Description

Cilantro Lime Steak Bowls are vibrant, zesty dishes featuring juicy grilled flank steak marinated in fresh lime juice and cilantro, served over a bed of cooked rice, black beans, corn, and fresh vegetables. Topped with creamy avocado, red onion, and optional feta cheese, these bowls offer a balanced, flavorful, and satisfying meal perfect for busy weeknight dinners or meal prep.

Ingredients

Scale

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

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 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 coat it thoroughly with the marinade. Cover the bowl and refrigerate for at least 30 minutes, preferably 2 to 4 hours to allow the flavors to deeply infuse the meat.
Prepare Rice and Beans: Cook the rice according to package instructions until tender. Meanwhile, heat the rinsed black beans in a small saucepan over medium heat for about 5 minutes, seasoning with a pinch of salt or cumin if desired. If using fresh corn, cook by boiling or sautéing briefly; heat frozen corn as needed until warmed through.
Cook the Steak: Preheat your grill or grill pan to medium-high heat. Remove the steak from the marinade, letting any excess drip off, and discard the marinade. Grill the steak for 4 to 5 minutes per side or until it reaches medium-rare doneness (about 130°F internal temperature). Once cooked, let the steak rest for 5 to 10 minutes to retain its juices, then slice thinly against the grain for maximum tenderness.
Assemble Bowls: Divide the cooked rice evenly into bowls. Top with warmed black beans, corn, halved cherry tomatoes, sliced avocado, diced red onion, and the sliced grilled steak. Sprinkle crumbled feta cheese over the top if desired. Garnish with extra cilantro and lime wedges for added freshness and zest. Serve immediately and enjoy your vibrant cilantro lime steak bowls!

Notes

Rest the steak after cooking to keep it juicy and tender.
Customize your bowls with additional veggies or spicy toppings like jalapeños or hot sauce.
Marinate the steak overnight for an even deeper flavor infusion.
If you don’t have a grill, cook the steak in a cast-iron skillet on the stovetop as a great alternative.

Prep Time: 15 minutes plus 30 minutes to 4 hours marinating
Cook Time: 15 minutes
Category: Main Dish
Method: Grilling, Stovetop
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 580 kcal
Sugar: 4 g
Sodium: 670 mg
Fat: 26 g
Saturated Fat: 5 g
Unsaturated Fat: 19 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 9 g
Protein: 36 g
Cholesterol: 70 mg

Keywords: cilantro lime steak bowls, grilled steak bowl, Mexican steak bowl, cilantro lime marinade, healthy steak recipe, quick steak dinner