Cilantro Lime Steak Bowls Recipe
Introduction
Cilantro Lime Steak Bowls are a vibrant and flavorful meal perfect for a quick weeknight dinner or meal prep. Tender marinated flank steak pairs beautifully with fresh lime, cilantro, and a colorful array of toppings for a satisfying and healthy dish.
Ingredients
- 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
- 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
- Step 1: In a medium bowl, whisk together lime juice, olive oil, cilantro, garlic, cumin, chili powder, salt, and black pepper to make the marinade. Add the flank steak and turn to coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2 to 4 hours for best flavor.
- Step 2: Prepare the rice according to package instructions. While the rice cooks, heat the black beans in a small saucepan over medium heat for about 5 minutes, seasoning with a pinch of salt or additional cumin if desired. Cook the corn as needed—boil or sauté fresh, or simply heat frozen or canned corn.
- Step 3: Preheat your grill or grill pan to medium-high heat. Remove the steak from the marinade and let any excess drip off; discard the marinade. Grill the steak for 4 to 5 minutes per side for medium-rare, or cook to your preferred doneness (130°F internal temperature for medium-rare).
- Step 4: Allow the steak to rest for 5 to 10 minutes after grilling. Then slice it thinly against the grain to ensure tenderness.
- Step 5: Assemble the bowls by dividing the cooked rice among serving bowls. Top with black beans, corn, cherry tomatoes, avocado slices, and diced red onion.
- Step 6: Add the sliced steak on top, sprinkle with crumbled feta cheese if using, and garnish with extra cilantro and lime wedges. Serve immediately and enjoy!
Tips & Variations
- For extra smoky flavor, cook the steak over charcoal or add a dash of smoked paprika to the marinade.
- Swap flank steak with skirt steak or sirloin if preferred; adjust cooking time accordingly.
- Add a dollop of sour cream or a drizzle of chipotle sauce for a creamy, spicy kick.
Storage
Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat steak and beans gently in a skillet or microwave. Assemble bowls fresh to keep vegetables crisp and avocado from browning.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I marinate the steak overnight?
Yes, marinating the steak overnight will enhance the flavors even more, but avoid going beyond 24 hours to prevent the meat from becoming mushy.
What can I substitute for black beans?
You can use pinto beans, kidney beans, or even chickpeas as a delicious alternative to black beans in this recipe.
PrintCilantro Lime Steak Bowls Recipe
Delicious and vibrant Cilantro Lime Steak Bowls featuring marinated grilled flank steak served over a bed of rice, black beans, corn, and fresh vegetables. This easy-to-make recipe combines zesty lime, fresh cilantro, and flavorful spices to create a satisfying, colorful meal perfect for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Ingredients
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
Base and Toppings
- 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
- Marinate the Steak: In a medium bowl, whisk together lime juice, olive oil, cilantro, garlic, cumin, chili powder, salt, and black pepper. Add the flank steak and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2 to 4 hours to enhance flavor and tenderness.
- Prepare Rice and Beans: Cook rice according to package instructions until fluffy. Meanwhile, heat black beans in a small saucepan over medium heat for about 5 minutes, seasoning lightly with salt or cumin if desired, then set aside.
- Cook the Corn: If using fresh corn, boil or sauté briefly until tender. For frozen corn, heat as directed on the package. Drain canned corn if used.
- Cook the Steak: Preheat the grill or grill pan to medium-high heat. Remove the steak from the marinade, allowing excess to drip off, and discard the remaining marinade. Grill the steak for 4 to 5 minutes per side, or until it reaches medium-rare (about 130°F). Let it rest for 5 to 10 minutes before slicing thinly against the grain to maximize tenderness.
- Assemble the Bowls: Divide cooked rice evenly among bowls. Top each bowl with warmed black beans, cooked corn, halved cherry tomatoes, sliced avocado, and diced red onion. Arrange the sliced steak on top, sprinkle with crumbled feta if using, and garnish with extra cilantro and lime wedges. Serve immediately and enjoy!
Notes
- For more tender steak, marinate for at least 2 hours or overnight if time permits.
- Use brown rice for a nuttier flavor and added fiber.
- Grilling or grill pan can be substituted with broiling if needed, but adjust cooking times accordingly.
- Feta cheese is optional and can be omitted or substituted with queso fresco for a different flavor.
- Leftover steak works great for making meal prep bowls for the week.
Keywords: cilantro lime steak bowls, grilled steak bowl, flank steak recipe, Mexican steak bowl, healthy steak bowls
