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Cilantro Lime Steak Bowls
Cilantro Lime Steak Bowls are the ultimate feel-good meal that combines marinated flank steak with vibrant toppings for a dish that’s both fresh and hearty. Whether you’re whipping it up for a casual weeknight dinner or trying to impress friends at a gathering, this recipe bursts with flavor and color. The zing of lime, the sweetness of corn, and the creaminess of avocado come together beautifully, making these bowls a standout choice for any occasion.
What Makes This Recipe Special
There are plenty of reasons to love these Cilantro Lime Steak Bowls. First off, they strike the perfect balance between health and indulgence; lean steak paired with nutrient-rich veggies means you don’t have to sacrifice flavor for nutrition. This dish also brings a lively fiesta vibe to your table, making it an ideal centerpiece for summer cookouts or family get-togethers. Plus, it’s incredibly customizable, allowing everyone to tailor their bowl to their tastes.
"These bowls are a game changer! The lime flavor is bright and refreshing, and my kids couldn’t get enough. Easy to make and even easier to enjoy!" – Happy Home Cook
Preparing Cilantro Lime Steak Bowls
This recipe is a straightforward yet satisfying process that anyone can master. You’ll start by marinating the flank steak to infuse it with flavors, and while it soaks, you’ll cook your rice and prepare your beans. Finally, grill the steak to perfection and assemble your bowls with all the delicious toppings!
What You’ll Need
- 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
You can easily substitute the flank steak with chicken or tofu for a different protein option, making this dish versatile for various dietary preferences.
Step-by-Step Directions
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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, ensuring it’s well coated. Cover and refrigerate for at least 30 minutes (or up to 4 hours for best results).
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Prepare Rice and Beans: Cook your rice according to package instructions. In a small saucepan, heat black beans over medium heat for about 5 minutes, seasoning with a pinch of salt or cumin if desired. If using fresh corn, cook it briefly by boiling or sautéing. Heat frozen corn as needed.
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Cook the Steak: Preheat your grill or a grill pan to medium-high heat. Remove the steak from the marinade, letting the excess drip off, then discard the marinade. Grill the steak for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness (about 130°F). Let it rest for 5-10 minutes before slicing thinly against the grain.
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Assemble Bowls: In individual bowls, divide the cooked rice among them. Add the black beans, corn, cherry tomatoes, avocado slices, and diced red onion. Top each bowl with the sliced steak and sprinkle with feta cheese, if using. Garnish with extra cilantro and serve with lime wedges. Enjoy!
Best Way to Serve
Cilantro Lime Steak Bowls shine on their own but can be complemented with various sides. Consider serving some grilled veggies or a fresh green salad on the side to elevate the meal further. Pico de gallo or a simple salsa verde could also add an extra layer of excitement to your serving experience.
Best Way to Store Cilantro Lime Steak Bowls
If you happen to have leftovers, store them in airtight containers in the fridge. They’ll stay fresh for up to 3 days. When reheating, be careful not to overcook the steak—just warm it enough to enjoy. Although these bowls are best served fresh, the components can be prepped in advance and assembled right before serving. For longer storage, freeze the cooked steak and the bean mixture separately; they’ll keep for about 3 months.
Pro Chef Tips
- For more tender steak, let it marinate for longer—2-4 hours is optimal, but even overnight can intensify the flavors.
- If you’re short on time, a quick marinade of 30 minutes works well too—just ensure you coat the steak thoroughly.
- Feel free to add other toppings like jalapeños for heat, or swap out the feta for a dairy-free cheese.
Creative Twists
Looking to shake things up? Here are a few variations to inspire you:
- Instead of flank steak, use shrimp or grilled chicken for a lighter twist.
- Incorporate different beans like pinto or kidney beans for an extra punch of protein and texture.
- Add diced bell peppers or jalapeños for a spicy kick.
Frequently Asked Questions
How long should I marinate the steak?
For the best flavor, marinate the flank steak for 2-4 hours. A minimum of 30 minutes will still yield tasty results.
Can I make this dish vegetarian?
Absolutely! Swap the flank steak for grilled tofu or tempeh, and maintain all the delicious toppings for a hearty vegetarian version.
How do I store leftovers safely?
Keep the assembled bowls in airtight containers in the fridge for up to 3 days. If reheating, ensure the steak is warmed through without cooking it again.
Print
Cilantro Lime Steak Bowls
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A flavorful and customizable bowl featuring marinated flank steak, fresh veggies, and zesty lime, perfect for any occasion.
Ingredients
Scale
- 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
Instructions
- 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, ensuring it’s well coated. Cover and refrigerate for at least 30 minutes (or up to 4 hours for best results).
- Prepare Rice and Beans: Cook your rice according to package instructions. Heat black beans over medium heat for about 5 minutes, seasoning with salt or cumin if desired. Cook fresh corn by boiling or sautéing briefly; heat frozen corn as needed.
- Cook the Steak: Preheat your grill or grill pan to medium-high heat. Remove the steak from the marinade, letting the excess drip off, then discard the marinade. Grill the steak for 4-5 minutes per side for medium-rare, or until desired doneness (about 130°F). Let it rest for 5-10 minutes before slicing thinly against the grain.
- Assemble Bowls: In individual bowls, divide the cooked rice. Add black beans, corn, cherry tomatoes, avocado, and diced red onion. Top each bowl with sliced steak and sprinkle with feta cheese if using. Garnish with extra cilantro and serve with lime wedges.
Notes
Leftover bowls can be stored in airtight containers in the fridge for up to 3 days. Reheat carefully to avoid overcooking the steak.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Cilantro Lime, Steak Bowls, Fresh, Grilled, Easy Recipe
