Name: Cilantro Lime Steak Bowls Recipe
Prep time: PT-489351H51M40S
Cook time: 20 min
Total time: PT-489351H51M40S
Cuisine: Mexican-inspired
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

Jump to Recipe

If you are craving a vibrant, flavorful meal that feels both fresh and indulgent, then these Cilantro Lime Steak Bowls are about to become your new favorite go-to recipe. Bursting with the tang of lime, the herbaceous punch of cilantro, and tender, juicy steak, this dish combines simple, wholesome ingredients to create a satisfying bowl that’s perfect for any night of the week. Whether you’re meal prepping or looking for a crowd-pleaser, Cilantro Lime Steak Bowls bring bold flavors and beautiful colors to your table in the most effortless way.

Cilantro Lime Steak Bowls Recipe - Recipe Image

Ingredients You’ll Need

To make these Cilantro Lime Steak Bowls, you’ll gather a handful of fresh, essential ingredients that each play a key role in building the perfect balance of flavor, texture, and color. Every element enhances the dish, from the zesty marinade to the creamy avocado and crunchy red onion.

1 pound flank steak: The star protein, lean and perfect for marinating to juicy tenderness.
¼ cup fresh lime juice (about 2 limes): Provides bright acidity that lifts and balances the rich beef.
¼ cup olive oil: Adds smoothness to the marinade and helps the steak cook evenly.
¼ cup fresh cilantro, chopped: Imparts herbaceous freshness that’s signature to this dish.
3 cloves garlic, minced: Delivers a savory depth of flavor that complements the spices.
1 teaspoon ground cumin: Brings warm earthiness to the marinade.
1 teaspoon chili powder: Adds subtle heat and complexity.
1 teaspoon salt: Essential for seasoning and enhancing all the flavors.
½ teaspoon black pepper: Gives a gentle kick and rounds out the taste.
1 cup cooked rice (white or brown): The comforting base that soaks up all the delicious juices.
1 can black beans, rinsed and drained: Adds protein, fiber, and creaminess.
1 cup corn (fresh, frozen, or canned): Offers a burst of sweetness and chew.
1 cup cherry tomatoes, halved: Provides juicy pops of color and freshness.
1 avocado, sliced: Adds buttery richness and a cooling contrast.
½ cup red onion, diced: Gives sharpness and crunch.
½ cup feta cheese, crumbled (optional): Introduces salty creaminess that elevates the flavors.
Extra cilantro for garnish: For an added herbaceous finish.
Lime wedges for serving: To squeeze over the top for extra zing.

How to Make Cilantro Lime Steak Bowls

Step 1: Marinate the Steak

Start by whisking together fresh lime juice, olive oil, chopped cilantro, garlic, cumin, chili powder, salt, and black pepper in a medium bowl. This marinade creates a vibrant, zesty coating that infuses the flank steak with incredible flavor. Coat the steak evenly, cover, and let it chill in the refrigerator for at least 30 minutes. If you have a little extra time, marinating for 2 to 4 hours really lets the flavors soak in and makes the steak even more tender and memorable.

Step 2: Prepare the Rice and Beans

While your steak marinates, cook your rice according to package instructions to create a fluffy base. Meanwhile, heat the black beans gently on the stovetop, seasoning with a pinch of salt or cumin if you want an extra hint of warmth. Prepare your corn as well—whether fresh, frozen, or canned—until it’s tender and slightly sweet. These layers build the hearty, well-rounded texture that makes the bowl so satisfying.

Step 3: Cook the Steak

Preheat your grill or grill pan to medium-high heat. Remove the steak from the marinade, letting the excess drip off, and discard the leftover marinade for safety. Grill the steak about 4 to 5 minutes per side for a perfect medium-rare, or cook to your preferred doneness (aiming for around 130°F internal temperature for medium-rare). Let the steak rest for 5 to 10 minutes—this step is crucial to keeping the meat juicy. Then slice it thinly against the grain, revealing tender, flavorful strips perfect for your bowl.

Step 4: Assemble the Bowls

Now the fun part! Divide the cooked rice among your bowls, then layer on black beans, corn, halved cherry tomatoes, sliced avocado, and diced red onion. Top generously with your beautifully sliced steak and a scatter of crumbled feta cheese if you’re using it. Finish with a sprinkle of fresh cilantro and a lime wedge on the side for guests to squeeze over everything just before taking that first blissful bite.

How to Serve Cilantro Lime Steak Bowls

Garnishes

Fresh garnishes really bring your Cilantro Lime Steak Bowls to life. Extra chopped cilantro adds vibrant bursts of green and refreshing herbal notes, while a wedge of lime brightens every mouthful with zesty juice. If you love a bit of spice, try adding sliced jalapeños or a drizzle of your favorite hot sauce to awaken your taste buds even more.

Side Dishes

Although these bowls are a complete meal on their own, pairing them with simple sides can round out your feast. Consider serving with warm corn tortillas for a DIY taco experience or a crisp green salad with a light vinaigrette to balance the richness. Roasted sweet potatoes or grilled vegetables also pair beautifully, adding more texture and color to the plate.

Creative Ways to Present

Cilantro Lime Steak Bowls are incredibly versatile when it comes to presentation. Serve them family-style in large bowls for a casual, welcoming meal or plate them individually for a more elegant touch. For picnic or meal prep vibes, pack the components separately in containers to keep everything fresh until you’re ready to assemble and enjoy. You can even turn this bowl into a hearty wrap by filling a tortilla with all the components for a portable twist.

Make Ahead and Storage

Storing Leftovers

Leftover Cilantro Lime Steak Bowls store beautifully in airtight containers in the refrigerator and will stay fresh for up to 3 days. Keep the lime wedges and avocado separate if possible to avoid browning and sogginess. When ready to eat, simply reassemble or heat as needed.

Freezing

If you want to freeze portions, store the steak and rice separately from the fresh toppings like avocado, tomatoes, and onions, which do not freeze well. Freeze cooked rice and sliced steak in freezer-friendly containers or bags for up to 2 months. Thaw overnight in the refrigerator before reheating gently to keep your steak juicy.

Reheating

Reheat your steak and rice in the microwave or on the stovetop just until warmed through—avoid overheating to prevent drying out the steak. Add fresh toppings after reheating, and don’t forget a squeeze of lime for that signature fresh burst of flavor that makes these bowls so special.

FAQs

Can I use a different cut of steak for Cilantro Lime Steak Bowls?

Absolutely! While flank steak is ideal for its flavor and texture, you can substitute skirt steak, sirloin, or even ribeye depending on what you prefer or have on hand. Just adjust cooking times accordingly for the best results.

Is it necessary to use fresh lime juice in the marinade?

Fresh lime juice brightens the dish in a way bottled lime juice just can’t replicate. It provides that burst of acidity essential for the marinade to tenderize the steak and lift the flavors. If fresh lime isn’t available, freshly squeezed lemon juice is a decent alternative.

Can I make these bowls vegetarian or vegan?

Totally! Swap the steak for grilled tofu or roasted vegetables and omit the feta for a vegan version. The black beans, corn, and avocado still provide plenty of protein, creaminess, and texture to keep the bowls hearty and satisfying.

How long can I marinate the steak?

You can marinate the steak for as little as 30 minutes or up to 24 hours in the fridge. The longer you marinate, the more pronounced the flavor and tender the meat will be, but be cautious not to exceed 24 hours to avoid a mushy texture.

Can I cook the steak indoors if I don’t have a grill?

Definitely! Use a hot cast-iron skillet or grill pan to cook the steak indoors. The key is getting the pan hot enough to sear the meat quickly and lock in juices. Follow the same timing for medium-rare doneness and rest before slicing thinly.

Final Thoughts

Making and sharing these Cilantro Lime Steak Bowls is like inviting a little fiesta to your dinner table. The harmony of bright lime, fresh cilantro, and perfectly cooked steak creates a bowl that’s comforting yet exciting with every single bite. I can’t recommend enough giving this recipe a try—you might just find your new favorite weeknight meal that’s as simple to make as it is delicious to savor.

Cilantro Lime Steak Bowls Recipe

★★★★★

5.1 from 22 reviews

Author: Lily
Total Time: 45 minutes to 4 hours 35 minutes (including marinating)
Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

Description

Cilantro Lime Steak Bowls are a vibrant and flavorful dish featuring marinated flank steak grilled to perfection, served over a bed of rice with black beans, corn, fresh cherry tomatoes, avocado, and a tangy lime-cilantro dressing. Perfect for a nutritious lunch or dinner, these bowls combine bold Mexican-inspired flavors with fresh, wholesome ingredients.

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 and refrigerate for at least 30 minutes, preferably 2 to 4 hours, to allow the flavors to infuse.
Prepare Rice and Beans: Cook the rice according to package directions until tender. While the rice cooks, heat the black beans in a small saucepan over medium heat for about 5 minutes, seasoning with a pinch of salt or additional cumin if desired.
Cook the Corn: If using fresh corn, boil or sauté briefly until tender. For frozen corn, heat according to package instructions; canned corn should be drained and heated if preferred warm.
Cook the Steak: Preheat a grill or grill pan to medium-high heat. Remove the flank steak from the marinade, letting excess drip off; discard the remaining marinade. Grill the steak for 4 to 5 minutes per side for medium-rare doneness (an internal temperature of 130°F). After cooking, let the steak rest for 5 to 10 minutes to retain juiciness, then slice thinly against the grain.
Assemble Bowls: Divide the cooked rice among serving bowls. Top with black beans, corn, cherry tomatoes, avocado slices, and diced red onion. Layer the sliced steak on top, sprinkle with crumbled feta cheese if using, and garnish with extra cilantro and lime wedges. Serve immediately and enjoy!

Notes

Allowing the steak to rest after cooking ensures it remains juicy and tender.
Customize your bowls by adding other veggies like jalapeños, bell peppers, or spicy toppings such as hot sauce for added heat.
For enhanced flavor, marinate the steak overnight if time permits.
If you don’t have access to a grill, a cast-iron skillet works perfectly for cooking the steak indoors.

Prep Time: 15 minutes plus 30 minutes to 4 hours marinating time
Cook Time: 20 minutes
Category: Main Course
Method: Grilling
Cuisine: Mexican-inspired