Go Back
A vibrant image showcases delicious Cilantro Lime Steak Bowls, ready to be enjoyed.

Ultimate Cilantro Lime Steak Bowls

This recipe elevates the classic cilantro lime steak bowl to an unforgettable experience. Tender flank steak marinated in a vibrant cilantro lime marinade is served over fluffy rice with a medley of fresh toppings, creating a balanced and flavorful meal.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican-inspired
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs flank steak, skirt steak, or sirloin
  • 1/2 cup lime juice, freshly squeezed
  • 1/4 cup chopped fresh cilantro
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked rice, basmati or jasmine recommended
  • 1 cup corn, fresh, frozen, or canned
  • 1 avocado, diced
  • 1/2 cup salsa or pico de gallo
  • 1/4 cup sour cream or Greek yogurt
  • 1/4 cup shredded cheese, cheddar, Monterey Jack, or a blend
  • Optional: chopped red onion
  • Optional: jalapenos
  • Optional: lime wedges

Equipment

  • Medium bowl
  • Resealable bag or shallow dish
  • Rice cooker or saucepan
  • Grill or cast-iron skillet
  • cutting board
  • knife
  • Bowls

Method
 

  1. In a medium bowl, whisk together lime juice, cilantro, garlic, olive oil, cumin, chili powder, salt, and pepper.
  2. Place steak in a resealable bag or shallow dish and pour marinade over it. Ensure the steak is fully coated.
  3. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor and tenderness.
  4. While the steak is marinating, cook the rice according to package directions.
  5. Rinse and drain the black beans.
  6. If using frozen corn, thaw it.
  7. Dice the avocado.
  8. Prepare salsa or pico de gallo.
  9. Shred the cheese.
  10. Heat a grill or cast-iron skillet over medium-high heat.
  11. Remove steak from marinade and discard the marinade.
  12. Cook steak for 3-5 minutes per side for medium-rare, or adjust cooking time to your desired level of doneness.
  13. Let the steak rest for 5-10 minutes before slicing against the grain.
  14. Divide the rice among bowls.
  15. Top with sliced steak, black beans, corn, avocado, salsa or pico de gallo, sour cream or Greek yogurt, and shredded cheese.
  16. Garnish with chopped red onion, jalapenos, or lime wedges, if desired.
  17. Serve and enjoy!

Notes

For best results, marinate the steak for at least 30 minutes, but no longer than 4 hours. Longer marinating times can result in a mushy texture. Use long-grain rice for a fluffy and flavorful base. Slice the steak against the grain for maximum tenderness. Feel free to customize the toppings to your liking. Store leftover steak and toppings separately in airtight containers in the refrigerator for up to 3 days.