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Cilantro Lime Steak Bowls

An easy and customizable recipe for tender marinated steak served over a colorful mixture of rice, beans, corn, and fresh toppings.
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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: 650
Ingredients Method Notes

Ingredients
  

For the marinade
  • 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 pound flank steak can substitute with sirloin or chicken
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) can replace with vegan cheese for dairy-free option
  • as needed 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 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. If using fresh corn, boil or sauté briefly. For frozen corn, heat as needed.
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 4-5 minutes per side for medium-rare or until desired doneness (130°F for medium-rare).
  4. Let rest for 5-10 minutes, then slice thinly against the grain.
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!

Notes

Store assembled bowls in the fridge for about 3 days, keeping the steak and toppings separate for best taste. For make-ahead tips, marinate the steak and prepare the rice and beans in advance.