Cilantro Lime Steak Bowls

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen huh Same. These Cilantro Lime Steak Bowls are the perfect answer when you want bold flavor with minimal drama. Juicy steak, bright lime, fresh cilantro, creamy avocado and a mess of colorful veggies all hang out in a bowl and make your dinner decisions feel triumphant.

If you like the same bright flavors in other dishes you might enjoy my take on a cilantro lime pasta salad for a different weeknight vibe. Ready to cook something that will impress without stress Yes you are

Why This Recipe is Awesome

This dish hits all the good boxes. It tastes fancy but does not act like it. The marinade is tiny and powerful so the steak gets zingy without marinating all day. The bowls are endlessly customizable so picky eaters find peace and food lovers get joy.

It is fast, flexible, and forgiving. Burn the corn a little and call it char for flavor. Slice the steak a little thick and it still sings. Honestly it is idiot proof even I did not mess it up the last time I made it which says a lot

Ingredients You’ll Need

• 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

Yes you can laugh about the tiny ingredient list but flavor is not about length

Step-by-Step Instructions

1. Marinate the Steak

   1. In a medium bowl whisk together lime juice olive oil cilantro garlic cumin chili powder salt and black pepper.
   2. Add flank steak and coat well. Cover and refrigerate at least 30 minutes preferably 2 to 4 hours.

2. Prepare Rice and Beans

   1. Cook rice according to package directions.
   2. Heat black beans in a small saucepan over medium heat for about 5 minutes. Season with a pinch of salt or cumin if desired.
   3. Cook corn if using fresh by boiling or sautéing briefly. Heat frozen corn as needed.

3. Cook the Steak

   1. Preheat grill or grill pan to medium high.
   2. Remove steak from marinade and let excess drip off. Discard marinade.
   3. Grill steak 4 to 5 minutes per side for medium rare or until desired doneness 130°F for medium rare.
   4. Let rest 5 to 10 minutes then slice thinly against the grain.

4. Assemble Bowls

   1. Divide rice into bowls.
   2. Add black beans corn cherry tomatoes avocado slices and red onion.
   3. Top with sliced steak and feta if using.
   4. Garnish with extra cilantro and lime wedges. Enjoy

Common Mistakes to Avoid

• Skipping the rest time after grilling. If you slice too soon you lose those juicy juices. Rest the steak folks
• Cutting against the grain is not optional. Slice with the grain and you get chew city and nobody wants that
• Over marinating. Flank steak soaks up acid fast. Two hours is great longer can make it mushy so set a timer
• Ignoring seasoning on rice and beans. A pinch of salt or a squeeze of lime goes a long way
• Crowding the grill pan. If the steak steams instead of sears you miss those glorious char lines

Alternatives & Substitutions

• No flank steak Try skirt steak sirloin or even thinly sliced ribeye if you want decadence
• No fresh cilantro Use flat leaf parsley in a pinch but it will change the vibe a bit
• Want lower carb Skip the rice and swap cauliflower rice or a bed of greens
• Cheese free Skip the feta or use cotija if you want a Mexican twist
• Need spice Add sliced pickled jalapeños or a drizzle of hot sauce for heat

Personally I love using grilled corn straight off the cob when it is summer It adds smokiness and texture that frozen corn can only dream of

FAQ Frequently Asked Questions

Q What if I do not have a grill Can I cook indoors
A Yes grill pan or cast iron skillet works great Heat it until very hot to get a good sear

Q Can I make this ahead of time
A Sure marinate the steak and prep the veggies ahead then grill and assemble when hungry It is great for meal prep

Q How do I reheat leftovers without drying out the steak
A Gently warm slices in a covered skillet with a splash of water or beef broth for a minute or two Keeps it moist

Q Can I use chicken instead of steak
A Totally use chicken thighs or breasts marinated the same way Adjust cooking time until internal temperature reaches 165°F

Q Do I need to peel the avocado
A Nope just slice and scoop it out with a spoon right into the bowl

Q What rice cooks best white or brown
A White cooks faster and feels more neutral Brown adds nutty flavor and more fiber pick your vibe

Q Any vegan version suggestions
A Skip the steak and feta and use grilled tofu tempeh or seasoned roasted cauliflower instead

Final Thoughts

This recipe is a win when you want something colorful satisfying and kind of impressive without flexing too hard in the kitchen. The marinade is simple but bold and the bowl format makes assembly fun and forgiving. Pro tip slice that steak thin against the grain for peak tenderness. Go ahead and make extra corn it disappears fast

Now go impress someone or yourself with your new culinary skills You have earned it

Conclusion

If you want a slightly different take on the same idea check out this classic version over at Cilantro Lime Steak Bowls by Charlotte Shares for more inspiration. For a rice focused bowl with similar flavors see the recipe at Cilantro Lime Steak and Rice Bowls on Eat With Clarity. If you like things with a little extra kick browse Spicy Cilantro Steak Bowls at The Defined Dish for a spicier version

Happy cooking and remember have fun with it

Cilantro Lime Steak Bowls

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• Author: admin
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

Bold and flavorful bowls featuring marinated flank steak, fresh veggies, and zesty lime.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. In a medium bowl, 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 to 4 hours.
2. Cook rice according to package directions. Heat black beans in a small saucepan over medium heat for about 5 minutes. Season with a pinch of salt or cumin if desired. Cook corn if using fresh by boiling or sautéing briefly. Heat frozen corn as needed.
3. Preheat grill or grill pan to medium-high. Remove steak from marinade and let excess drip off. Discard marinade. Grill steak for 4 to 5 minutes per side for medium rare or until desired doneness (130°F for medium rare). Let rest for 5 to 10 minutes, then slice thinly against the grain.
4. Divide rice into bowls. Add black beans, corn, cherry tomatoes, avocado slices, and red onion. Top with sliced steak and feta if using. Garnish with extra cilantro and lime wedges. Enjoy!

Notes

Let the steak rest after grilling to retain juices. Use a good sear for flavor.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 1 bowl
• Calories: 550
• Sugar: 5g
• Sodium: 600mg
• Fat: 27g
• Saturated Fat: 7g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 10g
• Protein: 30g
• Cholesterol: 75mg

Keywords: steak bowls, cilantro lime, easy dinner, meal prep, healthy