Name: Cilantro Lime Steak Bowls Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 2 h 30 min
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’re looking to brighten up your dinner table with something vibrant, fresh, and packed full of flavor, these Cilantro Lime Steak Bowls will quickly become your new weeknight favorite. The juicy, perfectly grilled flank steak soaked in a zesty cilantro and lime marinade pairs beautifully with wholesome ingredients like black beans, corn, and creamy avocado. Every bite delivers a delightful balance between tangy, smoky, and fresh that’s as delicious as it is colorful. Trust me, once you make these Cilantro Lime Steak Bowls, you’ll be craving them again and again!

Cilantro Lime Steak Bowls Recipe - Recipe Image

Ingredients You’ll Need

These simple yet essential ingredients work together to create an incredible mix of flavors, textures, and colors that make the Cilantro Lime Steak Bowls so unforgettable. From the herbaceous cilantro and bright lime juice to the hearty black beans and creamy avocado, every item plays a vital role.

1 pound flank steak: The star of the bowl, this cut is perfect for marinating and grilling to tender, juicy perfection.
¼ cup fresh lime juice: Adds a zesty punch that tenderizes the meat and brightens the whole dish.
¼ cup olive oil: Helps create a smooth marinade and keeps the steak juicy on the grill.
¼ cup fresh cilantro, chopped: Provides a fresh, citrusy aroma that defines the taste of the dish.
3 cloves garlic, minced: Adds a savory depth that complements the spices beautifully.
1 teaspoon ground cumin: Introduces a warm earthiness that pairs perfectly with the lime and chili notes.
1 teaspoon chili powder: Gives a gentle spicy kick without overpowering the other flavors.
1 teaspoon salt: Essential for enhancing all the vibrant flavors in the bowl.
½ teaspoon black pepper: Adds a subtle heat that rounds out the seasoning.
1 cup cooked rice (white or brown): A hearty base that soaks up the delicious juices and balances the bold ingredients.
1 can black beans, rinsed and drained: Adds protein and creaminess with a touch of earthiness.
1 cup corn (fresh, frozen, or canned): Provides a hint of sweetness and satisfying texture.
1 cup cherry tomatoes, halved: Offers bursts of juiciness and vibrant color.
1 avocado, sliced: Creamy richness that cools and complements the citrus and spice.
½ cup red onion, diced: Adds a sharp, crisp contrast to the other elements.
½ cup feta cheese, crumbled (optional): A salty, tangy topping that takes the bowls up a notch (trust me, it’s worth it!).
Extra cilantro for garnish: Gives a final fresh pop of green and flavor.
Lime wedges for serving: To squeeze over the finished bowls for even more brightness.

How to Make Cilantro Lime Steak Bowls

Step 1: Marinate the Steak

Start by whisking together fresh lime juice, olive oil, chopped cilantro, minced garlic, ground cumin, chili powder, salt, and black pepper in a medium bowl. This flavorful marinade tenderizes the flank steak while infusing it with that signature zesty, fresh flavor that makes the Cilantro Lime Steak Bowls so memorable. Coat the steak thoroughly, cover, and refrigerate for at least 30 minutes—but if you have 2 to 4 hours, even better! Letting those flavors meld and the meat tenderize makes a big difference.

Step 2: Prepare Rice and Beans

While the steak marinates, cook your rice according to the package instructions—whether you prefer fluffy white or nutty brown rice, it’s going to be a hearty, comforting base for the bowl. Next, heat your black beans gently in a small saucepan over medium heat for about 5 minutes, seasoning with a pinch of salt or cumin if you like an extra boost. This step warms the beans through and enhances their natural flavors, so they truly complement the rest of the ingredients.

Step 3: Cook the Corn

If you’re using fresh corn, a quick boil or light sauté will bring out its natural sweetness and tender crunch. Frozen or canned corn just needs a quick reheat to stay bright and juicy. This little touch ensures that every bite includes that satisfying pop of sweet kernel goodness.

Step 4: Grill the Steak

Preheat your grill or grill pan to medium-high heat, then remove the steak from the marinade letting any excess drip off to avoid flare-ups. Discard the leftover marinade and place the steak on the hot grill. Cook for about 4 to 5 minutes per side for medium-rare—aim for an internal temperature of 130°F if you want to get technical. Once cooked to your preferred doneness, let the steak rest for 5 to 10 minutes before slicing it thinly against the grain. Resting locks in juices, ensuring every bite is tender and flavorful.

Step 5: Assemble the Cilantro Lime Steak Bowls

Now comes the fun part! Start by dividing the cooked rice evenly among your bowls. Arrange black beans, corn, halved cherry tomatoes, avocado slices, and diced red onion beautifully over the rice. Pile on those juicy, thinly sliced steak strips, then sprinkle with crumbled feta cheese if you’re using it. Finally, garnish with extra fresh cilantro and serve with lime wedges for that perfect tangy finish. These bowls aren’t just a meal; they’re a celebration of fresh, vibrant flavors coming together in one colorful dish!

How to Serve Cilantro Lime Steak Bowls

Garnishes

Garnishes are where you add those final touches that turn a good bowl into a great one. Fresh cilantro sprigs scattered on top bring bursts of herbal brightness, while lime wedges allow each person to adjust the citrus zing just how they like it. If you’re feeling adventurous, a dollop of sour cream or a sprinkle of crunchy tortilla strips offers additional texture and cool creaminess that’s incredibly satisfying.

Side Dishes

Since the Cilantro Lime Steak Bowls are packed with protein, veggies, and grains, they work well as a standalone meal. But if you want to complement the bold flavors, consider a simple side salad with a light vinaigrette or some crispy roasted sweet potatoes. Mexican street corn or a fresh mango salsa would also pair wonderfully, adding even more layers of flavor and texture to your meal.

Creative Ways to Present

Presentation can turn your Cilantro Lime Steak Bowls into a feast for the eyes as well as the palate. Try serving them in hollowed-out bell peppers or crisp lettuce cups for a low-carb twist. If you’re serving a crowd, arrange all the ingredients buffet-style so everyone can build their own bowl exactly how they like it. This interactive approach makes mealtime fun and personable, perfect for casual gatherings or family dinners alike.

Make Ahead and Storage

Storing Leftovers

Leftover Cilantro Lime Steak Bowls store beautifully in airtight containers in the refrigerator for up to 3 days. To keep things fresh, store the steak, rice, and veggies separately when possible, especially if you want to maintain the texture of avocado and tomatoes. This way, reheating your leftovers later feels almost like a brand-new meal!

Freezing

The cooked steak, rice, beans, and corn can all be frozen separately for up to 2 months. However, fresh ingredients like avocado, tomatoes, and cilantro don’t freeze well, so it’s best to add them fresh after thawing. Defrost your frozen components overnight in the fridge, then reassemble your bowls for a quick and delicious dinner anytime.

Reheating

For the best results, reheat steak and rice gently in a skillet over medium-low heat to avoid overcooking the steak. You can add a splash of water or broth to restore moisture. Warm the beans and corn separately either on the stovetop or in the microwave. Once everything is heated through, assemble your bowls and add fresh toppings to recapture that bright, fresh taste you loved the first time around.

FAQs

Can I use other cuts of steak besides flank steak?

Absolutely! Skirt steak or sirloin work wonderfully as well, both offering great flavor and tenderness when marinated and grilled properly. Just keep in mind that cooking times may vary slightly with different cuts.

Is it okay to make the marinade ahead of time?

Yes! You can prepare the marinade a day in advance and keep it refrigerated. Just add the steak right before marinating to keep everything fresh and vibrant.

Can I make this recipe vegetarian?

Definitely! Swap the steak for grilled tofu, tempeh, or sautéed portobello mushrooms for a satisfying vegetarian bowl full of the same fresh flavors.

What can I substitute if I don’t have fresh cilantro?

If fresh cilantro isn’t available, fresh parsley can be used as a milder alternative, though the flavor will be less citrusy and bright. Dried cilantro won’t provide the same fresh punch, so it’s best to use fresh when possible.

How spicy is this dish?

The chili powder adds just a mild warmth to the dish. If you prefer more heat, feel free to add some crushed red pepper flakes or a dash of hot sauce. For milder palates, you can reduce or omit the chili powder entirely.

Final Thoughts

Making these Cilantro Lime Steak Bowls is like inviting a festival of fresh, bold flavors into your kitchen. The balance of tangy lime, fragrant cilantro, tender steak, and vibrant veggies never fails to impress, whether you’re cooking for yourself or sharing with friends and family. Give this recipe a try—you might just find it turning into your go-to meal that brings a little sunshine to your dinner routine!

Cilantro Lime Steak Bowls Recipe

★★★★★

4.7 from 17 reviews

Author: Rafael
Total Time: 2 hours 30 minutes (including marinating time)
Yield: 4 servings 1x
Diet: Gluten Free

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Description

Cilantro Lime Steak Bowls are a vibrant, flavorful meal featuring marinated flank steak grilled to perfection, served over a bed of rice with black beans, corn, fresh vegetables, and tangy lime and cilantro accents. This hearty yet fresh dish is perfect for a quick weeknight dinner or meal prep.

Instructions

Marinate the Steak: In a medium bowl, whisk together lime juice, olive oil, chopped cilantro, minced garlic, ground cumin, chili powder, salt, and black pepper. Add the flank steak and coat it well in the marinade. Cover and refrigerate for at least 30 minutes, preferably 2 to 4 hours for maximum flavor.
Prepare Rice and Beans: Cook the rice according to the package instructions. While the rice is cooking, heat the rinsed and drained black beans in a small saucepan over medium heat for about 5 minutes. Season with a pinch of salt or cumin if desired.
Cook the Corn: If using fresh corn, boil or sauté it briefly until tender. If using frozen corn, heat it according to package directions. Canned corn can be drained and warmed slightly if preferred.
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 on each side for medium-rare, or cook to your preferred level of doneness (130°F internal temperature for medium-rare). Remove from the heat and let it rest for 5 to 10 minutes before slicing thinly against the grain.
Assemble Bowls: Divide the cooked rice between serving bowls. Top each bowl with black beans, cooked corn, halved cherry tomatoes, sliced avocado, and diced red onion. Arrange sliced steak on top and add crumbled feta cheese if using. Garnish with extra cilantro and serve with lime wedges for squeezing over the bowl.

Notes

For a spicier kick, add a pinch of cayenne pepper to the marinade.
Use brown rice for an extra boost of fiber and nutrients.
Feta cheese is optional and can be replaced with queso fresco or omitted for a dairy-free option.
This recipe can be prepped ahead by marinating the steak overnight and cooking rice and beans in advance.
To keep steak juicy, always let it rest after grilling before slicing.
Substitute flank steak with skirt steak or sirloin if preferred.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Grilling
Cuisine: Mexican-inspired