Cilantro Lime Steak Bowls
A delicious and vibrant meal featuring marinated steak, nutritious beans, and colorful veggies, perfect for a quick weeknight dinner or healthy lunch.
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!
Notes
Store any leftover components separately in airtight containers. The steak can be kept in the refrigerator for up to 3 days. You can use different proteins such as chicken or shrimp if you prefer.