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Cilantro Lime Steak Bowls

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★★★★★

5 from 784 reviews

These Cilantro Lime Steak Bowls are a vibrant and flavorful meal perfect for a healthy lunch or dinner. Marinated flank steak grilled to juicy perfection is served over a bed of rice, black beans, corn, and fresh vegetables, then topped with creamy avocado, tangy feta, and a squeeze of lime. The combination of zesty lime, fresh cilantro, and smoky spices makes every bite refreshing and satisfying.

Ingredients

Scale

Steak and 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

Bowls

  • 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 Marinade: 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 to create a flavorful marinade.
  2. Marinate Steak: 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 and refrigerate for at least 30 minutes, preferably 2 to 4 hours to allow flavors to infuse.
  3. Cook Rice: Prepare the rice according to package instructions. Brown rice is recommended for added nutrition, but white rice works fine.
  4. Heat Black Beans: In a small saucepan, warm the rinsed and drained black beans over medium heat for about 5 minutes. Optionally, add a pinch of salt or cumin for extra flavor.
  5. Prepare Corn: If using fresh corn, boil or sauté it until tender. For frozen corn, heat in the microwave or on the stovetop until warmed. Canned corn can be heated as well.
  6. Preheat Grill: Preheat your grill or grill pan over medium-high heat and oil it well to prevent the steak from sticking.
  7. Grill Steak: Remove the steak from the marinade, letting excess drip off, and discard marinade. Grill the steak about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness (130°F/54°C is medium-rare).
  8. Rest and Slice Steak: Transfer the steak to a cutting board and let rest for 5-10 minutes so juices redistribute. Then slice thinly against the grain for tenderness.
  9. Assemble Bowls: In large bowls or individual serving bowls, start with 1/2 to 1 cup of cooked rice, add a scoop of black beans, then sprinkle corn evenly. Top with sliced steak, cherry tomatoes, avocado slices, diced red onion, and feta cheese if using.
  10. Garnish and Serve: Garnish with extra cilantro and serve with lime wedges on the side for an added burst of citrus flavor.

Notes

  • Marinate the steak for at least 2 hours for best flavor; overnight marinating is even better.
  • If you don’t have a grill, you can cook the steak on a grill pan or skillet on the stovetop.
  • Use brown rice for a healthier option with more fiber and nutrients.
  • Feta cheese is optional and can be omitted for a dairy-free version.
  • Leftover bowl components can be stored separately in the fridge for up to 3 days.

Keywords: cilantro lime steak bowls, grilled steak bowl, healthy steak recipe, flank steak marinade, quick steak bowls, black beans and rice, summer steak bowls

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