Name: Cilantro Lime Steak Bowls Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 2 h 35 min
Cuisine: Mexican
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

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Introduction

Cilantro Lime Steak Bowls are a vibrant and flavorful meal that brings together tender marinated steak with fresh, zesty ingredients. Perfect for a quick weeknight dinner or meal prep, this dish balances protein, veggies, and bright citrus notes in every bite.

A white speckled bowl filled with three main layers; the bottom layer is plain white rice with a soft texture, the left side has a mix of yellow grilled corn and black beans with bits of red pepper, creating a colorful contrast, and the right side features several pink and brown grilled steak slices arranged in a neat line, topped with a green sauce and sprinkled with small green herb leaves. A wedge of lime sits on the edge of the bowl. The background is a white marbled surface with some scattered cilantro leaves, a bowl of green sauce, a lime half, and a woman's hand holding a cloth near the bowl. Photo taken with an iphone --ar 4:5 --v 7

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, chopped cilantro, minced garlic, ground cumin, chili powder, salt, and black pepper to make the marinade.
Step 2: Add the flank steak to the marinade and coat it well. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours, to allow flavors to develop.
Step 3: Cook rice according to package instructions. While the rice cooks, heat the rinsed black beans in a small saucepan over medium heat for about 5 minutes. Season with a pinch of salt or cumin if desired.
Step 4: Prepare the corn by boiling or sautéing fresh corn briefly, or warming frozen or canned corn as needed.
Step 5: Preheat a grill or grill pan to medium-high heat. Remove the steak from the marinade, letting any excess drip off, and discard the marinade.
Step 6: Grill the steak for 4-5 minutes per side for medium-rare doneness (130°F), or until cooked to your preference.
Step 7: Let the steak rest for 5-10 minutes to retain its juices, then slice thinly against the grain.
Step 8: Assemble bowls by dividing the cooked rice evenly. Top with black beans, corn, cherry tomatoes, avocado slices, and diced red onion.
Step 9: Add the sliced steak on top and sprinkle with crumbled feta cheese if using. Garnish with extra cilantro and serve with lime wedges. Enjoy!

Tips & Variations

For extra flavor, marinate the steak overnight instead of just a few hours.
Swap flank steak for skirt or sirloin steak if preferred.
Add a dollop of sour cream or a drizzle of chipotle sauce for a smoky kick.
Use quinoa or cauliflower rice as a grain alternative for a low-carb option.
To make this vegetarian, omit the steak and add grilled tofu or roasted sweet potatoes.

Storage

Store leftover steak bowls in an airtight container in the refrigerator for up to 3 days. Keep avocado slices separate or add just before serving to prevent browning. Reheat gently in a microwave or skillet until warmed through. Fresh lime wedges and cilantro are best added fresh each time.

How to Serve

A white bowl filled with four main layers arranged side by side: on the left is a layer of dark red kidney beans mixed with small red diced peppers, next to it is bright yellow grilled corn, followed by fluffy white rice, and on the right, five slices of grilled steak with a pink center and seared edges. A drizzle of green sauce with a slightly chunky texture is spread across the top of the steak, corn, and beans, garnished with small bits of green herbs. Surrounding the bowl are lime wedges and some green herb leaves on a white marbled surface, with a small wooden bowl of green sauce and a gray cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak for this recipe?

Yes, you can substitute flank steak with skirt or sirloin steak. These cuts also work well for marinating and grilling, providing tender slices when cooked properly.

How do I know when the steak is cooked to medium-rare?

Use a meat thermometer to check for an internal temperature of about 130°F (54°C). The steak should be warm and pink in the center. Adjust grilling time slightly based on thickness and your preferred doneness.