Why Make This Recipe
Cilantro Lime Steak Bowls are a flavorful and satisfying meal that brings together fresh ingredients and bold flavors. This recipe is perfect for busy weeknights or a fun weekend dinner. The marinated flank steak adds a deliciously tangy taste, while the colorful toppings make each bowl a feast for the eyes. Plus, it’s a great way to enjoy healthy ingredients like veggies and beans, easily customizable to suit everyone’s tastes.
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
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Marinate the steak: In a medium bowl, whisk together lime juice, olive oil, cilantro, garlic, cumin, chili powder, salt, and black pepper. Add flank steak and coat it well. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours.
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Prepare rice and beans: Cook rice according to package directions. Heat black beans in a small saucepan over medium heat for about 5 minutes. Season with salt or cumin if desired.
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Cook the corn: Boil or sauté fresh corn briefly or heat frozen corn as needed.
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Cook the steak: Preheat a grill or grill pan to medium-high. Remove the steak from the marinade, allowing excess to drip off. Discard the marinade. Grill steak for 4-5 minutes per side for medium-rare, or until the internal temperature reaches 130°F. Cook longer for more well-done steak. Let the steak rest for 5-10 minutes, then slice thinly against the grain.
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Assemble the bowls: Divide rice into bowls. Top with black beans, corn, cherry tomatoes, avocado, and red onion. Layer with sliced steak and crumble feta on top if using. Garnish with extra cilantro and lime wedges.
How to Serve Cilantro Lime Steak Bowls
Serve your bowls warm, and offer lime wedges on the side for a zesty kick. These bowls are great as a main dish, and you can enjoy them with friends and family or pack them for lunch. Each person can customize their bowl, adding or removing toppings as they like!
How to Store Cilantro Lime Steak Bowls
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm up the steak and beans in a microwave or on the stovetop. Assemble bowls fresh when ready to eat again.
Tips to Make Cilantro Lime Steak Bowls
- Marinating for longer gives the steak more flavor.
- You can add other toppings like bell peppers, jalapeños, or your favorite dressing.
- For a vegetarian option, substitute grilled tofu or tempeh for the steak.
Variation
Try using shrimp or chicken instead of steak for a different twist. You can also swap out veggies based on what you have on hand, making it a flexible dish.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can marinate the steak and prepare the toppings a day in advance. Just keep everything in separate containers in the fridge until you’re ready to assemble.
2. Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as you ensure that the ingredients, like any canned beans or corn, are labeled gluten-free.
3. Can I freeze the leftovers?
Yes, you can freeze the cooked steak and beans separately. Just make sure they are stored in airtight containers or bags for up to 3 months.
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 whole avocado, sliced
- ½ cup red onion, diced
- ½ cup feta cheese, crumbled (optional)
- extra cilantro for garnish
- lime wedges for serving
Instructions
Marinating the Steak
- In a medium bowl, whisk together lime juice, olive oil, cilantro, garlic, cumin, chili powder, salt, and black pepper.
- Add flank steak and coat it well. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours.
Preparing Rice and Beans
- Cook rice according to package directions.
- Heat black beans in a small saucepan over medium heat for about 5 minutes. Season with salt or cumin if desired.
Cooking the Corn
- Boil or sauté fresh corn briefly or heat frozen corn as needed.
Cooking the Steak
- Preheat a grill or grill pan to medium-high.
- Remove the steak from the marinade, allowing excess to drip off. Discard the marinade.
- Grill steak for 4-5 minutes per side for medium-rare, or until the internal temperature reaches 130°F. Cook longer for more well-done steak.
- Let the steak rest for 5-10 minutes, then slice thinly against the grain.
Assembling the Bowls
- Divide rice into bowls.
- Top with black beans, corn, cherry tomatoes, avocado, and red onion.
- Layer with sliced steak and crumble feta on top if using. Garnish with extra cilantro and lime wedges.
