Cilantro Lime Steak Bowls

why make this recipe

This recipe is fast, fresh, and full of bright flavor. The lime and cilantro lift the steak and make the whole bowl taste clean and bright. It is a good weeknight meal. You can make parts ahead and build the bowls when you are ready. For quick steak tips, see this helpful note on beef pepper steak tips.

introduction

Cilantro Lime Steak Bowls bring together juicy steak, rice, beans, corn, and fresh veggies. The lime-cilantro marinade gives the steak a bright, tangy flavor. These bowls are easy to change for what you have at home. You can use white or brown rice and fresh or frozen corn. This meal works for lunch or dinner and is good for meal prep.

how to make Cilantro Lime Steak Bowls

1. Marinate the steak:

   • In a medium bowl, whisk together 1/4 cup fresh lime juice, 1/4 cup olive oil, 1/4 cup chopped fresh cilantro, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper.
   • Add 1 pound flank steak and coat it well. Cover and refrigerate at least 30 minutes, but 2–4 hours is better.

2. Prepare rice and beans:

   • Cook 1 cup rice according to package directions.
   • Heat 1 can black beans (rinsed and drained) in a small saucepan over medium heat for about 5 minutes. Add a pinch of salt or cumin if you like.

3. Cook the corn:

   • If using fresh corn, boil or sauté briefly. Heat frozen corn as needed.

4. Cook the steak:

   • Preheat a grill or grill pan to medium-high.
   • Remove the steak from the marinade and let excess drip off. Discard the marinade.
   • Grill steak 4–5 minutes per side for medium-rare, or until the steak reaches 130°F for medium-rare. Cook longer for more done.
   • Let the steak rest 5–10 minutes, then slice thinly against the grain. For grilling method tips, check this grill method.

5. Assemble the bowls:

   • Divide rice into bowls.
   • Add black beans, corn, 1 cup halved cherry tomatoes, 1 sliced avocado, and 1/2 cup diced red onion.
   • Top with sliced steak and 1/2 cup crumbled feta, if using.
   • Garnish with extra cilantro and lime wedges. Enjoy!

Ingredients :

• 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
• 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

how to serve Cilantro Lime Steak Bowls

Serve warm. Let people add extra lime juice or cilantro. Offer hot sauce or salsa on the side. These bowls also go well with a simple green salad or tortilla chips.

how to store Cilantro Lime Steak Bowls

• Fridge: Store components in separate airtight containers for up to 3–4 days. Keep avocado slices separate and add fresh before serving.
• Freezer: Cooked rice and black beans freeze well for up to 2 months. Do not freeze avocado or feta.
• Reheat: Warm the steak, rice, and beans gently in a pan or microwave. Add fresh toppings after reheating.

tips to make Cilantro Lime Steak Bowls

• Marinate longer for more flavor, but do not marinate more than 8 hours for flank steak.
• Pat steak dry before grilling so it sears well.
• Slice against the grain for tender bites.
• Use a meat thermometer for best doneness.
• If you need other meal ideas that use similar flavors, try this garlic steak ideas.

variation (if any)

• Swap flank steak for skirt steak, sirloin, or chicken breast.
• Use quinoa or cauliflower rice instead of rice.
• Add roasted peppers or sautéed onions for more veg.
• Omit feta for dairy-free bowls or use cotija cheese for a different taste.

FAQs

Q: Can I use a different cut of beef?
A: Yes. Skirt, sirloin, or hanger steak work well. Adjust cook time by thickness.

Q: How long can I marinate the steak?
A: At least 30 minutes. Best is 2–4 hours. Do not marinate more than 8 hours for flank steak.

Q: Can I make this vegetarian?
A: Yes. Skip the steak and add extra beans, tofu, or roasted veggies.

Q: Can I use bottled lime juice?
A: Fresh lime juice gives the best flavor, but bottled lime works in a pinch.

Q: Is feta required?
A: No. Feta is optional. You can skip it or use another cheese like cotija.

Conclusion

For more ideas and similar versions of this dish, see these recipes: Cilantro Lime Steak Bowls – Charlotte Shares, Cilantro Lime Steak and Rice Bowls – Eat With Clarity, and Cilantro Lime Steak Bowls – Keeping On Point.

Cilantro Lime Steak Bowls

Juicy steak marinated in a bright lime-cilantro blend served over rice, beans, corn, and fresh veggies for a delightful meal.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Dinner, Main Course

Cuisine Mexican

Servings 4 servings

Calories 600 kcal

Ingredients

  

For the Marinade

• ¼ cup fresh lime juice (about 2 limes) Fresh juice preferred for best flavor.
• ¼ cup olive oil
• ¼ cup fresh cilantro, chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp salt
• ½ tsp black pepper
• 1 lb flank steak Feel free to substitute with skirt, sirloin, or chicken breast.

For the Bowl Assembly

• 1 cup cooked rice (white or brown) Cook according to package directions.
• 1 can black beans, rinsed and drained Heated for 5 minutes in a small saucepan.
• 1 cup corn (fresh, frozen, or canned) Boil or sauté fresh corn, heat frozen corn as needed.
• 1 cup cherry tomatoes, halved
• 1 medium avocado, sliced
• ½ cup red onion, diced
• ½ cup feta cheese, crumbled (optional) Omit for dairy-free bowls.
• 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 flank steak and coat it well. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours.

Prepare Rice and Beans

• Cook rice according to package directions.
• Heat black beans in a small saucepan over medium heat for about 5 minutes. Season with salt or cumin if desired.

Cook the Corn

• Boil or sauté fresh corn briefly or heat frozen corn as needed.

Cook the Steak

• Preheat a grill or grill pan to medium-high.
• Remove the steak from the marinade, allowing excess to drip off. Discard the marinade.
• Grill steak for 4-5 minutes per side for medium-rare, or until the internal temperature reaches 130°F. Cook longer for more done steak.
• Let the steak rest for 5-10 minutes, then slice thinly against the grain.

Assemble the Bowls

• Divide rice into bowls.
• Top with black beans, corn, cherry tomatoes, avocado, and red onion.
• Layer with sliced steak and crumble feta on top if using. Garnish with extra cilantro and lime wedges.

Notes

Marinate longer for more flavor, but do not exceed 8 hours. Pat steak dry before grilling for better searing. Serve warm with extra lime juice or hot sauce if desired. Store components separately for meal prep.

Keyword Cilantro Lime, Fresh Ingredients, Meal Prep, Quick Dinner, Steak Bowls