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Cilantro Lime Steak Bowls Recipe

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4.5 from 70 reviews

These Easy Cilantro Lime Steak Bowls feature tender marinated flank steak grilled to perfection and served over a flavorful bed of lime-cilantro rice, black beans, and charred corn. Fresh avocado, cherry tomatoes, red onion, shredded cheese, and a zesty lime-cilantro dressing bring vibrant flavors and textures, making this a wholesome and satisfying meal perfect for any weeknight.

Ingredients

Steak Marinade

  • 1.5 pounds flank steak or skirt steak
  • ⅓ cup fresh lime juice
  • ¼ cup olive oil
  • 4 cloves garlic, minced
  • ½ cup fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika

Rice and Beans

  • 3 cups cooked white rice
  • 2 tablespoons lime juice
  • 2 tablespoons fresh cilantro, chopped
  • ½ teaspoon salt
  • 1 can (15 oz) black beans, drained and rinsed
  • ½ teaspoon ground cumin
  • ½ teaspoon salt

Vegetables and Toppings

  • 1 cup corn
  • 1 large avocado, sliced
  • ½ medium red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded cheese
  • ½ cup pico de gallo or salsa
  • ¼ cup fresh cilantro
  • 2 limes, cut into wedges

Lime Cilantro Dressing

  • ½ cup sour cream or Greek yogurt
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh cilantro, chopped
  • 1 clove garlic, minced
  • ¼ teaspoon salt

Instructions

  1. Marinate the Steak: Whisk together lime juice, olive oil, chopped cilantro, minced garlic, ground cumin, chili powder, salt, black pepper, and smoked paprika. Place the steak in a zip-top bag and pour the marinade over it, sealing the bag. Refrigerate and marinate for at least 30 minutes, ideally 2-4 hours, and up to 24 hours.
  2. Prepare Rice and Beans: Cook white rice according to package instructions. While the rice is still hot, stir in lime juice, chopped cilantro, and salt. Heat the black beans in a small pot with ground cumin and salt until warm.
  3. Char the Corn: In a dry skillet over medium-high heat, cook the corn until slightly charred and fragrant, about 5-7 minutes, stirring occasionally.
  4. Prep Vegetables and Toppings: Slice the avocado and red onion thinly. Halve the cherry tomatoes. Gather shredded cheese, pico de gallo or salsa, fresh cilantro, and lime wedges for serving.
  5. Make the Dressing: In a small bowl, mix sour cream or Greek yogurt with fresh lime juice, chopped cilantro, minced garlic, and salt. Set aside.
  6. Cook the Steak: Remove the steak from the marinade, discard the marinade, and let the steak rest at room temperature for 10 minutes. Pat the steak completely dry with paper towels. Heat a skillet over high heat until it begins to smoke, then add a little oil. Sear the steak for 3-4 minutes on each side until an internal temperature of 130-135°F is reached for medium-rare. Remove steak and let rest for 10 minutes before slicing.
  7. Slice the Steak: Slice the steak thinly against the grain at a diagonal to maximize tenderness.
  8. Assemble the Bowls: Start with a base of lime-cilantro rice in each bowl. Add black beans, charred corn, sliced steak, avocado slices, red onion, cherry tomatoes, and shredded cheese. Top with pico de gallo or salsa, drizzle with lime cilantro dressing, garnish with fresh cilantro, and add lime wedges on the side.

Notes

  • For best flavor, marinate the steak for at least 2 hours or overnight.
  • Use a meat thermometer to ensure the steak is cooked to your preferred doneness.
  • Skirt steak or flank steak work best for this recipe due to their flavor and texture.
  • Can substitute white rice with brown rice or cauliflower rice for a healthier option.
  • Leftover bowls keep well refrigerated for up to 3 days.

Find it online: https://forkvista.com/cilantro-lime-steak-bowls-recipe/