttier flavor.
• Marinate the steak overnight for even deeper flavor penetration.
• To save time, cook the rice and prepare toppings while the steak marinates.
• Add a dollop of sour cream or a drizzle of your favorite hot sauce for extra richness or heat.

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