Description

Cilantro Lime Steak Bowls are a delicious and vibrant meal perfect for a quick dinner. This recipe features marinated flank steak grilled to perfection, served over a bed of rice with black beans, corn, cherry tomatoes, avocado, and feta cheese. Brightened with fresh cilantro and lime juice, these bowls combine savory, zesty, and fresh flavors for a nutritious and satisfying meal.

Ingredients

Units Scale

Steak and Marinade

1 pound flank steak
1/4 cup fresh lime juice (about 2 limes)
1/4 cup olive oil
1/4 cup fresh cilantro, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/2 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
1/2 cup red onion, diced
1/2 cup feta cheese, crumbled (optional)
Extra cilantro for garnish
Lime wedges for serving

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Instructions

Prepare the Marinade: In a medium bowl, combine the fresh lime juice, olive oil, chopped cilantro, minced garlic, ground cumin, chili powder, salt, and black pepper. Whisk the ingredients together until smooth and well mixed.
Marinate the Steak: Place the flank steak into a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish tightly with plastic wrap and refrigerate for at least 30 minutes, preferably 2 to 4 hours to allow the flavors to fully infuse the meat.
Cook the Rice: Prepare the rice according to the package instructions. Brown rice is recommended for added nutritional benefits but white rice can also be used.
Heat the Black Beans: In a small saucepan over medium heat, warm the rinsed and drained black beans for about 5 minutes until heated through. Optionally, add a pinch of salt or cumin to enhance flavor.
Prepare the Corn: If using fresh corn, either boil or sauté it until tender. If using frozen corn, heat it until warmed through either by microwaving or on the stovetop.
Preheat the Grill: Heat your grill or grill pan over medium-high heat. Lightly oil the surface to prevent the steak from sticking during cooking.
Grill the Steak: Remove the steak from the marinade, letting the excess drip off before discarding the remaining marinade. Grill the steak for 4-5 minutes per side for medium-rare, aiming for an internal temperature of about 130°F (54°C), or adjust timing for desired doneness.
Rest and Slice the Steak: Transfer the cooked steak to a cutting board and let it rest for 5 to 10 minutes so the juices redistribute. Then slice the steak thinly against the grain for maximum tenderness.
Assemble the Bowls: In large or individual serving bowls, start by adding a base layer of cooked rice (about 1/2 to 1 cup). Top with a generous scoop of warmed black beans, then sprinkle the corn evenly over the top.
Add the Steak and Toppings: Place the sliced steak over the layered ingredients. Add cherry tomatoes, sliced avocado, diced red onion, and crumbled feta cheese if using. Garnish with extra cilantro leaves and serve lime wedges on the side for an extra burst of freshness.

Notes

For a spicier version, add sliced jalapeños or a dash of your favorite hot sauce to the bowls.
This recipe is very versatile; feel free to swap or add toppings like sliced bell peppers, cucumbers, or radishes based on your preferences.
Leftover steak can be stored in the refrigerator for up to 3 days and repurposed in salads, wraps, or quesadillas.

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 3g
Sodium: 620mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 9g
Protein: 38g
Cholesterol: 85mg