Description
This vibrant and flavorful Cilantro Lime Steak Bowl features juicy marinated flank steak seared to perfection and served atop a bed of zesty lime-infused rice with black beans, charred corn, fresh avocado, and crisp vegetables. Finished with a creamy cilantro lime dressing and fresh lime wedges, this bowl is a deliciously balanced meal perfect for lunch or dinner.
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
- 1/4 teaspoon 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 (cheddar or Mexican blend)
- 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: In a bowl, whisk together lime juice, olive oil, cilantro, minced garlic, cumin, chili powder, salt, black pepper, and smoked paprika until combined. Transfer this marinade to a zip-top bag.
- Marinate the Steak: Add the flank or skirt steak to the bag with the marinade, ensuring the steak is fully coated. Seal the bag and refrigerate for at least 30 minutes, ideally 2-4 hours, and up to 24 hours for maximum flavor and tenderness.
- Prep Bowl Components: Cook the white rice according to package instructions. While still hot, stir in lime juice, chopped cilantro, and salt to season. Warm the black beans in a small saucepan with cumin and salt to taste. In a dry skillet over medium-high heat, char the corn until lightly browned and smoky. Slice avocado, thinly slice the red onion, and halve the cherry tomatoes. Combine sour cream or Greek yogurt with lime juice, cilantro, minced garlic, and salt to create the dressing.
- Sear the Steak: Remove the steak from the marinade and let it sit at room temperature for 10 minutes. Pat it completely dry with paper towels. Heat a skillet over high heat until smoking; add a little oil. Sear the steak on each side for 3-4 minutes until the internal temperature reaches 130-135°F for medium-rare. Remove from heat and let the steak rest for 10 minutes to retain juices.
- Slice and Assemble Bowls: Slice the rested steak thinly against the grain at a diagonal. In bowls, layer the lime-infused rice as the base, followed by black beans, charred corn, steak strips, avocado slices, red onion, cherry tomatoes, and shredded cheese. Top each bowl with pico de gallo or salsa, a drizzle of cilantro lime dressing, fresh cilantro, and lime wedges for squeezing.
Notes
- For the best steak texture, do not skip resting the steak after searing; it allows juices to redistribute.
- You can substitute brown rice for white rice for a healthier option; adjust cooking times accordingly.
- Adjust the chili powder and cumin amounts according to your preferred spice level.
- Pico de gallo adds a fresh, tangy flavor but salsa or hot sauce can be used as alternatives.
- Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Keywords: cilantro lime steak bowls, grilled steak bowl, Mexican steak bowl, flank steak recipe, healthy steak bowl
