Cilantro Lime Steak Bowls are a fresh and vibrant dish that brings together juicy grilled steak, zesty lime, and colorful toppings. This meal is not only packed with flavor but is also super easy to prepare, perfect for busy weeknights or casual family gatherings. Each bite is a delightful mix of textures, from tender steak to creamy avocado.
Why You Will Love This Cilantro Lime Steak Bowl
These steak bowls are a fantastic option for anyone looking for a simple yet delicious meal. They are quick to make and showcase familiar flavors that the whole family will enjoy. With everyday ingredients and minimal preparation, you can whip these up in no time. Plus, they’re customizable, so everyone can build their bowl just the way they like it!
How to Make Cilantro Lime Steak Bowls
Making steak bowls is straightforward. Start with marinating the steak to infuse it with zesty flavors. While it marinates, prepare the rice and beans. Grill the steak to perfection, then assemble everything in a bowl. It’s a fun and interactive way to dine, letting each person choose their favorite toppings.
What You Need
- 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
Step-by-Step
Marinate the Steak:
In a medium bowl, whisk together lime juice, olive oil, cilantro, garlic, cumin, chili powder, salt, and black pepper. Add the flank steak, making sure it’s well coated. Cover and refrigerate for at least 30 minutes, or ideally 2-4 hours.
Prepare Rice and Beans:
Cook the rice according to package directions. In a small saucepan, heat the black beans over medium heat for about 5 minutes, adding a pinch of salt or cumin if you’d like. If you’re using fresh corn, cook it by boiling or briefly sautéing. Heat frozen corn as needed.
Cook the Steak:
Preheat your grill or a grill pan to medium-high heat. Remove the steak from the marinade, letting excess drip off, and discard the marinade. Grill the steak for 4-5 minutes on each side for medium-rare or until it reaches your desired doneness (130°F for medium-rare). Once cooked, let it rest for 5-10 minutes, then slice thinly against the grain.
Assemble Bowls:
Divide the cooked rice into bowls. Top with black beans, corn, cherry tomatoes, avocado slices, and red onion. Add the sliced steak on top, and sprinkle with feta, if using. Garnish with extra cilantro and serve with lime wedges. Enjoy!
How to Serve Cilantro Lime Steak Bowls
These bowls are versatile and can be served in many ways. Pair them with a side of crispy tortilla chips or a fresh green salad for extra crunch. You could even serve them at a casual gathering where everyone can create their own custom bowl, making dining fun and interactive. Don’t forget to squeeze some lime over the top for an extra burst of flavor!
How to Store Cilantro Lime Steak Bowls
To keep your leftovers fresh, store them in an airtight container in the fridge. They should last for about 3-4 days. If you’d like to freeze some ingredients, the steak and beans freeze nicely. Just be sure to reheat them slowly in the microwave or on the stovetop to retain their textures.
Recipe Tips
- Marinate the steak for longer to boost flavor.
- Use leftover grilled chicken as a protein swap.
- Try adding some diced bell peppers for crunchy freshness.
- Slicing against the grain ensures tenderness in your steak.
- Fresh herbs can brighten the dish, so feel free to add them.
- Don’t skip resting the steak; it helps keep it juicy.
- Adjust spices to your family’s taste preferences.
- Make sure to drain canned beans well to avoid watery bowls.
- For a kid-friendly version, cut down on spices and add cheese.
- Serve with extra lime and salsa on the side for added flavor.
Variations & Swaps
- Vegetarian Twist: Replace the steak with grilled portobello mushrooms or marinated tofu.
- Spicy Kick: Add jalapeños or a drizzle of spicy sauce for heat.
- Taco Bowl: Swap rice with crushed tortilla chips for a fun twist.
FAQs
Can I make this ahead of time?
Yes! You can marinate the steak and prepare the rice and beans a day in advance. Just store everything separately in the fridge until it’s time to grill.
Can I freeze leftovers?
Absolutely! The steak and beans freeze well. Just make sure to store them in airtight containers. You can reheat them in the microwave or on the stove.
How do I reheat the steak?
To reheat, place the steak in a skillet over low heat, adding a splash of water or broth to keep it moist. Cover it with a lid to trap the steam.
Can I substitute the flank steak?
Yes! You can use other cuts of beef like sirloin or skirt steak. Chicken or shrimp are also great alternatives.
What other toppings can I use?
You can add toppings like sour cream, diced bell peppers, or beans for extra protein. The options are endless, so get creative with your choices!
Cilantro Lime Steak Bowls
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 avocado sliced
- ½ cup red onion, diced
- ½ cup feta cheese, crumbled (optional)
- extra cilantro for garnish
- lime wedges for serving
Instructions
Marinate the Steak
- In a medium bowl, whisk together lime juice, olive oil, cilantro, garlic, cumin, chili powder, salt, and black pepper. Add the flank steak, making sure it’s well coated. Cover and refrigerate for at least 30 minutes, or ideally 2-4 hours.
Prepare Rice and Beans
- Cook the rice according to package directions.
- In a small saucepan, heat the black beans over medium heat for about 5 minutes, adding a pinch of salt or cumin if you’d like. If you’re using fresh corn, cook it by boiling or briefly sautéing. Heat frozen corn as needed.
Cook the Steak
- Preheat your grill or a grill pan to medium-high heat.
- Remove the steak from the marinade, letting excess drip off, and discard the marinade.
- Grill the steak for 4-5 minutes on each side for medium-rare or until it reaches your desired doneness (130°F for medium-rare).
- Once cooked, let it rest for 5-10 minutes, then slice thinly against the grain.
Assemble Bowls
- Divide the cooked rice into bowls.
- Top with black beans, corn, cherry tomatoes, avocado slices, and red onion.
- Add the sliced steak on top, and sprinkle with feta, if using.
- Garnish with extra cilantro and serve with lime wedges. Enjoy!
