Cilantro Lime Steak Bowls
Cilantro Lime Steak Bowls are a fresh and tasty way to enjoy a balanced meal featuring marinated steak, vibrant veggies, and creamy avocado.
Ingredients
For the Marinade
- 1 pound flank steak You can substitute with other cuts of steak or chicken.
- 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 Adjust to taste.
- ½ teaspoon black pepper
For the Bowls
- 1 cup cooked rice (white or brown)
- 1 can black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned) If using fresh corn, boil or sauté briefly.
- 1 cup cherry tomatoes, halved
- 1 whole avocado, sliced
- ½ cup red onion, diced
- ½ cup feta cheese, crumbled (optional) Omit for dairy-free.
- Extra cilantro for garnish
- Lime wedges for serving Offer on the side for extra flavor.
Instructions
Marinate the Steak
- In a medium bowl, whisk together lime juice, olive oil, cilantro, garlic, cumin, chili powder, salt, and black pepper.
- Add flank steak and coat well. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours.
Prepare Rice and Beans
- Cook rice according to package directions.
- Heat black beans in a small saucepan over medium heat for about 5 minutes. Add a pinch of salt or cumin if desired.
- If using fresh corn, cook it by boiling or sautéing briefly. Heat frozen corn as needed.
Cook the Steak
- Preheat grill or grill pan to medium-high.
- Remove the steak from the marinade and let the excess drip off. Discard marinade.
- Grill steak for 4-5 minutes per side for medium-rare, or until desired doneness (130°F for medium-rare).
- Let rest for 5-10 minutes, then slice thinly against the grain.
Assemble Bowls
- Divide rice into bowls.
- Add black beans, corn, cherry tomatoes, avocado slices, and red onion.
- Top with sliced steak and feta, if using.
- Garnish with extra cilantro and lime wedges. Enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Keep the avocado covered to prevent browning. For extra flavor, let the steak marinate longer if possible.