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.
Ingredients
Scale
For the 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
For the 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
- 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, 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
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 8 g
- Protein: 36 g
- Cholesterol: 85 mg
Keywords: cilantro lime steak bowls, flank steak recipe, grilled steak bowls, healthy steak bowls, Mexican steak recipe
