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Cilantro Lime Steak Bowls

Irresistible Cilantro Lime Steak Bowls for Flavor-Packed Meals

Discover delicious Cilantro Lime Steak Bowls that blend tender marinated steak, zesty rice, and vibrant toppings for a flavor-packed meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Marinade Time 1 hour
Total Time 2 hours
Servings: 4 bowls
Course: Dinner
Cuisine: Tex-Mex
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak Marinade
  • 1 lb Flank Steak or Skirt Steak Can substitute with sirloin
  • 1/4 cup Fresh Lime Juice Lemon juice can be used as substitute
  • 2 tbsp Olive Oil Can use vegetable oil or avocado oil
  • 2 cloves Garlic (minced) Or use garlic powder (1/4 tsp per clove)
  • 1/4 cup Fresh Cilantro (chopped) Parsley may be used instead
  • 1 tsp Ground Cumin Adjust for milder taste
  • 1 tsp Chili Powder Adjust for milder taste
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 tsp Smoked Paprika Use regular paprika if needed
For the Bowl Base
  • 2 cups Cooked White Rice Cauliflower rice is a low-carb option
  • 1 can Black Beans Can use kidney beans or omit
  • 1 cup Corn Diced bell peppers can substitute
For Toppings
  • 1 medium Avocado (sliced) Guacamole can be substituted
  • 1/2 medium Red Onion (thinly sliced) Shallots can be used instead
  • 1 cup Cherry Tomatoes (halved) Diced regular tomatoes can be used
  • 1 cup Shredded Cheese Omit for dairy-free or use plant-based
  • 1/2 cup Pico de Gallo or Salsa Customize with your favorite salsa
  • 1/4 cup Sour Cream or Greek Yogurt Use dairy-free options if desired

Equipment

  • Skillet
  • zip-top bag
  • saucepan
  • bowl
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. Marinate the Steak: Whisk together lime juice, olive oil, garlic, cilantro, cumin, chili powder, paprika, salt, and pepper. Place steak in zip-top bag, pour marinade over, seal, and refrigerate for 30 minutes to 24 hours.
  2. Prepare the Rice and Beans: Cook rice according to package instructions. Fluff and stir in lime juice, cilantro, and salt. Warm black beans in a saucepan with cumin and salt.
  3. Char the Corn: Heat skillet, add corn, and cook for 5-7 minutes until blistered and golden brown.
  4. Sear the Steak: Remove steak from marinade, pat dry, and sear in skillet with olive oil for 3-4 minutes per side until 130-135°F. Let rest for 10 minutes.
  5. Slice the Steak: After resting, slice steak against the grain into thin strips.
  6. Assemble the Bowls: Place cilantro lime rice in bowls, add black beans, charred corn, sliced steak, avocado, red onion, tomatoes, cheese, pico de gallo, and sour cream.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 55gProtein: 35gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 15gSugar: 3gVitamin A: 15IUVitamin C: 40mgCalcium: 10mgIron: 20mg

Notes

For best results, use an instant thermometer to check steak doneness and always let the meat rest before slicing.

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