Cilantro Lime Steak Bowls Recipe

ByOlivia Monroe
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Introduction

Cilantro Lime Steak Bowls are a vibrant, flavorful meal that combines tender marinated steak with fresh, zesty ingredients. Perfect for a satisfying dinner, these bowls are easy to assemble and packed with bold Mexican-inspired flavors.

A white bowl filled with a bed of white rice at the base, topped with several layers arranged side by side. From left to right, there are slices of brown grilled steak with a pink center, drizzled with a green herb sauce. Next to the steak, there is a pile of bright red chopped tomatoes mixed with green herbs. Following that, thin slices of green avocado are fanned out neatly. To the right of the avocado, chopped purple onions rest beside a handful of shiny black beans. On the far right, yellow corn kernels mixed with finely shredded white cheese are sprinkled with fresh green herbs. Two lime wedges are placed at the back edge of the bowl. The bowl sits on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 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
  • 3 cups cooked white rice
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn
  • 2 tablespoons lime juice
  • 2 tablespoons fresh cilantro, chopped
  • 1/2 teaspoon salt
  • 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
  • 2 limes, cut into wedges
  • 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. Step 1: Make the cilantro marinade by whisking together lime juice, olive oil, 1/2 cup cilantro, garlic, cumin, chili powder, 1 teaspoon salt, black pepper, and smoked paprika. Pour the marinade over the steak in a zip-top bag and refrigerate for at least 30 minutes, ideally 2 to 4 hours, up to 24 hours.
  2. Step 2: Cook the white rice. While hot, stir in 2 tablespoons lime juice, 2 tablespoons cilantro, and 1/2 teaspoon salt. Warm the black beans with a pinch of cumin and salt. Char the corn in a dry skillet over medium-high heat until slightly browned. Prepare sliced avocado, red onion, cherry tomatoes, and shred the cheese. Mix sour cream, 2 tablespoons lime juice, 2 tablespoons cilantro, minced garlic, and 1/4 teaspoon salt to create the dressing.
  3. Step 3: Remove the steak from the marinade and let it rest at room temperature for 10 minutes. Pat the steak completely dry with paper towels. Heat a skillet over high heat until smoking hot, add a splash of oil, then sear the steak for 3-4 minutes per side. Use a thermometer to ensure the internal temperature reaches 130-135°F for medium-rare. Rest the steak for 10 minutes before slicing.
  4. Step 4: Slice the steak thinly against the grain at a diagonal. Build the bowls with a base of lime-cilantro rice, then layer black beans, corn, sliced steak, avocado, onion, tomatoes, and cheese. Top with pico de gallo or salsa, the creamy cilantro-lime dressing, extra cilantro, and lime wedges for squeezing.

Tips & Variations

  • For extra smoky flavor, grill the steak instead of pan-searing.
  • Use brown rice or quinoa as a nutritious alternative to white rice.
  • Add jalapeño slices or hot sauce for some heat.
  • Swap black beans for pinto beans or refried beans based on preference.
  • Marinating the steak longer will deepen the flavor and help tenderize the meat.

Storage

Store leftover steak bowls components separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak gently in a pan or microwave to prevent overcooking. Fresh toppings like avocado and pico de gallo are best added fresh just before serving to maintain their texture and flavor.

How to Serve

A white bowl full of food layers on a white marbled surface. The bottom layer is white rice spread across the bowl. On top, there are slices of medium-rare grilled steak with dark seared edges, laid in a row on one side, drizzled with a green herb sauce. Next to the steak, there is a pile of bright yellow corn mixed with shredded white cheese and sprinkled with green herbs. Adjacent to the corn, there are black beans topped with chopped red onion and herbs. Above that, thinly sliced avocado is fanned out with a fresh green look. Beside the avocado, bright red chopped tomatoes with green herbs add a splash of color. Three lime wedges rest at the top edge of the bowl. The whole dish looks fresh and vibrant. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, skirt or flank steak are ideal for this recipe due to their flavor and texture, but sirloin or flat iron steak can also be used. Adjust cooking times as needed.

How do I know when the steak is done?

Using a meat thermometer is the most reliable way. For medium-rare, aim for 130-135°F. Let the steak rest after cooking; it will continue to cook slightly during resting.

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Cilantro Lime Steak Bowls Recipe

★★★★★

4.5 from 71 reviews
  • Author: Olivia
  • Total Time: 3 hours 35 minutes (includes marinating time)
  • Yield: 4 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

Cilantro Lime Steak Bowls are vibrant, flavor-packed meals featuring juicy marinated flank steak served atop a bed of lime and cilantro infused rice, complemented by black beans, charred corn, fresh vegetables, and creamy avocado. Topped with a zesty cilantro lime dressing and fresh lime wedges, these bowls are perfect for an easy yet impressive dinner that balances smoky, tangy, and fresh flavors.

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

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
  • 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, cilantro, garlic, cumin, chili powder, salt, black pepper, and smoked paprika until well combined to create a flavorful marinade.
  2. Marinate the Steak: Pour the marinade over the steak inside a zip-top bag, ensuring the meat is well coated. Seal and refrigerate for at least 30 minutes, ideally 2-4 hours, and up to 24 hours for maximum flavor infusion.
  3. Prepare the Rice and Beans: Cook the white rice according to package instructions. While the rice is hot, stir in lime juice, chopped cilantro, and salt. Warm the rinsed black beans in a saucepan with ground cumin and salt to infuse them with additional flavor.
  4. Char the Corn and Prep Vegetables: In a dry skillet over medium-high heat, char the corn until slightly blackened and smoky. Slice the avocado, red onion, and halve the cherry tomatoes. Prepare the toppings and set aside.
  5. Make the Cilantro Lime Dressing: In a small bowl, combine sour cream or Greek yogurt with lime juice, chopped cilantro, minced garlic, and salt. Mix well to create a creamy and tangy dressing.
  6. Sear the Steak: Remove the steak from marinade and let it rest at room temperature for 10 minutes. Pat dry completely with paper towels. Heat a skillet over high heat until smoking, add a little oil, then sear the steak for 3-4 minutes per side. Use a meat thermometer to check for an internal temperature of 130-135°F for medium-rare. Remove from heat and rest the steak for 10 minutes before slicing.
  7. Slice the Steak: Cut the steak against the grain on a diagonal into thin strips to preserve tenderness.
  8. Assemble the Bowls: Start with a base of the cilantro lime rice, then layer black beans, charred corn, sliced steak, avocado, red onion, cherry tomatoes, and shredded cheese. Top with pico de gallo or salsa, dollops of cilantro lime dressing, extra fresh cilantro, and serve with lime wedges on the side for squeezing.

Notes

  • Marinating the steak for a longer time (up to 24 hours) enhances the flavor and tenderness.
  • Ensure the skillet is very hot before searing to get a good crust on the steak.
  • Resting the steak after cooking allows juices to redistribute for more tender meat.
  • Use a sharp knife to slice the steak thinly against the grain to avoid toughness.
  • You can substitute brown rice for white rice for a healthier option.
  • The cilantro lime dressing can be adjusted to taste by adding more garlic or lime juice.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mexican

Keywords: cilantro lime steak bowls, flank steak marinade, easy steak bowl recipe, Mexican inspired bowls, healthy steak bowls

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