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Cilantro Lime Steak Bowls

Deliciously marinated flank steak served with rice, black beans, corn, and fresh veggies, all piled in a customizable bowl.
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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: 550
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 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
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) Omit for a dairy-free option.
  • extra none cilantro for garnish
  • lime wedges none 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 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. Heat frozen corn as needed.
Cook the Steak
  1. Preheat your grill or grill pan to medium-high.
  2. Remove steak from marinade and let the excess drip off. Discard the marinade.
  3. Grill steak for 4-5 minutes per side for medium-rare or until desired doneness (130°F for medium-rare).
  4. Let it 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

For a vegan option, replace flank steak with grilled portobello mushrooms or marinated tofu. Store leftovers in an airtight container in the fridge for 3-4 days.