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Close-up of vibrant Cilantro Lime Steak Bowls, showcasing perfectly grilled steak, fresh cilantro, and zesty lime.

Cilantro Lime Steak Bowls

These Cilantro Lime Steak Bowls are a flavorful and balanced weeknight meal, perfect for meal prep or a quick dinner. The recipe features marinated flank or skirt steak, fluffy rice, and fresh toppings like avocado, black beans, and corn, offering a customizable and healthy option.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican-American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Flank Steak or Skirt Steak
  • 1/4 cup Lime Juice freshly squeezed
  • 1/4 cup Olive Oil
  • 1/4 cup Chopped Cilantro
  • 2 cloves Garlic, minced
  • 1 tsp Cumin
  • 1/2 tsp Chili Powder
  • Salt to taste
  • Pepper to taste
  • 1.5 cups Long-grain Rice
  • 3 cups Water
  • 1/2 tsp Salt
  • 2 Avocados, diced
  • 1 cup Corn fresh, frozen, or canned
  • 1/2 cup Red Onion, finely diced
  • Optional: Sour Cream
  • Optional: Salsa
  • Optional: Shredded Cheese

Equipment

  • cutting board
  • knife
  • Measuring cups
  • Measuring spoons
  • whisk
  • Resealable bag or shallow dish
  • Medium saucepan with lid
  • Large skillet (cast iron recommended)
  • spatula
  • paper towels
  • Meat Thermometer
  • Bowls

Method
 

  1. In a bowl, whisk together lime juice, olive oil, cilantro, garlic, cumin, chili powder, salt, and pepper.
  2. Place the steak in a resealable bag or shallow dish and pour the marinade over it. Ensure the steak is fully coated.
  3. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
  4. Rinse the rice under cold water until the water runs clear.
  5. In a medium saucepan, combine rice, water, and salt.
  6. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all the water is absorbed and the rice is fluffy.
  7. Remove the steak from the marinade and pat it dry with paper towels.
  8. Heat a large skillet (cast iron is ideal) over medium-high heat.
  9. Add the steak and cook for 3-5 minutes per side for medium-rare, or longer depending on your desired doneness. Use a meat thermometer to ensure accuracy.
  10. Let the steak rest for 5-10 minutes before slicing against the grain.
  11. While the steak is cooking and resting, prepare the toppings. Dice the avocados, rinse and drain the black beans, and prepare the corn (if using frozen, thaw it slightly). Dice the red onion.
  12. Divide the rice among bowls.
  13. Top with sliced steak, avocado, black beans, corn, and red onion. Add optional toppings like sour cream, salsa, or shredded cheese.
  14. Serve immediately!

Notes

Marinating the steak for the right amount of time (30 minutes to 4 hours) is crucial for flavor and texture. Patting the steak dry before cooking ensures a good sear. Let the steak rest before slicing to allow the juices to redistribute. Customize toppings to your liking. For added flavor, grill the steak instead of pan-frying. Leftovers can be stored in the refrigerator for up to 3 days.