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–+ servings
Cilantro Lime Steak Bowls

Cilantro Lime Steak Bowls: Fresh Flavors for Easy Dinners

A refreshing twist on weeknight meals with marinated, grilled steak, fluffy rice, and colorful veggies in Cilantro Lime Steak Bowls.
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Prep Time 30 minutes
Cook Time 20 minutes
Marinating Time 2 hours
Total Time 2 hours 50 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak Marinade
  • 1 lb Flank Steak Substitutes include ribeye or sirloin.
  • 1/4 cup Fresh Lime Juice About 2 limes needed.
  • 2 tablespoons Olive Oil Consider avocado oil for a twist.
  • 1/4 cup Fresh Cilantro, Chopped Optional to omit.
  • 2 cloves Garlic, minced Use fresh for robust flavor.
  • 1 teaspoon Ground Cumin Adjust to taste.
  • 1 teaspoon Chili Powder Adjust to taste.
  • 1 teaspoon Salt Customize to fit your taste.
  • 1/2 teaspoon Black Pepper Customize to fit your taste.
For the Bowl Assembly
  • 2 cups Cooked Rice Quinoa can be used as a gluten-free alternative.
  • 1 cup Black Beans Rinsed and drained.
  • 1 cup Corn Fresh, frozen, or canned.
  • 1 cup Cherry Tomatoes, Halved Can replace with other tomatoes or bell peppers.
  • 1 medium Avocado, Sliced Store separately to retain freshness.
  • 1/2 medium Red Onion, Diced Substitute with sweet onions if desired.
  • 1/2 cup Feta Cheese, Crumbled Optional; omit for dairy-free.
  • 1/4 cup Extra Cilantro for Garnish
  • 2 wedge Lime Wedges For serving.

Equipment

  • Mixing Bowl
  • Grill or grill pan
  • Medium saucepan

Method
 

Marinating the Steak
  1. In a mixing bowl, combine fresh lime juice, olive oil, chopped cilantro, minced garlic, ground cumin, chili powder, salt, and black pepper. Whisk until well blended, then coat the flank steak thoroughly with the marinade. Cover and refrigerate for 30 minutes up to 4 hours.
Preparing Rice and Beans
  1. While the steak marinates, cook the rice according to package instructions until fluffy. Heat the rinsed and drained black beans over medium heat for about 5 minutes, seasoning to taste.
  2. Prepare corn as desired by sautéing fresh kernels or heating frozen corn until warm.
Cooking the Steak
  1. Preheat your grill or grill pan to medium-high heat (approximately 400°F). Remove the marinated flank steak and grill for 4-5 minutes on each side until medium-rare (130°F), then let it rest for 5 minutes before slicing.
Assembling Bowls
  1. Distribute the cooked rice among serving bowls. Layer with black beans, corn, halved cherry tomatoes, sliced avocado, and sliced steak. Optionally sprinkle crumbled feta on top and add extra cilantro. Serve with lime wedges.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 15gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

These bowls are customizable; feel free to adjust proteins and toppings to suit individual tastes.

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