Description
These Cilantro Lime Steak Bowls are a vibrant, flavorful meal perfect for a wholesome lunch or dinner. Featuring marinated and grilled flank steak seasoned with fresh lime, cilantro, and spices, served over a bed of rice with black beans, corn, cherry tomatoes, avocado, and optional feta cheese for added creaminess. This dish brings together fresh, zesty flavors with a satisfying mix of textures, making it a delicious and balanced bowl meal.
Ingredients
Scale
Steak Marinade
- 1 pound flank steak
- ¼ cup fresh lime juice
- 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
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
- ½ cup red onion, diced
- ½ cup feta cheese, crumbled (optional)
- Extra cilantro for garnish
- Lime wedges for serving
Instructions
- Marinate the Steak: In a medium bowl, whisk together the fresh lime juice, olive oil, chopped cilantro, minced garlic, ground cumin, chili powder, salt, and black pepper. Coat the flank steak evenly with this marinade, then cover and refrigerate for at least 30 minutes to allow the flavors to infuse the meat.
- Prepare Rice and Beans: Cook the rice according to package instructions until fluffy. Meanwhile, heat the rinsed and drained black beans in a saucepan on the stove over medium heat until warmed through.
- Grill the Steak: Preheat your grill to medium-high heat. Remove the steak from the marinade and grill it for about 4-5 minutes on each side, or until it reaches your desired level of doneness. Once cooked, remove the steak from the grill and let it rest for a few minutes to retain its juices, then slice it thinly against the grain.
- Assemble the Bowls: To build your bowls, start by placing the cooked rice at the base. Top with the heated black beans, corn, cherry tomatoes, sliced avocado, diced red onion, and the sliced grilled steak. Sprinkle crumbled feta cheese over the top if desired, then garnish with extra fresh cilantro and serve with lime wedges on the side for an added fresh zest.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the marinade.
- Use brown rice instead of white for a healthier, fiber-rich option.
- If you don’t have a grill, you can cook the steak in a cast-iron skillet over medium-high heat for similar results.
- Leftover bowls keep well refrigerated for up to 3 days.
- Feel free to swap black beans for pinto or kidney beans as preferred.
