Introduction

Cilantro Lime Steak Bowls are a fresh and flavorful meal that combines juicy marinated steak with vibrant, zesty ingredients. Perfect for a quick weeknight dinner or meal prep, these bowls bring together rice, beans, corn, and fresh veggies for a satisfying and healthy dish.

A white speckled bowl shows two main layers: on the left side, fluffy white rice with small green herb leaves sprinkled on top, and on the right side, sliced grilled steak with a pink center and charred edges, drizzled with a chunky green sauce. Bright yellow corn kernels and chopped fresh cilantro are scattered over both rice and steak. Two lime halves, one at the top and one at the bottom, add a fresh touch. The bowl sits on a white marbled surface with a beige cloth partly visible underneath. In the background, there is a small bowl filled with more green sauce and a partial view of another bowl with a dark brown and yellow topping. photo taken with an iphone --ar 4:5 --v 7

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

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.
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.
Step 3: Refrigerate the steak for at least 30 minutes, preferably 2 to 4 hours for the best flavor infusion.
Step 4: Cook the rice according to package instructions. Brown rice is recommended for added nutrition, but white rice works well too.
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 for extra flavor if desired.
Step 6: Prepare the corn by boiling, sautéing, or heating as needed until tender and warmed through.
Step 7: Preheat your grill or grill pan over medium-high heat, lightly oiling it to prevent the steak from sticking.
Step 8: Remove the steak from the marinade, letting the excess drip off. Discard the marinade.
Step 9: Grill the steak for 4-5 minutes on each side for medium-rare, or cook to your preferred doneness (aim for 130°F/54°C internal temperature for medium-rare).
Step 10: Transfer the steak to a cutting board and let it rest for 5-10 minutes to allow the juices to redistribute.
Step 11: Slice the steak against the grain into thin strips for maximum tenderness.
Step 12: Assemble the bowls by starting with a base of cooked rice (about 1/2 to 1 cup).
Step 13: Add a generous scoop of black beans over the rice.
Step 14: Sprinkle the corn evenly on top of the beans and rice.
Step 15: Top with sliced steak, cherry tomatoes, avocado, red onion, and feta cheese if using.
Step 16: Garnish with extra cilantro and serve with lime wedges on the side.

Tips & Variations

For extra heat, add a pinch of cayenne pepper or a dash of hot sauce to the marinade.
Substitute flank steak with skirt steak or sirloin for similar results.
Use quinoa or cauliflower rice as a low-carb alternative to rice.
Replace black beans with pinto beans or kidney beans for a different flavor.
If you prefer, swap feta for cotija cheese or omit cheese for a dairy-free option.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Keep the steak sliced or whole, and reheat it gently to avoid overcooking, either in a skillet over low heat or covered in the microwave. Assemble bowls just before serving to keep fresh ingredients like avocado and tomatoes vibrant.

How to Serve

A white bowl with a speckled pattern holds a colorful layered dish starting at the bottom with a bed of fluffy white rice topped with chopped fresh green herbs. On one side, several slices of medium-rare steak are neatly arranged, showing bright pink centers and dark, charred edges with green herb sprinkles. Adjacent to the steak is a vibrant mix of charred yellow corn kernels, red onion pieces, and finely chopped green herbs, creating a textured, colorful layer. Two lime wedges and two slices of creamy green avocado are placed on the top edge of the bowl, garnished with small herb pieces. The bowl sits on a white marbled surface with some scattered herb leaves around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the marinade ahead of time?

Yes, the marinade can be prepared a day in advance and stored in the refrigerator. This allows the flavors to meld even more before coating the steak.

What if I don’t have a grill?

You can cook the steak in a hot cast-iron skillet or grill pan on the stovetop. Just make sure the pan is well-oiled and preheated to get a good sear.