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cilantro lime steak bowls

Cilantro Lime Steak Bowls

The Crispy Chef
These Cilantro Lime Steak Bowls are the perfect blend of citrus-marinated grilled steak, zesty rice, and fresh toppings — a Chipotle-style meal prep favorite that tastes amazing all week long.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican-Inspired
Servings 6 bowls
Calories 590 kcal

Equipment

  • Grill or grill pan
  • Food processor or blender
  • Ziplock bag or large bowl
  • Pot or rice cooker
  • Cutting board & knife
  • Meal prep containers

Ingredients
  

  • 2 lbs flank or skirt steak
  • 1 cup fresh cilantro (packed, for marinade)
  • 0.25 cup lime juice
  • 2 limes (zest only)
  • 0.25 cup olive oil
  • 4 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tbsp honey
  • 2 cups white or brown rice (uncooked)
  • chicken broth or water (for cooking rice)
  • 0.5 cup fresh cilantro (for rice)
  • 3 tbsp lime juice (for rice)
  • 1 lime zest (for rice)
  • 1 tbsp olive oil (for rice)
  • 0.5 tsp garlic powder
  • 0.5 tsp salt (for rice)
  • 2 cans black beans (15 oz each, drained)
  • 1 tsp cumin (for beans)
  • 0.5 tsp garlic powder (for beans)
  • 0.25 tsp salt (for beans)
  • 1 tbsp lime juice (for beans)
  • 2 cups corn (fresh, frozen, or canned)
  • 2 cups cherry tomatoes, halved
  • 2 avocados, diced
  • 0.5 cup red onion, diced
  • 4 cups romaine or mixed greens, chopped
  • optional toppings: cheese, sour cream, salsa, jalapeños, olives, bell peppers, radishes
  • sauces: chipotle sauce, cilantro lime dressing, avocado crema

Instructions
 

  • Blend cilantro, lime juice, lime zest, olive oil, garlic, cumin, chili powder, salt, pepper, and honey until smooth.
  • Pour marinade over steak in a ziplock bag. Seal and marinate 4–8 hours (not longer than 24).
  • Cook rice using water or broth. Stir in cilantro, lime juice, zest, olive oil, garlic powder, and salt. Let cool slightly.
  • Rinse black beans and warm with cumin, garlic powder, salt, and lime juice for 5 minutes. Let cool.
  • Pat steak dry. Grill 4–5 minutes per side until desired doneness. Let rest 10 minutes before slicing thin against the grain.
  • Prep toppings: chop tomatoes, onion, lettuce. Drain corn. Don't prep avocado ahead of time.
  • Assemble bowls with rice, sliced steak, black beans, corn, tomatoes, onions, and lettuce. Add sauces and avocado fresh when serving.

Notes

Swap steak for chicken or tofu if preferred. Avocados should be added fresh daily to prevent browning. Want spice? Add chipotle sauce or pickled jalapeños. Don't skip slicing the steak against the grain — it's key for tenderness. Store wet toppings separately to keep bowls from getting soggy during the week.

Nutrition

Calories: 590kcalCarbohydrates: 42gProtein: 38gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 90mgSodium: 720mgPotassium: 780mgFiber: 7gSugar: 4gVitamin A: 960IUVitamin C: 15mgCalcium: 60mgIron: 4mg
Keyword chipotle bowls, cilantro lime rice, healthy lunch, steak meal prep
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