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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Slice the Steak: Cut the steak against the grain on a diagonal into thin strips to preserve tenderness.
- 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
