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Cilantro Lime Steak Bowls Recipe

Cilantro Lime Steak Bowls Recipe


  • Author: Zoe
  • Total Time: 45 minutes to 4 hours 15 minutes
  • Yield: 4 servings 1x
  • Diet: Low Fat

Description

This vibrant Cilantro Lime Steak Bowl combines juicy marinated flank steak with zesty lime, fresh cilantro, and a medley of colorful, nutritious toppings including black beans, corn, cherry tomatoes, and avocado, served over fluffy rice. Perfect for a quick weeknight dinner or meal prep, it’s bursting with bold Mexican-inspired flavors and easy to customize.


Ingredients

Scale

For the 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

For the Bowl

  • 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. Marinate the Steak: In a medium bowl, whisk together lime juice, olive oil, chopped cilantro, minced garlic, cumin, chili powder, salt, and black pepper. Add the flank steak and toss until fully coated. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours, to let the flavors penetrate the meat.
  2. Prepare Rice and Beans: Cook rice according to package directions until tender and fluffy. Meanwhile, heat the black beans in a small saucepan over medium heat for about 5 minutes, seasoning lightly with salt or cumin if desired. If using fresh corn, cook briefly by boiling or sautéing; heat frozen corn as needed.
  3. Cook the Steak: Preheat a grill or grill pan to medium-high heat. Remove the steak from the marinade, allowing excess to drip off, then discard the marinade. Grill the steak for 4-5 minutes per side for medium-rare doneness (an internal temperature of 130°F), or cook to your preferred level. Once done, let the steak rest for 5-10 minutes to retain its juices, then slice thinly against the grain.
  4. Assemble Bowls: Divide the cooked rice into serving bowls. Layer with warmed black beans, corn, halved cherry tomatoes, avocado slices, and diced red onion. Top with the sliced steak and sprinkle with crumbled feta cheese if using. Garnish generously with extra cilantro and lime wedges. Serve immediately and enjoy a fresh, flavorful meal!

Notes

  • Resting the steak after cooking keeps it juicy and tender.
  • Customize your bowls with other veggies or spicy toppings like jalapeños or hot sauce.
  • Marinate the steak overnight for deeper flavor if you have extra time.
  • No grill? Cook the steak in a cast-iron skillet over medium-high heat instead for similar results.
  • Prep Time: 15 minutes plus 30 minutes to 4 hours marinating
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Grilling, Stovetop
  • Cuisine: Mexican-Inspired

Nutrition

  • Serving Size: 1 bowl (about 1/4 of recipe)
  • Calories: 580 kcal
  • Sugar: 4 g
  • Sodium: 720 mg
  • Fat: 25 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 18 g
  • Trans Fat: 0 g
  • Carbohydrates: 47 g
  • Fiber: 10 g
  • Protein: 38 g
  • Cholesterol: 75 mg

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