Go Back
Cilantro Lime Steak and Rice Bowls have become a staple in modern cuisine, reflecting a delightful cross-cultural fusion that many people have come to love. The origins of steak bowls can be traced back to the influence of Mexican and Southwestern American flavors, where the use of fresh ingredients and bold spices reign supreme. This dish captures that spirit beautifully, showcasing a blend of flavors and textures that appeals to a wide range of palates.

Cilantro Lime Steak and Rice Bowls

Cilantro Lime Steak and Rice Bowls bring a burst of flavor and color to your dinner table with marinated flank steak, zesty lime, and fresh cilantro. This versatile dish allows for customization with various toppings like avocado, black beans, and corn, catering to different dietary needs. Perfect for meal prep or a special family dinner, these bowls are both nutritious and delicious, offering a satisfying experience for everyone! #CilantroLimeSteak #SteakBowls #HealthyEating #MealPrep #RecipeIdeas
Print Recipe Pin Recipe

Ingredients
  

1 lb flank steak

1/4 cup fresh lime juice (about 2 limes)

1/4 cup fresh cilantro, chopped

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper to taste

2 cups cooked rice (white, brown, or jasmine)

1 cup black beans, drained and rinsed

1 cup corn (frozen or fresh)

1 avocado, diced

1 cup cherry tomatoes, halved

Additional cilantro for garnish

Lime wedges, for serving

Instructions
 

Marinate the Steak: In a bowl, whisk together lime juice, chopped cilantro, minced garlic, cumin, chili powder, salt, and pepper. Place the flank steak in a resealable bag or shallow dish, and pour the marinade over it. Seal or cover, and refrigerate for at least 30 minutes, up to 4 hours for maximum flavor.

    Cook the Rice: While the steak is marinating, prepare the rice according to package instructions. If you prefer, you can flavor the rice by adding lime zest and a pinch of salt while cooking.

      Prepare the Grill or Pan: Preheat your grill or a cast-iron skillet over medium-high heat. Brush with oil to prevent sticking.

        Cook the Steak: Remove the steak from the marinade and let any excess drip off. Grill or sear the steak for about 4-5 minutes per side for medium-rare (depending on thickness). Transfer the steak to a cutting board and let it rest for 5 minutes before slicing against the grain.

          Prepare the Bowls: In a serving bowl, layer the cooked rice as the base. Top with black beans, corn, diced avocado, and halved cherry tomatoes.

            Slice the Steak: Thinly slice the rested steak and place it on top of the rice and toppings in each bowl.

              Garnish and Serve: Sprinkle extra cilantro over the bowls and serve with lime wedges on the side for an extra burst of flavor.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4