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.
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.