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Easy Cilantro Lime Steak Bowls Recipe

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★★★★★

4.6 from 85 reviews

These Easy Cilantro Lime Steak Bowls feature tender marinated flank or skirt steak with a vibrant cilantro lime marinade, perfectly charred and sliced, served over fluffy cilantro lime rice with black beans, charred corn, fresh avocado, and a zesty cilantro lime dressing. Ideal for a quick weeknight dinner or meal prep, these bowls combine bold Tex-Mex flavors with fresh toppings for a restaurant-quality meal at home.

Ingredients

Scale

For the Steak and Marinade

  • 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

For the Bowl Base

  • 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

Fresh Toppings

  • 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

Cilantro Lime Dressing

  • ½ cup sour cream or Greek yogurt
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh cilantro, chopped
  • 1 clove garlic, minced
  • ¼ teaspoon salt

Instructions

  1. Make the Cilantro Lime Marinade: In a bowl, whisk together fresh lime juice, olive oil, chopped cilantro, minced garlic, ground cumin, chili powder, salt, black pepper, and smoked paprika to create a flavorful marinade. Pour over the flank or skirt steak in a large zip-top bag or shallow dish. Seal and marinate for at least 30 minutes, preferably 2-4 hours, but no more than 24 hours to prevent meat texture breakdown.
  2. Prepare Bowl Components: While the steak marinates, cook white rice and, while still hot, stir in lime juice, chopped cilantro, and salt to make cilantro lime rice. Warm the black beans in a medium saucepan with a pinch of cumin and salt. Char the corn in a dry hot skillet until slightly browned for enhanced flavor. Slice fresh vegetables and set aside. Make the cilantro lime dressing by mixing sour cream or Greek yogurt with lime juice, chopped cilantro, minced garlic, and salt.
  3. Cook the Steak: Remove steak from the marinade and let it sit at room temperature for 10 minutes. Pat the steak completely dry with paper towels to ensure a good sear. Heat a cast-iron skillet, grill pan, or outdoor grill over high heat until smoking hot. Add a small amount of oil, then place the steak in the pan away from you. Sear the steak for 3-4 minutes per side without moving it around. Use an instant-read thermometer to check for an internal temperature of 130-135°F for perfect medium-rare. Remove the steak and let it rest for 10 minutes to retain juices.
  4. Slice and Assemble Bowls: Slice the rested steak against the grain at a slight diagonal into thin strips for maximum tenderness. In large serving bowls, start with a base of cilantro lime rice. Arrange sections of warm black beans, charred corn, sliced steak, avocado, red onion, cherry tomatoes, and shredded cheese atop the rice. Add pico de gallo or salsa for brightness, drizzle generously with the cilantro lime dressing, and garnish with fresh cilantro and lime wedges for a vibrant presentation.

Notes

  • Use an instant-read thermometer to ensure perfectly cooked steak at 130-135°F for medium-rare doneness.
  • Rest the steak for 10 minutes after cooking to allow juices to redistribute and keep the steak juicy.
  • Always slice the steak against the grain to maximize tenderness.
  • Store bowl components separately if meal prepping to prevent soggy rice and browning avocado.
  • Marinating time ideally 2-4 hours; minimum 30 minutes; no longer than 24 hours to avoid meat breakdown.
  • Substitute parsley for cilantro if unavailable, or use sirloin or chicken thighs as alternative proteins.
  • For a low-carb option, use cauliflower rice instead of white rice.
  • Add jalapeños or chipotle peppers to the marinade for heat if desired.
  • Keep sliced steak in a container with a tablespoon of marinade to maintain moisture during storage.

Keywords: cilantro lime steak bowls, flank steak recipe, steak burrito bowl, cilantro lime marinade, Tex-Mex dinner, meal prep steak bowls

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