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.
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
Bowl Ingredients
- 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 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
Nutrition
- Serving Size: 1 bowl (approx. 1/4 recipe)
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 9 g
- Protein: 35 g
- Cholesterol: 75 mg
Keywords: cilantro lime steak bowls, grilled steak recipe, healthy steak bowl, Mexican steak bowl, flank steak marinade, easy steak dinner
