Description
Cilantro Lime Steak Bowls are a vibrant and flavorful dinner option featuring marinated flank steak grilled to perfection and served over a bed of rice with black beans, corn, fresh vegetables, and a zesty cilantro lime dressing. Perfect for a quick, nutritious meal packed with bold southwestern-inspired flavors.
Ingredients
Units
Scale
Steak and Marinade
- 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
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
- 1/2 cup red onion, diced
- 1/2 cup feta cheese, crumbled (optional)
- Extra cilantro for garnish
- Lime wedges for serving
Instructions
- Prepare the Marinade: In a medium bowl, whisk together fresh lime juice, olive oil, chopped cilantro, minced garlic, ground cumin, chili powder, salt, and black pepper until well combined to create a flavorful marinade.
- Marinate the Steak: Place the flank steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is evenly coated. Seal or cover and refrigerate for at least 30 minutes, preferably 2 to 4 hours for maximum flavor infusion.
- Cook the Rice: Prepare rice according to package instructions, opting for brown rice for extra nutrition, but white rice works well too.
- Heat the Black Beans: Warm the rinsed and drained black beans in a small saucepan over medium heat for about 5 minutes, stirring occasionally. Add a pinch of salt or cumin if desired for enhanced flavor.
- Prepare the Corn: If using fresh corn, boil or sauté until tender. For frozen corn, heat on the stovetop or microwave until warm.
- Preheat the Grill: Heat your grill or grill pan over medium-high heat and oil it lightly to prevent sticking.
- Grill the Steak: Remove the steak from the marinade and let excess drip off. Discard the marinade. Grill the steak for 4-5 minutes per side for medium-rare (internal temperature 130°F/54°C), or adjust timing for desired doneness.
- Rest and Slice the Steak: Transfer steak to a cutting board and let rest 5-10 minutes to allow juices to redistribute. Slice thinly against the grain for maximum tenderness.
- Assemble the Bowls: In large or individual bowls, place 1/2 to 1 cup of cooked rice as a base. Layer with a scoop of black beans, followed by corn, then top with sliced steak, cherry tomatoes, avocado slices, diced red onion, and crumbled feta cheese if using.
- Garnish and Serve: Sprinkle extra chopped cilantro and serve with lime wedges on the side for an added fresh zest. Enjoy your flavorful cilantro lime steak bowls!
Notes
- For a spicier kick, add sliced jalapeños or a splash of your favorite hot sauce.
- This recipe is highly customizable; swap or add toppings like grilled peppers, radishes, or shredded lettuce to your preference.
- Leftover steak can be refrigerated for up to 3 days and repurposed in salads, wraps, or tacos for quick meals.
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 550
- Sugar: 4g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 38g
- Cholesterol: 75mg
