Description
Cilantro Lime Steak Bowls are a vibrant and flavorful dinner option featuring marinated flank steak grilled to perfection and served over a base of rice, black beans, and corn. Topped with fresh avocado, cherry tomatoes, red onion, and optional feta cheese, this dish combines zesty lime and fresh cilantro for a quick, wholesome meal that’s easy to customize and perfect for weeknight dinners.
Ingredients
Units
Scale
Marinade and Steak
- 1 pound flank steak
- 1/4 cup fresh lime juice (about 2 limes)
- 1/4 cup olive oil
- 1/4 cup fresh cilantro, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 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
- 1/2 cup red onion, diced
- 1/2 cup feta cheese, crumbled (optional)
- Extra cilantro for garnish
- Lime wedges for serving
Instructions
- Prepare the Marinade: In a medium bowl, whisk together fresh lime juice, olive oil, chopped cilantro, minced garlic, ground cumin, chili powder, salt, and black pepper until well combined to create a flavorful marinade.
- Marinate the Steak: Place the flank steak in a large resealable plastic bag or shallow dish and pour the marinade over it, ensuring all sides are well coated. Seal or cover, then refrigerate for at least 30 minutes, ideally 2 to 4 hours for maximum flavor infusion.
- Cook the Rice: Prepare rice according to package instructions; brown rice is recommended for added nutrition, but white rice works well too.
- Heat the Black Beans: In a small saucepan, warm the rinsed and drained black beans over medium heat for about 5 minutes until heated through. Optionally season with a pinch of salt or cumin.
- Prepare the Corn: Depending on the type of corn used, boil or sauté fresh corn until tender, or heat frozen/canned corn in the microwave or on the stovetop until warm.
- Preheat the Grill: Heat a grill or grill pan to medium-high and oil it well to prevent the steak from sticking.
- Grill the Steak: Remove the steak from the marinade, letting excess drip off, then discard the marinade. Grill the steak for 4-5 minutes per side for medium-rare, or cook to your preferred doneness (internal temperature of 130°F/54°C for medium-rare recommended).
- Rest and Slice the Steak: Transfer the steak to a cutting board and let rest for 5-10 minutes to allow juices to redistribute. Slice thinly against the grain for optimal tenderness.
- Assemble the Bowls: In serving bowls, layer 1/2 to 1 cup of cooked rice, then add a scoop of warm black beans, followed by corn. Top with sliced steak, cherry tomatoes, avocado slices, diced red onion, and optional crumbled feta cheese.
- Garnish and Serve: Finish with extra fresh cilantro and serve lime wedges on the side for added brightness and flavor.
Notes
- For a spicier kick, add diced jalapeños or a dash of your favorite hot sauce to the bowls or marinade.
- This recipe is highly versatile—customize your toppings with ingredients like sliced radishes, chopped bell peppers, or sour cream to suit your taste.
- Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days and repurposed into salads, wraps, or tacos.
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 38 g
- Cholesterol: 85 mg
