why make this recipe
Cilantro Lime Steak Bowls are a delightful and flavorful dish that brings together the zesty taste of lime and the freshness of cilantro with juicy steak. This recipe is perfect for a quick lunch or a satisfying dinner. It’s not only vibrant and colorful but also packed with protein and healthy ingredients. Easy to customize, each bowl can be tailored to suit your preferences, making it a hit for family meals or gatherings.
how to make Cilantro Lime Steak Bowls
Ingredients :
- 2 lbs flank steak
- 1/2 cup avocado or olive oil
- Zest of 1 lime
- Juice of 2 limes
- 4 cloves fresh garlic, minced or finely chopped
- 1/2 cup chopped cilantro
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 cups cooked rice or riced cauliflower
- 2 avocados, sliced
- 1 can (15 oz) black beans, heated
- 1 can (15 oz) corn, heated
- 1 cup shredded cheddar cheese
- 1/2 red onion, diced
- 1 cup sour cream
- 2 teaspoons Tajin seasoning
Directions :
- Place flank steak in a shallow dish or zip-top bag.
- In a small bowl, add oil, lime zest, lime juice, garlic, cilantro, salt, and pepper. Whisk to combine, then pour over the steak. Make sure both sides of the steak are coated.
- Cover or seal and place in the refrigerator to marinate for 30 minutes to 3 hours.
- Heat the grill to medium-high, then place the steak on it. Grill for 10 minutes, then flip the steak and grill for another 10 minutes or until it reaches your desired internal temperature.
- Place the steak on a plate or cutting board, then allow it to rest for 5-10 minutes.
- Slice the steak into thin strips against the grain or into cubes.
- In individual bowls, add rice (or riced cauliflower), sliced steak, avocado, black beans, corn, shredded cheese, and diced onion.
- Drizzle with lime crema made by combining sour cream, Tajin seasoning, and lime juice.
how to serve Cilantro Lime Steak Bowls
Serve each bowl while the ingredients are fresh and vibrant. It’s a great idea to let everyone add their ingredients. This way, each person can make their bowl just right for their taste. Enjoy it with a refreshing drink and maybe some tortilla chips on the side.
how to store Cilantro Lime Steak Bowls
You can store any leftovers in an airtight container in the fridge. The steak, beans, and corn will keep for about 3 days. It’s best to keep the avocado and sour cream separate to prevent them from browning. Just reassemble the bowls when you’re ready to enjoy them again!
tips to make Cilantro Lime Steak Bowls
- For even more flavor, let the steak marinate overnight.
- Don’t skip the resting step after grilling; it helps keep the steak juicy.
- Feel free to customize the toppings. Add cherry tomatoes, sliced jalapeños, or shredded lettuce for extra crunch.
variation
You can swap the steak for chicken or shrimp if you prefer. The marinade works well with different proteins too! Additionally, using quinoa instead of rice can add a nice twist and enhance the dish’s nutritional value.
FAQs
Can I make this recipe ahead of time?
Yes, you can marinate the steak the night before and grill it just before serving. The rest of the ingredients can also be prepped in advance.
What can I substitute for the black beans?
You can use pinto beans or even chickpeas if you prefer.
Is this recipe gluten-free?
Yes, all the ingredients mentioned are gluten-free, making it suitable for those with gluten intolerance. Just check any store-bought items, like seasoning or sauces, to ensure they are labeled gluten-free.
Cilantro Lime Steak Bowls
Ingredients
For the Steak Marinade
- 2 lbs flank steak
- 1/2 cup avocado or olive oil
- 1 unit zest of 1 lime
- 2 unit juice of 2 limes
- 4 cloves fresh garlic, minced or finely chopped
- 1/2 cup chopped cilantro
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
For the Bowls
- 4 cups cooked rice or riced cauliflower
- 2 units avocados, sliced
- 1 can (15 oz) black beans, heated
- 1 can (15 oz) corn, heated
- 1 cup shredded cheddar cheese
- 1/2 unit red onion, diced
- 1 cup sour cream
- 2 teaspoons Tajin seasoning
Instructions
Marinate the Steak
- Place flank steak in a shallow dish or zip-top bag.
- In a small bowl, add oil, lime zest, lime juice, garlic, cilantro, salt, and pepper. Whisk to combine, then pour over the steak. Make sure both sides of the steak are coated.
- Cover or seal and place in the refrigerator to marinate for 30 minutes to 3 hours.
Grill the Steak
- Heat the grill to medium-high, then place the steak on it. Grill for 10 minutes, then flip the steak and grill for another 10 minutes or until it reaches your desired internal temperature.
- Place the steak on a plate or cutting board, then allow it to rest for 5-10 minutes.
- Slice the steak into thin strips against the grain or into cubes.
Assemble the Bowls
- In individual bowls, add rice (or riced cauliflower), sliced steak, avocado, black beans, corn, shredded cheese, and diced onion.
- Drizzle with lime crema made by combining sour cream, Tajin seasoning, and lime juice.