Print

Cilantro Lime Steak Bowls 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.

Ingredients

Scale

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

Find it online: https://cheframiflavor.com/cilantro-lime-steak-bowls-recipe/