Cilantro Lime Steak Bowls Recipe

Introduction

Cilantro Lime Steak Bowls are a fresh and flavorful meal perfect for any night of the week. Combining tender marinated steak with zesty lime, cumin-spiced beans, and vibrant veggies, these bowls offer a delicious balance of textures and tastes.

Ingredients

• 1.5 pounds flank steak or skirt steak
• 1/3 cup fresh lime juice
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1/2 cup fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 3 cups cooked white rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn
• 2 tablespoons lime juice
• 2 tablespoons fresh cilantro, chopped
• 1/2 teaspoon salt
• 1 large avocado, sliced
• 1/2 medium red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 cup shredded cheese
• 1/2 cup pico de gallo or salsa
• 1/4 cup fresh cilantro
• 2 limes, cut into wedges
• 1/2 cup sour cream or Greek yogurt
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh cilantro, chopped
• 1 clove garlic, minced
• 1/4 teaspoon salt

Instructions

1. Step 1: Whisk together 1/3 cup lime juice, olive oil, 1/2 cup chopped cilantro, minced garlic, cumin, chili powder, salt, black pepper, and smoked paprika. Pour this marinade over the steak in a zip-top bag. Marinate for at least 30 minutes, ideally 2-4 hours, or up to 24 hours.
2. Step 2: Cook white rice according to package instructions. While hot, stir in 2 tablespoons lime juice, 2 tablespoons chopped cilantro, and 1/2 teaspoon salt.
3. Step 3: Warm the black beans with a pinch of cumin and salt.
4. Step 4: In a dry skillet over medium-high heat, char the corn until slightly blackened. Set aside.
5. Step 5: Prepare the vegetables by slicing the avocado, thinly slicing the red onion, and halving the cherry tomatoes.
6. Step 6: Mix sour cream or Greek yogurt with 2 tablespoons lime juice, 2 tablespoons chopped cilantro, minced garlic, and 1/4 teaspoon salt to create the dressing.
7. Step 7: Remove the steak from the marinade and let rest at room temperature for 10 minutes. Pat dry with paper towels.
8. Step 8: Heat a skillet over high heat until it is smoking. Add a bit of oil, then sear the steak for 3-4 minutes per side, or until the internal temperature reaches 130-135°F for medium-rare.
9. Step 9: Let the steak rest for 10 minutes, then slice thinly against the grain at a diagonal.
10. Step 10: Assemble the bowls starting with the lime-cilantro rice, then add black beans, charred corn, sliced steak, avocado, red onion, cherry tomatoes, and shredded cheese.
11. Step 11: Top each bowl with pico de gallo or salsa, a dollop of the cilantro-lime dressing, extra cilantro, and lime wedges for squeezing.

Tips & Variations

• Allowing the steak to marinate longer will enhance flavor and tenderness.
• For a smoky kick, grill the steak instead of searing in a skillet.
• Swap white rice for brown rice or quinoa for a healthier grain option.
• Use chipotle powder instead of chili powder for a spicier twist.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Keep the steak wrapped to maintain moisture. Reheat rice and beans on the stove or microwave, and gently warm the steak slices to avoid overcooking. Assemble bowls fresh for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, skirt or flank steak is best for quick cooking and slicing against the grain, but flat iron or sirloin can also work well.

Is there a vegetarian version of this dish?

Absolutely! Replace the steak with grilled tofu, tempeh, or extra beans and roasted vegetables for a satisfying vegetarian bowl.

Cilantro Lime Steak Bowls Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 123 reviews

Cilantro Lime Steak Bowls are a vibrant, flavorful dish featuring marinated and seared flank steak served over a zesty cilantro lime rice base, complemented by black beans, charred corn, fresh vegetables, and a creamy cilantro lime dressing. This hearty bowl is perfect for a nutritious and satisfying meal that balances smoky, tangy, and fresh flavors with a range of textures.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 3 hours 35 minutes (including minimum marinating time)
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Steak and Marinade

• 1.5 pounds flank steak or skirt steak
• 1/3 cup fresh lime juice
• 1/4 cup olive oil
• 4 cloves garlic (minced)
• 1/2 cup fresh cilantro (chopped)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika

Rice and Beans

• 3 cups cooked white rice
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh cilantro (chopped)
• 1/2 teaspoon salt
• 1 can (15 oz) black beans (drained and rinsed)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt (for beans)

Vegetables and Toppings

• 1 cup corn
• 1 large avocado (sliced)
• 1/2 medium red onion (thinly sliced)
• 1 cup cherry tomatoes (halved)
• 1 cup shredded cheese
• 1/2 cup pico de gallo or salsa
• 1/4 cup fresh cilantro (for garnish)
• 2 limes (cut into wedges)

Cilantro Lime Dressing

• 1/2 cup sour cream or Greek yogurt
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh cilantro (chopped)
• 1 clove garlic (minced)
• 1/4 teaspoon salt

Instructions

1. Make Cilantro Marinade: Whisk together lime juice, olive oil, chopped cilantro, minced garlic, ground cumin, chili powder, salt, black pepper, and smoked paprika until fully combined to create the flavorful marinade.
2. Marinate the Steak: Place the flank or skirt steak into a zip-top bag and pour the marinade over it. Seal the bag and refrigerate for a minimum of 30 minutes, ideally 2-4 hours, and up to 24 hours to let the flavors fully penetrate the meat.
3. Prep Bowl Components: Cook the white rice according to package instructions. While hot, stir in lime juice, chopped cilantro, and salt to flavor. Warm the rinsed black beans with added cumin and salt. Char the corn in a dry skillet over medium-high heat until lightly browned and smoky. Slice the avocado, red onion, and halve the cherry tomatoes. Prepare the cilantro lime dressing by mixing sour cream or Greek yogurt with lime juice, chopped cilantro, minced garlic, and salt.
4. Sear the Steak: Remove the steak from the marinade and let it sit at room temperature for 10 minutes. Pat the steak dry to ensure a good sear. Heat a skillet over high heat until it starts to smoke, then add a small amount of oil. Sear the steak for 3-4 minutes per side until an internal temperature of 130-135°F (medium-rare) is reached. Remove from heat and allow the steak to rest for 10 minutes before slicing.
5. Slice and Assemble: Slice the rested steak thinly against the grain at a diagonal to maximize tenderness. Build the bowls by placing the cilantro lime rice at the base, then layering black beans, charred corn, sliced steak, avocado, red onion, cherry tomatoes, and shredded cheese. Top with pico de gallo or salsa, a drizzle of cilantro lime dressing, fresh cilantro leaves, and lime wedges for squeezing over the bowls.

Notes

• Marinating the steak longer enhances flavor and tenderness, but avoid exceeding 24 hours to prevent texture degradation.
• Use a meat thermometer for perfectly cooked steak to your preferred doneness.
• Char corn in a dry skillet for added smoky flavor, or grill for extra depth.
• Adjust the spiciness by adding more chili powder or a pinch of cayenne pepper to the marinade.
• Greek yogurt is a healthier alternative to sour cream in the dressing with a similar tangy taste.

Keywords: cilantro lime steak bowls, flank steak recipe, easy steak bowl, Mexican bowl, healthy steak recipe, rice bowl, cilantro dressing