Why Make This Recipe
Cilantro Lime Steak Bowls are a delicious and vibrant meal that brings together bold flavors and fresh ingredients. This dish is perfect for a quick weeknight dinner or a healthy lunch. It’s easy to prepare and can be customized based on your preferences. With marinated steak, nutritious beans, and colorful veggies, this recipe satisfies both your taste buds and nutritional needs.
How to Make Cilantro Lime Steak Bowls
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
Directions
Marinate the Steak
- In a medium bowl, whisk together lime juice, olive oil, cilantro, garlic, cumin, chili powder, salt, and black pepper.
- Add the flank steak and coat well. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours.
Prepare Rice and Beans
- Cook rice according to package directions.
- Heat black beans in a small saucepan over medium heat for about 5 minutes. Add a pinch of salt or cumin if desired.
- If using fresh corn, cook it by boiling or sautéing briefly. Heat frozen corn as needed.
Cook the Steak
- Preheat the grill or grill pan to medium-high.
- Remove the steak from the marinade and let the excess drip off. Discard the marinade.
- Grill the steak for 4-5 minutes per side for medium-rare or until it reaches your desired doneness (130°F for medium-rare).
- Let Rest for 5-10 minutes, then slice thinly against the grain.
Assemble Bowls
- Divide the rice into bowls.
- Add black beans, corn, cherry tomatoes, avocado slices, and red onion.
- Top with sliced steak and feta cheese, if using.
- Garnish with extra cilantro and lime wedges. Enjoy!
How to Serve Cilantro Lime Steak Bowls
Serve these bowls warm and fresh. You can enjoy them as a complete meal or pair them with tortilla chips or a light salad for added crunch. Lime wedges on the side offer a zesty kick, enhancing the dish’s bright flavors.
How to Store Cilantro Lime Steak Bowls
Store any leftover components separately in airtight containers. The steak can be kept in the refrigerator for up to 3 days. Keep the rice, beans, and veggies in separate containers as well. Reheat the steak and rice in the microwave or on the stovetop before serving again.
Tips to Make Cilantro Lime Steak Bowls
- Adjust the marinade ingredients to your taste. If you prefer it spicier, add more chili powder.
- Let the steak marinate for longer for a stronger flavor.
- You can use different proteins such as chicken or shrimp if you prefer.
Variation
You can easily modify this recipe by using quinoa instead of rice for a different texture and added nutrients. Swap black beans with pinto beans or add grilled bell peppers for extra color and flavor.
FAQs
Can I make this recipe ahead of time?
Yes, you can marinate the steak a day in advance and store all the other ingredients separately in the refrigerator.
What can I use instead of flank steak?
You can use sirloin, skirt steak, or even chicken if you prefer.
Is this recipe gluten-free?
Yes, all the ingredients listed can be gluten-free. Always check the labels of your canned products like beans and corn to ensure there are no gluten-containing additives.
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Cilantro Lime Steak Bowls
Ingredients
For the 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, cilantro, garlic, cumin, chili powder, salt, and black pepper.
- Add the flank steak and coat well. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours.
Prepare Rice and Beans
- Cook rice according to package directions.
- Heat black beans in a small saucepan over medium heat for about 5 minutes. Add a pinch of salt or cumin if desired.
- If using fresh corn, cook it by boiling or sautéing briefly. Heat frozen corn as needed.
Cook the Steak
- Preheat the grill or grill pan to medium-high.
- Remove the steak from the marinade and let the excess drip off. Discard the marinade.
- Grill the steak for 4-5 minutes per side for medium-rare or until it reaches your desired doneness (130°F for medium-rare).
- Let rest for 5-10 minutes, then slice thinly against the grain.
Assemble Bowls
- Divide the rice into bowls.
- Add black beans, corn, cherry tomatoes, avocado slices, and red onion.
- Top with sliced steak and feta cheese, if using.
- Garnish with extra cilantro and lime wedges. Enjoy!
