Cilantro Lime Steak Bowls
A fresh and vibrant dish featuring juicy grilled steak, zesty lime, and colorful toppings. Perfect for busy weeknights or casual family gatherings.
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!
Notes
These bowls are versatile and can be served in many ways. Pair them with tortilla chips or a fresh green salad. Don’t forget to squeeze lime over for extra flavor! Store leftovers in an airtight container for 3-4 days.