Meet your new easy weeknight favorite

These Cilantro Lime Steak Bowls are fresh, bright, and fast to make. The steak soaks in lime and cilantro flavors, then pairs with rice, beans, corn, tomatoes, avocado, and a bit of feta for a simple full meal. If you like bowls that come together quickly and taste fresh, this one will be a hit. For another take on the same idea, you can check a similar recipe here: Cilantro Lime Steak Bowls.

What makes this recipe worth trying

• It’s quick to prep and works for weeknights or meal prep.
• The marinade uses fresh lime and cilantro for bright flavor.
• You can mix and match toppings to suit everyone at the table.
• Leftovers reheat well and make great lunches.

Step-by-step: How to make Cilantro Lime Steak Bowls

1. Make the marinade: In a medium bowl, whisk together 1/4 cup fresh lime juice (about 2 limes), 1/4 cup olive oil, 1/4 cup chopped fresh cilantro, 3 cloves minced garlic, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
2. Marinate the steak: Add 1 pound flank steak to the bowl and turn to coat. Cover and refrigerate at least 30 minutes; 2–4 hours is best.
3. Cook the rice: Prepare 1 cup cooked rice (white or brown) according to package directions.
4. Heat the beans and corn: Rinse and drain 1 can black beans and warm in a small saucepan about 5 minutes. Cook 1 cup corn (fresh, frozen, or canned) as needed.
5. Grill the steak: Preheat a grill or grill pan to medium-high. Remove steak from the marinade, let excess drip off, and discard the marinade. Grill 4–5 minutes per side for medium-rare (about 130°F), or longer for desired doneness.
6. Rest and slice: Let steak rest 5–10 minutes. Slice thinly against the grain.
7. Build the bowls: Divide rice into bowls. Add warmed black beans, corn, 1 cup halved cherry tomatoes, sliced avocado, and 1/2 cup diced red onion. Top with sliced steak and 1/2 cup crumbled feta if you like. Garnish with extra cilantro and lime wedges. Enjoy!

What you need: Ingredients

• 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
• 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

Simple cooking directions

Follow the step-by-step instructions above to marinate, cook, and assemble. If you want a shortcut, sear the steak in a hot skillet instead of grilling. For grilling tips and timing for different cuts, this guide can help: Grilled Lime Cilantro Chicken Breast.

How to serve these bowls

Serve the bowls warm. Let each person add a squeeze of lime and extra cilantro. Offer hot sauce or a drizzle of plain yogurt if someone wants creaminess. These bowls work well plated family-style or assembled for each person.

Storing and reheating leftovers

• Store: Keep components in separate airtight containers in the fridge for up to 3–4 days. Steak and rice together are fine, but keep avocado and tomatoes separate if you want them fresh.
• Reheat: Warm rice and steak in the microwave or on the stove. Add fresh avocado and tomatoes after reheating. Do not freeze avocado slices; they brown.

Smart tips for the best bowls

• Marinate at least 30 minutes; longer gives more flavor.
• Slice the steak against the grain for tender bites.
• Warm beans and corn gently so they keep texture.
• If you want more char, finish steak on high heat for 1 minute per side.
• For quicker prep, buy pre-cooked rice and canned corn. For flavor variations, see this shrimp salad idea: Lime Cilantro Shrimp and Black Bean Salad.

Easy variations to try

• Swap flank steak for skirt steak or skirt for sirloin.
• Make it chicken or shrimp for a different protein.
• Add roasted bell peppers, pickled jalapeños, or a pico de gallo.
• Use quinoa or cauliflower rice for a low-carb option.
• Skip feta for a dairy-free bowl, or add cotija cheese for a different tang.

Nutrition snapshot (approximate per serving)

• Calories: ~550–650 (varies by portion and toppings)
• Protein: ~35–40 g
• Carbs: ~50–60 g
• Fat: ~20–30 g
  These are estimates. Exact nutrition depends on portion size and ingredient brands.

Family-friendly serving ideas

• Let kids build their own bowls from a topping bar.
• Serve with tortilla chips on the side for scooping.
• Put ingredients in a large pan and let everyone assemble plates at the table.
• Use milder spices for children and offer hot sauce for adults.

What goes well with these bowls

• Simple green salad or crunchy slaw.
• Warm flour or corn tortillas for tacos.
• Grilled vegetables like zucchini and peppers.
• A light citrus or mango salsa on the side.
• For a drink, iced tea, sparkling water, or a light lager match well.

Frequently asked questions

Q: Can I use a different cut of steak?
A: Yes. Skirt, sirloin, or ribeye work. Adjust cooking time by thickness.

Q: How long can I marinate the steak?
A: 30 minutes to 4 hours is ideal. Over 8 hours can start to change texture.

Q: Can I make these bowls vegetarian?
A: Yes. Swap steak for grilled tofu, roasted sweet potato, or extra beans and corn.

Q: Is it okay to assemble everything ahead of time?
A: Yes. Store components separately and assemble within 3–4 days.

Q: Can I freeze the assembled bowls?
A: It’s better to freeze only cooked steak or rice. Avocado and fresh tomatoes do not freeze well.

Conclusion

If you want another version with a similar flavor, try this take from Cilantro Lime Steak Bowls – Charlotte Shares. For a rice-focused bowl approach, see Cilantro Lime Steak and Rice Bowls – Eat With Clarity. For a fresh blog-style recipe roundup, check Cilantro Lime Steak Bowls – Keeping On Point.

Cilantro Lime Steak Bowls

These Cilantro Lime Steak Bowls are fresh, bright, and quick to make, featuring marinated steak with rice, beans, corn, tomatoes, avocado, and feta for a full meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course dinner, Main Course

Cuisine Healthy, Mexican

Servings 4 servings

Calories 600 kcal

Ingredients

  

Marinade

• 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

Main Ingredients

• 1 pound flank steak
• 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 medium avocado, sliced
• 1/2 cup red onion, diced
• 1/2 cup feta cheese, crumbled (optional) Can be omitted for a dairy-free bowl.
• Extra cilantro for garnish
• Lime wedges for serving

Instructions

 

Preparation

• In a medium bowl, whisk together the marinade ingredients: lime juice, olive oil, cilantro, garlic, cumin, chili powder, salt, and black pepper.
• Add the flank steak to the marinade and turn to coat. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours.

Cooking

• Prepare the cooked rice according to package directions.
• Rinse and drain the black beans, then warm them in a small saucepan for about 5 minutes.
• Cook the corn as needed.
• Preheat a grill or grill pan to medium-high. Remove the steak from the marinade, letting excess drip off, and discard the marinade. Grill for 4-5 minutes per side for medium-rare or adjust for desired doneness.
• Let the steak rest for 5-10 minutes, then slice thinly against the grain.

Assembly

• Divide the cooked rice among bowls and top with warmed black beans, corn, halved cherry tomatoes, sliced avocado, diced red onion, and sliced steak.
• Top with crumbled feta, extra cilantro, and lime wedges. Enjoy!

Notes

Marinate the steak for at least 30 minutes for better flavor. The bowls can be served warm with lime and extra cilantro added at the table. For quicker prep, consider using pre-cooked rice and canned corn. Leftovers can be stored separately in airtight containers for 3-4 days.

Keyword Cilantro Lime Steak, Healthy recipe, meal prep, Quick Dinner, Steak Bowls