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Cilantro Lime Steak Bowls

These Cilantro Lime Steak Bowls are a vibrant and refreshing weeknight dinner option, packed with flavor, easy to prepare, and customizable for everyone in the family.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 pound flank steak Can substitute with chicken or tofu
  • 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) If using fresh corn, boil or sauté briefly
  • 1 cup cherry tomatoes, halved
  • 1 whole avocado, sliced
  • ½ cup red onion, diced
  • ½ cup feta cheese, crumbled (optional)
  • extra cilantro for garnish
  • as needed lime wedges for serving

Method
 

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 the flank steak and coat well. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours.
Prepare Rice and Beans
  1. Cook the rice according to package directions.
  2. In a small saucepan, heat black beans over medium heat for about 5 minutes. Season with a pinch of salt or cumin if desired.
  3. If using fresh corn, boil or sauté briefly; heat frozen corn as needed.
Cook the Steak
  1. Preheat your grill or grill pan to medium-high.
  2. Remove the steak from marinade and let excess drip off (then discard the marinade).
  3. Grill steak for 4-5 minutes per side for medium-rare (130°F).
  4. Let it rest for 5-10 minutes before slicing thinly against the grain.
Assemble Bowls
  1. Divide rice into bowls.
  2. Add black beans, corn, cherry tomatoes, avocado, and red onion.
  3. Top with freshly sliced steak and feta (if using).
  4. Finish with extra cilantro and lime wedges. Enjoy!

Notes

Store in the fridge for up to 3 days, keeping components separate. For freezing, store cooked steak and rice separately and consume within 2 months. Reheat gently.