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Simple Cilantro Lime Steak Bowls for Weeknight Dinner

A close-up of a bowl featuring sliced steak over white rice, topped with black beans, corn salsa, and avocado slices for cilantro lime steak bowls.
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Make flavorful cilantro lime steak bowls easily. This recipe features a bright marinade and simple components perfect for a quick, healthy weeknight meal.

Ingredients

Scale
  • 1.5 lbs flank steak or skirt steak
  • 1/2 cup fresh lime juice (about 4 limes)
  • 1/4 cup olive oil
  • 1/2 cup packed fresh cilantro, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked white rice or brown rice
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup frozen or canned corn, drained
  • 1/2 cup red onion, finely diced
  • For serving: extra lime wedges, sour cream or Greek yogurt, avocado slices

Instructions

  1. Prepare the marinade: In a medium bowl, whisk together the lime juice, olive oil, chopped cilantro, minced garlic, cumin, chili powder, salt, and pepper.
  2. Marinate the steak: Place the steak in a large zip-top bag or shallow dish. Pour half of the marinade over the steak, reserving the other half for serving or brushing during cooking. Seal and refrigerate for at least 30 minutes, or up to 4 hours. Do not marinate longer than 4 hours due to the high acid content.
  3. Cook the steak: Preheat your grill or a heavy skillet (like cast iron) to medium-high heat. Remove the steak from the marinade and discard the used marinade. Grill or sear the steak for 4 to 6 minutes per side for medium-rare, depending on thickness.
  4. Rest the steak: Remove the steak from the heat and let it rest on a cutting board for 5 to 10 minutes before slicing. This keeps the juices inside.
  5. Prepare bowl components: While the steak rests, combine the rinsed black beans, corn, and diced red onion in a small bowl. You can serve these cold or briefly warm them in a small pan.
  6. Slice the steak: Slice the rested steak thinly against the grain.
  7. Assemble the bowls: Divide the cooked rice between four bowls. Top each serving with sliced steak, the bean and corn mixture, and your desired toppings like a dollop of sour cream or Greek yogurt and avocado slices. Drizzle with the reserved fresh marinade for extra flavor.

Notes

  • For meal prep, store the rice, steak, and bean mixture separately in airtight containers. Assemble just before eating to keep the rice from getting soggy.
  • If you prefer a quick pan-seared steak, make sure your skillet is hot before adding the steak to get a good crust.
  • You can easily make a cilantro lime dressing by whisking 2 tablespoons of the reserved marinade with 2 tablespoons of plain Greek yogurt or sour cream.

Nutrition

Find it online: https://carlacooking.com/cilantro-lime-steak-bowls-recipe/