Cilantro Lime Steak Bowls

Juicy steak marinated in bright lime and fresh cilantro over a bed of fluffy rice loads of beans vibrant veggies and creamy avocado build this cilantro lime steak bowl into a craveable meal you can prep at home in under an hour. The combination of flavors is completely irresistible and it works for a quick weeknight dinner or a fun party spread.

The first time I tried a cilantro lime marinade on steak was after a long summer hike we devoured these loaded bowls outdoors and everyone asked for the recipe. It has become a top requested dinner with both kids and adults.

Gather Your Ingredients

• Flank steak: about one pound choose a cut with even thickness and decent marbling for juiciness
• Olive oil: for richness and to help tenderize the steak look for extra virgin if possible
• Fresh garlic: minced for sharp flavor always use fresh cloves for maximum aroma
• Ground cumin: adds earthiness and warmth check freshness by sniffing for a strong fragrance
• Chili powder: brings a gentle heat and smoky aroma use mild or hot to match your taste
• Salt and black pepper: essential flavor enhancers pick sea salt or kosher salt if available
• Cooked rice: white or brown both work choose high quality grains for best texture
• Black beans: canned work well rinse well to remove excess sodium or cook from dry for extra flavor
• Corn: fresh off the cob adds sweetness but frozen or canned are great too look for bright yellow kernels
• Cherry tomatoes: sliced in half for freshness and pop of color select firm ripe tomatoes
• Avocado: creamy richness that balances the lime and spice buy just ripe fruit it should yield gently to pressure

How to Make It

Marinate the Steak:

Combine lime juice olive oil chopped cilantro minced garlic cumin chili powder salt and black pepper in a bowl mixing until fully blended. Place the flank steak in the marinade turning to fully coat. Cover and refrigerate for at least thirty minutes for flavor absorption but two to four hours is even better for maximum tenderness.

Prepare Rice and Beans:

Cook your rice as directed choosing between white or brown. Rinse black beans under water until clean and place in a saucepan. Heat over medium until warm about five minutes and add a pinch of salt or extra cumin if you like.

Cook Corn and Veggies:

For fresh corn bring a pot of water to a boil and cook the kernels for two to three minutes until golden and tender. For frozen or canned corn simply heat in a skillet until warmed through. Slice tomatoes and avocado arranging for easy assembly.

Grill the Steak:

Preheat your grill or grill pan to medium high so you get great sear marks. Take steak out of the marinade letting extra liquid drip off. Place the steak on the grill and cook for about four to five minutes per side for medium rare or longer if you prefer it more done. Remove from the grill and let the steak rest for five to ten minutes before slicing thinly across the grain for tenderness.

Assemble the Bowls:

Divide the rice into serving bowls making a fluffy base. Add generous scoops of black beans corn halved tomatoes and avocado slices around each bowl. Pile on the sliced steak and scatter extra cilantro over the top. Add a wedge of lime on the side for squeezing just before serving.

My favorite part is watching the steak soak up all those limey juices before grilling the smell has everyone circling the kitchen. My cousin still requests this as his birthday dinner every year.

Flavor Boosters

Store any leftovers in airtight containers in the refrigerator for up to three days. Keep the toppings such as avocado and fresh herbs separate to maintain their brightness until just before eating. To reheat simply microwave the rice and beans then add steak and cold toppings.

Serving Suggestions

Serve with extra lime wedges on the side and a spoonful of salsa or hot sauce for kick. Crumbled cotija or feta cheese makes a tasty finishing touch if you are not dairy free. For a complete spread add tortillas or serve with a big green salad.

Creative Twists

Swap chicken breast or portobello mushrooms for steak if you want a lighter or vegetarian option. Brown rice or quinoa can replace white rice for added fiber. Pinto beans or white beans also work in a pinch and jalapeno slices add a spicy punch if desired.

Every time I serve these steak bowls they vanish quickly and everyone asks for the recipe. Enjoy the lively fresh flavors and tweak toppings to suit your taste.

Frequently Asked Questions About This Dish

→ What cut of steak works best?

Flank steak is ideal for its tenderness and flavor. Skirt steak or sirloin also work well as alternatives.

→ How long should the steak marinate?

At least 30 minutes is recommended for flavor, but marinating 2-4 hours will enhance tenderness and taste.

→ Can I use brown rice instead of white?

Absolutely! Brown or white rice both provide great texture and soak up the zesty flavors.

→ What other toppings can I add?

Try shredded lettuce, sliced radishes, queso fresco, or pickled onions for added crunch and flavor.

→ How do I cook steak without a grill?

A grill pan or heavy skillet over medium-high heat works well; just sear each side until desired doneness.

→ Is this dish good for meal prep?

Yes, prepare components in advance and assemble bowls when ready to serve for a convenient, fresh meal.