Description

These Cilantro Lime Steak Bowls are a vibrant and flavorful meal featuring marinated flank steak, fresh lime juice, and chopped cilantro. Served over a bed of rice, black beans, corn, and topped with cherry tomatoes, avocado, red onion, and optional feta cheese, these bowls provide a perfect balance of protein, vegetables, and zesty flavors. Ideal for a healthy and satisfying lunch or dinner, this recipe is easy to prepare and customizable with your favorite toppings.

Ingredients

Scale

Steak Marinade

1 pound flank steak
¼ cup fresh lime juice (about 2 limes)
¼ cup olive oil
¼ cup fresh cilantro, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon black pepper

Bowl Components

1 cup cooked rice (white or brown)
1 can black beans, rinsed and drained
1 cup corn (fresh, frozen, or canned)
1 cup cherry tomatoes, halved
1 avocado, sliced
½ cup red onion, diced
½ cup feta cheese, crumbled (optional)
Extra cilantro for garnish
Lime wedges for serving

Instructions

Marinate the Steak: In a medium bowl, whisk together lime juice, olive oil, chopped cilantro, minced garlic, ground cumin, chili powder, salt, and black pepper until combined. Add the flank steak and coat it thoroughly with the marinade. Cover the bowl and refrigerate for at least 30 minutes, but for best flavor, marinate for 2 to 4 hours.
Prepare Rice and Beans: Cook the rice according to the package instructions. While the rice cooks, heat the rinsed and drained black beans in a small saucepan over medium heat for around 5 minutes, seasoning lightly with salt or a pinch of cumin if desired. Prepare the corn by boiling or sautéing fresh corn briefly; heat frozen or canned corn as needed.
Cook the Steak: Preheat a grill or grill pan over medium-high heat. Remove the steak from the marinade and let excess marinade drip off; discard the leftover marinade. Grill the steak for 4 to 5 minutes per side for medium-rare doneness (internal temperature of 130°F). Once cooked, let the steak rest for 5 to 10 minutes to retain juices, then slice thinly against the grain.
Assemble Bowls: Divide the cooked rice evenly among serving bowls. Top each bowl with black beans, corn, halved cherry tomatoes, sliced avocado, and diced red onion. Add sliced steak on top, sprinkle with crumbled feta cheese if using, and garnish with extra cilantro and lime wedges. Serve immediately and enjoy!

Notes

Resting the steak after cooking keeps it juicy and tender.
Customize your bowls with other veggies or spicy toppings like jalapeños or hot sauce.
Marinate the steak overnight for deeper flavor if you have extra time.
If you don’t have a grill, cook the steak in a cast-iron skillet on the stovetop instead.

Prep Time: 15 minutes + 30 minutes to 4 hours marinating
Cook Time: 15 minutes
Category: Main Dish
Method: Grilling, Stovetop
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 580 kcal
Sugar: 4 g
Sodium: 690 mg
Fat: 24 g
Saturated Fat: 5 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 9 g
Protein: 38 g
Cholesterol: 85 mg

Keywords: cilantro lime steak bowls, flank steak recipe, Mexican steak bowl, healthy steak bowl, cilantro lime recipe