Description
Cilantro Lime Steak Bowls offer a vibrant and flavorful meal featuring tender marinated flank steak seared to juicy perfection and served over lime-infused rice with black beans, charred corn, fresh avocado, tomatoes, and a zesty cilantro lime dressing. Perfect for dinner or meal prep.
Ingredients
- Steak Marinade
- 1.5 pounds flank steak or skirt steak
- 1/3 cup fresh lime juice
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1/2 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- Bowl Components
- 3 cups cooked white rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro, chopped
- 1/2 teaspoon salt
- 1 large avocado, sliced
- 1/2 medium red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheese
- 1/2 cup pico de gallo or salsa
- Dressing
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro, chopped
- 1 clove garlic, minced
- 1/4 teaspoon salt
- Garnish
- 1/4 cup fresh cilantro
- 2 limes, cut into wedges
Instructions
- Whisk together all marinade ingredients in a bowl.
- Place steak in a zip-top bag, pour marinade over it, seal, and refrigerate for at least 30 minutes or up to 24 hours.
- Cook rice according to package instructions and stir in lime juice, cilantro, and salt while warm.
- Warm black beans and char corn in a dry skillet until lightly browned.
- Mix all dressing ingredients until smooth and refrigerate until ready to use.
- Remove steak from marinade, pat dry, and let rest at room temperature for 10 minutes.
- Sear steak in a hot skillet for 3–4 minutes per side until internal temperature reaches 130–135°F.
- Let steak rest for 10 minutes, then slice thinly against the grain.
- Assemble bowls with rice, beans, corn, steak, avocado, onion, tomatoes, cheese, and salsa.
- Drizzle with dressing and garnish with fresh cilantro and lime wedges.
Notes
- Do not marinate longer than 24 hours to avoid mushy texture.
- Always let steak rest before slicing for maximum juiciness.
- Slice steak against the grain for tenderness.
- Dressing can be made up to 3 days ahead.
- Brown rice or quinoa can be used instead of white rice.
- Adjust spices to taste.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American