Why Make This Recipe
Cilantro Lime Steak Bowls are a vibrant and flavorful meal perfect for lunch or dinner. This dish combines juicy marinated flank steak with fresh ingredients, giving you a balanced bowl that’s both delicious and satisfying. It’s great for meal prep, gatherings, or a fun family dinner. The fresh lime juice and cilantro add a zesty kick, while the variety of toppings makes each bite exciting.
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 flank steak and coat well. Cover and refrigerate at least 30 minutes, 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 grill or grill pan to medium-high.
- Remove steak from marinade and let excess drip off. Discard marinade.
- Grill steak 4-5 minutes per side for medium-rare or until desired doneness (130°F for medium-rare).
- Let rest 5-10 minutes, then slice thinly against the grain.
Assemble Bowls:
- Divide 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 the bowls warm. You can let everyone customize their bowl with their favorite toppings. Offer lime wedges on the side for an extra burst of flavor. These bowls are great for casual lunches or dinner parties.
How to Store Cilantro Lime Steak Bowls
Store any leftovers in an airtight container in the refrigerator. The steak and toppings can last for about 3 days. If you want to keep the rice separate, store it in a different container to avoid sogginess.
Tips to Make Cilantro Lime Steak Bowls
- If you’re short on time, marinate the steak for only 30 minutes; however, longer marinating will enhance the flavor.
- Use leftover steak for a quick meal by slicing and adding it to salads or wraps.
- If you’re not a fan of feta cheese, feel free to skip it or substitute with another cheese like queso fresco.
Variation
You can switch flank steak with chicken or tofu for a different protein option. The marinade works great with various meats and offers flexibility in your meal planning.
FAQs
1. Can I prepare this recipe ahead of time?
Yes! You can marinate the steak and prepare the rice and beans a day in advance. Just assemble everything right before serving.
2. What can I use instead of flank steak?
You can use skirt steak, sirloin, or even grilled chicken for this recipe.
3. Is this recipe gluten-free?
Yes, as long as you check the labels of the beans and any other packaged ingredients, this recipe can be gluten-free.
Cilantro Lime Steak Bowls
Ingredients
For the Marinated Steak
- 1 pound flank steak Juicy and flavorful cut
- 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 unit avocado, sliced
- ½ cup red onion, diced
- ½ cup feta cheese, crumbled Optional
- extra unit cilantro for garnish
- lime wedges unit 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 flank steak and coat well. Cover and refrigerate at least 30 minutes, 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 grill or grill pan to medium-high.
- Remove steak from marinade and let excess drip off. Discard marinade.
- Grill steak 4-5 minutes per side for medium-rare or until desired doneness (130°F for medium-rare).
- Let rest 5-10 minutes, then slice thinly against the grain.
Assemble Bowls
- Divide 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!
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