Why Make This Recipe
Cilantro Lime Steak Bowls are perfect for a flavorful and healthy meal. They combine the tanginess of lime with the freshness of cilantro and the heartiness of steak and vegetables. This dish is not only delicious but also versatile, allowing you to customize it according to your taste. It’s great for busy weeknights or gatherings with friends and family.
How to Make Cilantro Lime Steak Bowls
Ingredients:
- 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
- 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
Directions:
Marinate the Steak:
- In a medium bowl, whisk together lime juice, olive oil, cilantro, garlic, cumin, chili powder, salt, and black pepper.
- Add the 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. You can add a pinch of salt or cumin if you like.
- If using fresh corn, boil or sauté it briefly. Heat frozen corn as needed.
Cook the Steak:
- Preheat the grill or grill pan to medium-high heat.
- Remove steak from marinade and let any excess drip off. Discard the marinade.
- Grill the steak for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness (130°F for medium-rare).
- Let the steak rest for 5-10 minutes, then slice thinly against the grain.
Assemble Bowls:
- Divide the rice into bowls.
- Add black beans, corn, cherry tomatoes, avocado slices, and red onion on top.
- Place the sliced steak and feta cheese, if using, on top.
- Garnish with extra cilantro and lime wedges. Enjoy!
How to Serve Cilantro Lime Steak Bowls
Serve these bowls warm, family-style, or as individual servings. You can offer extra lime wedges for those who want more citrus flavor. These bowls are great for lunch, dinner, or meal prep for the week.
How to Store Cilantro Lime Steak Bowls
If you have leftovers, store them in airtight containers in the fridge. They can last for up to 4 days. To reheat, warm the steak and beans gently in the microwave and reassemble the bowl with fresh toppings.
Tips to Make Cilantro Lime Steak Bowls
- Marinating the steak longer enhances the flavor.
- You can use any kind of beans you prefer or have on hand.
- Feel free to add other veggies like bell peppers, zucchini, or spinach.
- Use lime zest for an extra burst of flavor.
Variation
You can easily turn this dish into a chicken bowl by replacing the steak with grilled chicken. For a vegetarian option, skip the meat and add more beans or grilled tofu.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can marinate the steak and prepare the rice and beans in advance. Just assemble the bowls when you are ready to serve.
2. What can I substitute for flank steak?
You can use skirt steak, sirloin, or chicken breast for a different flavor.
3. Can I use other grains instead of rice?
Yes, quinoa, cauliflower rice, or even salad greens would work well as a base for the bowls.
Cilantro Lime Steak Bowls
Ingredients
Method
- In a medium bowl, whisk together lime juice, olive oil, cilantro, garlic, cumin, chili powder, salt, and black pepper.
- Add the flank steak and coat well. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours.
- Cook rice according to package directions.
- Heat black beans in a small saucepan over medium heat for about 5 minutes.
- If using fresh corn, boil or sauté it briefly. Heat frozen corn as needed.
- Preheat the grill or grill pan to medium-high heat.
- Remove steak from marinade and let any excess drip off. Discard the marinade.
- Grill the steak for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness.
- Let the steak rest for 5-10 minutes, then slice thinly against the grain.
- Divide the rice into bowls.
- Add black beans, corn, cherry tomatoes, avocado slices, and red onion on top.
- Place the sliced steak and feta cheese on top.
- Garnish with extra cilantro and lime wedges. Enjoy!