Introduction

These cilantro lime steak bowls bring restaurant-quality flavor right to your kitchen with tender, marinated steak, fluffy cilantro lime rice, and vibrant fresh toppings. Quick enough for weeknights but impressive enough for guests, this dish balances smoky, tangy, and fresh elements in every bite.

A white bowl filled with several layers of food starting with a base layer of white rice. On top of the rice, there are thick slices of medium-rare grilled steak arranged in a neat row, coated with a light green creamy sauce. Next to the steak, there are thin slices of avocado, finely chopped red onions, a pile of black beans, a mound of yellow corn mixed with shredded white cheese, and small pieces of chopped fresh tomatoes with green herbs sprinkled over everything. Two lime wedges rest near the bowl's edge. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 pounds flank steak or skirt steak
⅓ cup fresh lime juice
¼ cup olive oil
4 cloves garlic, minced
½ cup fresh cilantro, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika
3 cups cooked white rice
1 can (15 oz) black beans, drained and rinsed
1 cup corn
2 tablespoons lime juice
2 tablespoons fresh cilantro, chopped
½ teaspoon salt
1 large avocado, sliced
½ medium red onion, thinly sliced
1 cup cherry tomatoes, halved
1 cup shredded cheese
½ cup pico de gallo or salsa
¼ cup fresh cilantro
2 limes, cut into wedges
½ cup sour cream or Greek yogurt
2 tablespoons fresh lime juice (for dressing)
2 tablespoons fresh cilantro, chopped (for dressing)
1 clove garlic, minced (for dressing)
¼ teaspoon salt (for dressing)

Instructions

Step 1: Whisk together lime juice, olive oil, cilantro, garlic, cumin, chili powder, salt, black pepper, and smoked paprika to make the marinade. Pour over the steak in a large zip-top bag or shallow dish. Marinate for at least 30 minutes, ideally 2–4 hours, but no longer than 24 hours.
Step 2: While the steak marinates, cook the rice. Stir in 2 tablespoons lime juice, 2 tablespoons chopped cilantro, and ½ teaspoon salt while the rice is still hot for flavorful cilantro lime rice.
Step 3: Warm the black beans in a saucepan with a pinch of cumin and salt. Char the corn in a dry skillet over high heat until slightly browned. Slice avocado, red onion, and cherry tomatoes. Prepare pico de gallo or salsa.
Step 4: Make the cilantro lime dressing by mixing sour cream or Greek yogurt with 2 tablespoons lime juice, 2 tablespoons chopped cilantro, minced garlic, and ¼ teaspoon salt. Set aside.
Step 5: Remove steak from marinade and let rest at room temperature for 10 minutes. Pat dry with paper towels.
Step 6: Heat a grill, grill pan, or cast-iron skillet over high heat until smoking. Add a small amount of oil and sear the steak 3–4 minutes per side for medium-rare. Use an instant-read thermometer and remove when internal temperature reaches 130-135°F.
Step 7: Let steak rest for 10 minutes before slicing thinly against the grain at a slight diagonal angle.
Step 8: To assemble bowls, start with a base of cilantro lime rice. Arrange black beans, charred corn, steak slices, avocado, red onion, cherry tomatoes, and shredded cheese in sections atop the rice.
Step 9: Top with pico de gallo or salsa, drizzle generously with the cilantro lime dressing, and garnish with fresh cilantro and lime wedges.

Tips & Variations

Use an instant-read thermometer to avoid overcooking the steak; 130-135°F ensures perfect medium-rare.
Don’t skip resting the steak for 10 minutes—this keeps the meat juicy.
Slice steak against the grain to maximize tenderness.
If you don’t have fresh cilantro, parsley is a fine substitute though the flavor will differ.
Swap white rice for cauliflower rice to make this dish low-carb or keto-friendly.
Add jalapeños or chipotle peppers to the marinade for a spicy kick.
To make fajita-style bowls, add sautéed bell peppers and onions.
Skip rice and use chopped romaine lettuce for a fresh salad variation.

Storage

Store each component separately in airtight containers in the refrigerator for up to four days. Keep sliced steak with a tablespoon of marinade to retain moisture. Reheat steak and rice separately before combining and add fresh toppings just before serving to prevent sogginess. Cooked steak can be frozen for up to three months; thaw overnight and reheat gently.

How to Serve

A white bowl filled with a layer of white rice at the bottom, topped with several slices of medium-rare grilled steak drizzled with a green herb sauce. Alongside the steak, there are fresh, bright red chopped tomatoes, thinly sliced avocado arranged in a fan shape, finely chopped purple onions, black beans, and a pile of yellow corn mixed with shredded white cheese. Two lime wedges rest on the edge of the bowl. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What kind of steak is best for cilantro lime steak bowls?

Flank steak and skirt steak are ideal because they have great beefy flavor and absorb the marinade well. They become tender when cooked to medium-rare and sliced properly against the grain. Sirloin is a good alternative if needed. Avoid expensive cuts like ribeye, which aren’t necessary for this marinated preparation.

Can you meal prep cilantro lime steak bowls ahead of time?

Yes, these bowls are great for meal prep. Marinate and cook the steak, prepare the rice, beans, and toppings, then store everything separately in the fridge for up to four days. Assemble fresh when ready to eat for best texture and flavor.

How long should you marinate the steak in cilantro lime sauce?

Marinate for 2–4 hours for the best flavor and texture. A minimum of 30 minutes works if you’re short on time. Avoid marinating longer than 24 hours as the lime acid can start to break down the meat, making it mushy.

What toppings go best on cilantro lime steak bowls?

Essential toppings include cilantro lime rice or cauliflower rice, black beans, charred corn, avocado, red onion, cherry tomatoes, shredded cheese, and cilantro lime dressing or sour cream. Pico de gallo adds brightness, and pickled jalapeños bring heat. You can also add shredded lettuce, fajita peppers and onions, or guacamole for variety.