Description
These Cilantro Lime Steak Bowls are a vibrant and flavorful Mexican-inspired meal perfect for a satisfying lunch or dinner. Tender, marinated flank steak is grilled to perfection and served over a bed of fluffy rice, black beans, and corn, topped with fresh avocado, cherry tomatoes, red onion, and optional feta cheese. Garnished with fresh cilantro and lime wedges, this bowl offers a bright, fresh, and hearty dish that’s easy to prepare and customizable to match your tastes.
Ingredients
Steak 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
Bowl Ingredients
- 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, chopped cilantro, minced garlic, ground cumin, chili powder, salt, and black pepper until well combined. Add the flank steak and thoroughly coat it with the marinade. Cover the bowl and refrigerate the steak for at least 30 minutes, preferably 2 to 4 hours for maximum flavor infusion.
- Prepare Rice and Beans: Cook the rice according to the package instructions until fluffy. While the rice cooks, heat the rinsed and drained black beans in a small saucepan over medium heat for about 5 minutes, seasoning with a pinch of salt or cumin if desired. For the corn, if using fresh, boil or briefly sauté until tender; if frozen, heat as needed.
- Cook the Steak: Preheat a grill or grill pan to medium-high heat. Remove the steak from the marinade, letting the excess drip off and discarding the marinade. Grill the steak for 4 to 5 minutes on each side, or until it reaches your desired doneness—130°F for medium-rare is ideal here. Once cooked, allow the steak to rest for 5 to 10 minutes to maintain its juiciness, then slice thinly against the grain.
- Assemble the Bowls: Divide the cooked rice evenly into serving bowls. Top each bowl with black beans, corn, cherry tomatoes, sliced avocado, and diced red onion. Add the sliced steak over the top, and sprinkle with crumbled feta cheese if using. Garnish with extra fresh cilantro and lime wedges for squeezing. Serve immediately and enjoy!
Notes
- Resting the steak after cooking keeps it juicy and tender.
- Customize your bowls with other vegetables or spicy toppings like jalapeños or hot sauce.
- Marinate the steak overnight for deeper flavor if you have extra time.
- If you don’t have a grill, cook the steak in a cast-iron skillet as an alternative.
