The Sizzle of Citrus and Steak
Ever tasted a steak so tender it practically melts in your mouth, all while bursting with fresh, zesty flavors? Cilantro Lime Steak Bowls bring together the irresistible combination of marinated steak, seasonal veggies, and satisfying grains in a bowl that can steal the spotlight at any meal. It’s quick, delicious, and perfect for those nights when you just want a healthy, homemade dinner without all the fuss.
Why Make This Recipe
You’ll love these Cilantro Lime Steak Bowls for a few fantastic reasons:
- Easy Cleanup: Who wants to spend their evening scrubbing dishes? This one-pan wonder keeps things simple and tidy.
- Family-Friendly: Kids and adults alike can customize their bowls. Veggies today, more steak tomorrow; it’s a win-win situation!
- Affordable Ingredients: You’re only a few dollars away from a gourmet meal. Consider this your budget-friendly fiesta! 🌮
Ingredients
You don’t need fancy stuff — just these basics!
- 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
Let’s get these flavors mingling! Follow these easy steps:
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 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. Season with a pinch of salt or cumin if desired.
- If using fresh corn, boil or sauté briefly. Heat frozen corn as needed.
Cook the Steak:
- Preheat your grill or grill pan to medium-high.
- Remove steak from marinade and let the excess drip off. Discard the marinade.
- Grill steak for 4-5 minutes per side for medium-rare or until desired doneness (130°F for medium-rare).
- Let it rest for 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 feta, if using.
- Garnish with extra cilantro and lime wedges. Enjoy! 😊
How to Make Cilantro Lime Steak Bowls (Overview)
Making these glorious bowls starts with a zesty marinade for your steak. While it soaks up all that limey goodness, get your rice and beans cooking—super simple! Once the steak is grilled to perfection, slice it up and pile on your favorite toppings like diced cherry tomatoes and creamy avocado. It’s all about layering those flavors, so dig in!
Pro Tip: Don’t skip letting the steak marinate! It really amps up the flavor, and who doesn’t love a dish that’s even better the next day?
How to Serve Cilantro Lime Steak Bowls
These bowls are perfect for serving and entertaining. Picture this: vibrant layers of green from the cilantro and avocado, bright red cherry tomatoes, and grilled steak with those gorgeous grill marks. Drizzle a touch of lime juice over the top for an extra citrusy zing. You could even pair them with crispy tortilla chips for added crunch — yes, please!
How to Store Cilantro Lime Steak Bowls
Leftovers? No problem! Store the bowls in an airtight container in the fridge for 3-4 days. Don’t forget to keep the toppings (like avocado and fresh cilantro) separate until you’re ready to dig in. To reheat, simply warm the rice and beans in the microwave, while the steak can be reheated in a skillet.
Tips to Make Cilantro Lime Steak Bowls
- Use Beyond Meat: Swap the steak for a plant-based option if you’re going meatless or need a lighter touch.
- Switch the Grains: Try quinoa or cauliflower rice for a different texture.
- Spice It Up: Need some heat? Toss in jalapeños or a splash of hot sauce for that kick!
Variation
Feeling adventurous? You can easily turn these bowls vegan by replacing flank steak with grilled portobello mushrooms or marinated tofu. Consider a twist with coconut rice instead of regular rice for a tropical flair!
FAQs
Can I make this ahead of time?
Absolutely! Marinate the steak the night before and cook when you’re ready — super convenient for busy nights.
Is there a good substitute for flank steak?
Sure! Try skirt steak or even chicken thighs for a different protein option.
Can I freeze these bowls?
While cooked steak and beans freeze well, it’s best to skip freezing avocado and tomatoes — those are always best fresh.
📌 Pin this recipe for your next cozy dinner night!
Cilantro Lime Steak Bowls
Ingredients
Method
- 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 2-4 hours.
- 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.
- If using fresh corn, boil or sauté briefly. Heat frozen corn as needed.
- Preheat your grill or grill pan to medium-high.
- Remove steak from marinade and let the excess drip off. Discard the marinade.
- Grill steak for 4-5 minutes per side for medium-rare or until desired doneness (130°F for medium-rare).
- Let it rest for 5-10 minutes, then slice thinly against the grain.
- 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!
