Introduction

Cilantro Lime Steak Bowls are a fresh and flavorful meal perfect for any day of the week. Combining zesty lime-marinated flank steak with vibrant vegetables and rice, these bowls are both satisfying and easy to prepare.

A white bowl filled with a colorful layered dish, starting with a base of white rice at the bottom. On top, there are sections arranged side by side: black beans with a slightly shiny texture, golden-yellow grilled corn kernels with dark char marks, scrambled eggs with a soft and fluffy look, and slices of medium-rare steak with a pink center and browned edges, garnished with chopped green onions. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: In a medium bowl, whisk together lime juice, olive oil, cilantro, garlic, cumin, chili powder, salt, and black pepper until combined.
Step 2: Add flank steak to the marinade and coat well. Cover the bowl and refrigerate for at least 30 minutes, preferably 2 to 4 hours.
Step 3: Cook rice according to package directions. Meanwhile, heat black beans in a small saucepan over medium heat for about 5 minutes, seasoning with a pinch of salt or cumin if desired.
Step 4: If using fresh corn, boil or sauté briefly until tender. Heat frozen or canned corn as needed.
Step 5: Preheat grill or grill pan to medium-high heat. Remove steak from marinade and let excess drip off. Discard marinade.
Step 6: Grill steak for 4 to 5 minutes per side for medium-rare (about 130°F) or until desired doneness. Remove steak and let it rest for 5 to 10 minutes before slicing thinly against the grain.
Step 7: Divide cooked rice into bowls. Top with black beans, corn, cherry tomatoes, avocado slices, and diced red onion.
Step 8: Add sliced steak on top and sprinkle with feta cheese if using. Garnish with extra cilantro and lime wedges. Serve immediately and enjoy.

Tips & Variations

For extra flavor, marinate the steak overnight in the refrigerator.
Swap flank steak for skirt steak or sirloin if preferred.
Add a dollop of sour cream or a drizzle of chipotle sauce for a spicy kick.
Use quinoa or cauliflower rice as a low-carb alternative.
Roast the corn instead of boiling for a smoky flavor.

Storage

Store leftover steak bowls components separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak gently in a skillet or microwave to avoid overcooking, and warm the rice and beans before assembling. Avocado and fresh toppings are best added fresh before serving.

How to Serve

The image shows a white bowl filled with a colorful, layered dish. Starting from the bottom, there is a layer of fluffy white rice covering the entire base. On top of the rice, there are several sections: slices of medium-rare steak with a pink center and browned edges arranged neatly on one side, next to a portion of yellow grilled corn kernels, then a mix of black beans, and finally a vibrant salsa made of red and green chopped vegetables. In the middle, there is a dollop of white creamy sauce sprinkled with finely chopped green herbs. The bowl is placed on a white marbled surface, and a woman's hand is seen gently holding the bowl on one side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free rice and beans. Always check labels to ensure no gluten-containing additives are present.

How do I know when the steak is done?

Use a meat thermometer to check the internal temperature. Medium-rare is about 130°F. The steak will continue to cook slightly while resting, so aim to remove it from the heat just before it reaches your desired doneness.