Why Make This Recipe
Cilantro Lime Steak Bowls are a delicious and easy meal that pack a punch with flavor. They combine the freshness of lime and cilantro with the heartiness of steak and beans. This recipe is perfect for a weeknight dinner or meal prep for the week. Plus, it is customizable, so everyone can enjoy their favorite toppings.
How to Make Cilantro Lime Steak Bowls
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
Directions
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 coat it well in the marinade. Cover and refrigerate for at least 30 minutes, but preferably 2-4 hours.
Prepare Rice and Beans:
- Cook rice according to package directions.
- Heat black beans in a small saucepan over medium heat for about 5 minutes. Season with a pinch of salt or cumin if desired.
- Cook corn if using fresh (boil or sauté briefly). Heat frozen corn as needed.
Cook the Steak:
- Preheat the grill or grill pan to medium-high.
- Remove the steak from the marinade and let the excess drip off. Discard the marinade.
- Grill the steak for 4-5 minutes per side for medium-rare or until desired doneness (130°F for medium-rare).
- Let the steak rest for 5-10 minutes, then slice thinly against the grain.
Assemble Bowls:
- Divide the rice into bowls.
- Add black beans, corn, cherry tomatoes, avocado slices, and red onion.
- Top with sliced steak and feta, if using.
- Garnish with extra cilantro and lime wedges. Enjoy!
How to Serve Cilantro Lime Steak Bowls
Serve your steak bowls warm and fresh. You can enjoy them on their own or pair them with a side salad. The lime wedges on the side add a nice touch of freshness when squeezed over the top.
How to Store Cilantro Lime Steak Bowls
If you have leftovers, store them in an airtight container in the refrigerator. They will keep for up to 3 days. Reheat the steak and other ingredients in the microwave or on the stovetop until warmed through before serving again.
Tips to Make Cilantro Lime Steak Bowls
- Marinate the steak for as long as possible to enhance its flavor.
- Customize your bowls with other toppings like bell peppers, jalapeños, or sour cream for added flavor.
- If you prefer, you can substitute the flank steak with chicken or shrimp.
Make-ahead & meal prep tips for cilantro lime steak bowls
CILANTRO LIME STEAK BOWLS ARE PERFECT FOR MEAL PREP BECAUSE YOU CAN COOK EACH COMPONENT AHEAD OF TIME AND ASSEMBLE FRESH WHEN YOU’RE READY TO EAT. PREP THE STEAK, RICE, BLACK BEANS, AND CORN IN ADVANCE, THEN STORE EACH ONE IN SEPARATE AIRTIGHT CONTAINERS IN THE FRIDGE. THIS KEEPS THE TEXTURES BETTER AND MAKES IT EASY TO BUILD BOWLS FOR QUICK LUNCHES OR DINNERS DURING THE WEEK.
FOR THE BEST RESULTS, ADD FRESH TOPPINGS LIKE AVOCADO, CHERRY TOMATOES, RED ONION, AND CILANTRO JUST BEFORE SERVING SO THEY STAY BRIGHT AND CRISP. IF YOU’RE PACKING THESE BOWLS TO GO, KEEP THE AVOCADO IN A SEPARATE SMALL CONTAINER WITH A SQUEEZE OF LIME JUICE TO PREVENT BROWNING. SIMPLY REHEAT THE RICE, BEANS, AND STEAK, THEN TOP WITH YOUR FRESH INGREDIENTS AND A FINAL SQUEEZE OF LIME.
Variation
Try using quinoa instead of rice for a different grain option. You can also switch out the flank steak for grilled tofu for a vegetarian version.
FAQs
1. Can I use a different type of steak?
Yes, you can use ribeye or sirloin steak if you prefer. Just adjust the cooking time based on the cut.
2. Is this recipe suitable for meal prep?
Absolutely! These bowls are great for meal prep. Just prepare the ingredients in advance and assemble them when you’re ready to eat.
3. Can I make this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as you ensure the beans and any additional toppings are gluten-free.
Cilantro Lime Steak Bowls
Ingredients
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 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 large avocado, sliced
- ½ cup red onion, diced
- ½ cup feta cheese, crumbled (optional) Can be omitted for a dairy-free option.
- 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 coat it well in the marinade. Cover and refrigerate for at least 30 minutes, but preferably 2-4 hours.
Prepare Rice and Beans
- Cook rice according to package directions.
- Heat black beans in a small saucepan over medium heat for about 5 minutes. Season with a pinch of salt or cumin if desired.
- Cook corn if using fresh (boil or sauté briefly). Heat frozen corn as needed.
Cook the Steak
- Preheat the grill or grill pan to medium-high.
- Remove the steak from the marinade and let the excess drip off. Discard the marinade.
- Grill the steak for 4-5 minutes per side for medium-rare or until desired doneness (130°F for medium-rare).
- Let the steak rest for 5-10 minutes, then slice thinly against the grain.
Assemble Bowls
- Divide the rice into bowls.
- Add black beans, corn, cherry tomatoes, avocado slices, and red onion.
- Top with sliced steak and feta, if using.
- Garnish with extra cilantro and lime wedges. Enjoy!