Cilantro Lime Steak Bowls
Delicious and easy Cilantro Lime Steak Bowls featuring marinated steak, fresh veggies, and customizable toppings, perfect for weeknight dinners.
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!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving. Customize your bowls with toppings like bell peppers, jalapeños, or sour cream.