Description
Cilantro Lime Steak Bowls are a vibrant and flavorful dish perfect for a quick, satisfying dinner. Marinated flank steak is grilled to juicy perfection and served atop a base of rice, black beans, and corn, then topped with fresh cherry tomatoes, avocado, red onion, and optional feta cheese. A zesty lime and cilantro marinade enhances the steak, making each bite bursting with bright, fresh flavors.
Ingredients
Units
Scale
Steak and Marinade
- 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
Base and Toppings
- 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 zesty marinade.
- Marinate the Steak: Place the flank steak in a large resealable plastic bag or shallow dish. Pour the marinade over, ensuring the steak is thoroughly coated. Seal or cover and refrigerate for at least 30 minutes, preferably 2 to 4 hours, to absorb the flavors.
- Cook the Rice: Prepare rice according to package instructions. Brown rice is preferred for better nutrition, but white rice works well too.
- Warm the Black Beans: Heat rinsed and drained black beans in a small saucepan over medium heat until warmed through, about 5 minutes. Optionally, season with a pinch of salt or cumin for enhanced flavor.
- Prepare the Corn: If using fresh corn, boil or sauté until tender. For frozen or canned corn, heat on the stovetop or microwave until warm.
- Grill the Steak: Preheat grill or grill pan over medium-high heat and oil it to prevent sticking. Remove steak from marinade allowing excess to drip off and discard marinade. Grill steak for 4-5 minutes per side for medium-rare or to desired doneness; internal temperature should reach approximately 130°F (54°C) for medium-rare.
- Rest and Slice Steak: Transfer steak to a cutting board and let rest for 5-10 minutes to redistribute juices. Then slice thinly against the grain for maximum tenderness.
- Assemble the Bowls: In large bowls, layer cooked rice (about 1/2 to 1 cup), followed by a scoop of black beans, then corn. Top with sliced steak, cherry tomatoes, avocado slices, diced red onion, and optional crumbled feta cheese.
- Garnish and Serve: Sprinkle additional fresh cilantro on top and serve each bowl with lime wedges on the side for extra zing.
Notes
- For extra heat, add jalapeños or a dash of your favorite hot sauce while assembling bowls.
- This recipe is highly customizable; swap or add veggies based on seasonal availability or personal preference.
- Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days and repurposed in salads, tacos, or wraps.
Nutrition
- Serving Size: 1 bowl (approx. 1/4 of recipe)
- Calories: 520
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 80mg
