introduction
This recipe makes bright, fresh bowls with juicy steak, rice, beans, corn, and simple toppings. The steak gets a lime and cilantro marinade. You can make the bowls for a quick dinner or meal prep.
why make this recipe
You get a full meal in one bowl. It is fresh, filling, and simple. The lime and cilantro give the steak bright flavor. You can change toppings to use what you have.
how to make Cilantro Lime Steak Bowls
Marinate the Steak:
- Whisk together 1/4 cup fresh lime juice, 1/4 cup olive oil, 1/4 cup chopped cilantro, 3 cloves minced garlic, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Add 1 pound flank steak and coat well. Cover and refrigerate at least 30 minutes, preferably 2–4 hours.
Prepare Rice and Beans:
- Cook 1 cup rice according to package directions.
- Heat 1 can black beans (rinsed and drained) in a small saucepan over medium heat for about 5 minutes. Add a pinch of salt or cumin if you like.
Prepare Corn and Vegetables:
- Cook 1 cup corn if using fresh by boiling or sautéing briefly. Heat frozen or canned corn as needed.
- Halve 1 cup cherry tomatoes. Dice 1/2 cup red onion. Slice 1 avocado.
Cook the Steak:
- Preheat a grill or grill pan to medium-high.
- Remove steak from marinade and let excess drip off. Discard marinade.
- Grill steak 4–5 minutes per side for medium-rare (about 130°F) or until you get the doneness you like.
- Let steak rest 5–10 minutes, then slice thinly against the grain.
Assemble Bowls:
- Divide rice into bowls.
- Add black beans, corn, cherry tomatoes, avocado slices, and red onion.
- Top with sliced steak and 1/2 cup crumbled feta, if using.
- Garnish with extra cilantro and lime wedges. Serve and enjoy.
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
how to serve Cilantro Lime Steak Bowls
Serve bowls warm. Put rice in the bottom then add warm beans and corn. Top with steak and fresh toppings. Serve with lime wedges so each person can add extra lime.
how to store Cilantro Lime Steak Bowls
Store steak, rice, and toppings in separate airtight containers. Keep in the fridge for up to 3 days. Reheat steak gently in a pan or briefly in the microwave. Add avocado and tomatoes fresh after reheating to keep them bright.
tips to make Cilantro Lime Steak Bowls
- Marinate longer for more flavor, up to 4 hours.
- Let the steak rest so slices stay juicy.
- Slice against the grain to make the meat tender.
- Use warm rice for better texture.
- Keep avocado and any fresh greens separate until serving to avoid browning.
variation (if any)
- Use chicken or shrimp instead of flank steak.
- Swap rice for cauliflower rice for a low-carb option.
- Add grilled peppers or sautéed onions for more veggies.
- Use cotija cheese instead of feta for a different flavor.
- Make it spicy by adding chopped jalapeño or hot sauce.
FAQs
Q: Can I use another cut of steak?
A: Yes. Sirloin or skirt steak also work. Adjust cooking time for thickness.
Q: Can I make this vegetarian?
A: Yes. Skip the steak and add extra beans, roasted tofu, or grilled vegetables.
Q: How long can I marinate the steak?
A: You can marinate 30 minutes to 4 hours. Do not marinate much longer or the acid can change the meat texture.
Q: Can I freeze the cooked bowls?
A: You can freeze rice and beans, but avocados and fresh tomatoes do not freeze well. Freeze steak slices in a separate container for up to 2 months.
Q: How do I keep the avocado from browning?
A: Add avocado right before serving. A squeeze of lime on the avocado helps slow browning.
Conclusion
For a full recipe and ideas, you can check a similar version at Cilantro Lime Steak Bowls – Charlotte Shares.
If you want step-by-step photos and tips, see this guide at Cilantro Lime Steak and Rice Bowls – Eat With Clarity.
For a spicier take on the dish, try the recipe at Spicy Cilantro Steak Bowls – The Defined Dish – Recipes.
Cilantro Lime Steak Bowls
Ingredients
For the Steak 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
- 1 pound flank steak
For the Rest of the Bowl
- 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 each avocado, sliced
- 1/2 cup red onion, diced
- 1/2 cup feta cheese, crumbled (optional) Use for topping.
- to taste Extra cilantro for garnish
- to taste Lime wedges for serving
Instructions
Marinate the Steak
- Whisk together lime juice, olive oil, cilantro, garlic, cumin, chili powder, salt, and black pepper.
- Add 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.
Prepare Corn and Vegetables
- Cook corn if fresh by boiling or sautéing. Heat frozen or canned corn as needed.
- Halve cherry tomatoes, dice red onion, and slice avocado.
Cook the Steak
- Preheat a grill or grill pan to medium-high.
- Remove steak from marinade and let excess drip off, then discard marinade.
- Grill steak for 4–5 minutes per side for medium-rare, or until desired doneness.
- Let steak rest for 5–10 minutes, then slice thinly against the grain.
Assemble Bowls
- Divide rice into bowls and add warm beans and corn.
- Top with sliced steak, cherry tomatoes, avocado, red onion, and feta if using.
- Garnish with extra cilantro and lime wedges.
