Description
This vibrant Cilantro Lime Steak Bowl recipe combines perfectly grilled flank steak marinated in a zesty cilantro lime sauce with wholesome ingredients like rice, black beans, corn, and fresh veggies. Ideal for a fresh, protein-packed meal that’s as colorful as it is flavorful, these bowls come together quickly, making them perfect for a nutritious weeknight dinner or weekend gathering.
Ingredients
Scale
Steak and Marinade
- 1 pound flank steak
- 1/4 cup fresh lime juice (about 2 limes)
- 1/4 cup olive oil
- 1/4 cup fresh cilantro, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Rice and Beans
- 1 cup cooked rice (white or brown)
- 1 can black beans, rinsed and drained
Vegetables and Toppings
- 1 cup corn (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/2 cup red onion, diced
- 1/2 cup feta cheese, crumbled (optional)
- Extra cilantro for garnish
- Lime wedges for serving
Instructions
- Prepare the Marinade: In a medium bowl, whisk together fresh lime juice, olive oil, chopped cilantro, minced garlic, ground cumin, chili powder, salt, and black pepper until well combined. This mixture will infuse the steak with bright and vibrant flavors.
- Marinate the Steak: Place the flank steak in a large resealable plastic bag or shallow dish, then pour the marinade over it, ensuring all sides are coated evenly. Seal or cover and refrigerate for at least 30 minutes, ideally 2 to 4 hours, to allow maximum flavor absorption.
- Cook the Rice: Prepare rice according to package instructions. Brown rice is recommended for its nutrition and flavor, but white rice is a suitable alternative. Set aside and keep warm.
- Heat the Black Beans: In a small saucepan, warm the rinsed and drained black beans over medium heat for about 5 minutes until heated through. Optionally season with a pinch of salt or cumin to taste.
- Prepare the Corn: Depending on your corn choice, boil or sauté fresh corn until tender, or heat frozen or canned corn in the microwave or on the stovetop until warm.
- Preheat the Grill: Heat a grill or grill pan to medium-high. Oil the grill surface well to prevent the steak from sticking and to promote nice grill marks.
- Grill the Steak: Remove the steak from the marinade, letting excess marinade drip off, then discard the marinade. Grill the steak for 4 to 5 minutes per side for medium-rare doneness (internal temperature of 130°F/54°C recommended), or adjust time to your preferred level of doneness.
- Rest and Slice the Steak: Transfer the grilled steak to a cutting board and allow it to rest for 5 to 10 minutes. This resting time lets the juices redistribute, ensuring a juicy final slice. Slice thinly against the grain for tenderness.
- Assemble the Bowls: In serving bowls, start with a base of 1/2 to 1 cup cooked rice. Add a scoop of warm black beans followed by corn. Top with sliced steak, halved cherry tomatoes, avocado slices, diced red onion, and optional crumbled feta cheese.
- Garnish and Serve: Finish with extra fresh cilantro and serve lime wedges on the side for an added brightness and flavor boost. Enjoy immediately for best taste.
Notes
- Marinate the steak for at least 30 minutes, but for best flavor, marinate 2 to 4 hours.
- Use brown rice for a healthier option; white rice works if preferred.
- Adjust steak cooking time based on thickness and desired doneness.
- Feta cheese is optional but adds a nice salty contrast.
- For spicier bowls, add a dash of hot sauce or chopped jalapeños.
- Leftover steak and toppings can be refrigerated and enjoyed within 3 days.
