Cilantro Lime Steak Bowls

Is there anything more satisfying than digging into a vibrant bowl bursting with color and bold flavors? Cilantro Lime Steak Bowls are here to rescue your dinner routine and bring a zesty little party to your taste buds.

Whether you’re juggling kids’ schedules, late Zoom calls, or just craving something fresh and hearty, this dish checks all the boxes—it’s quick, absolutely delicious, and customizable for even the pickiest eaters.

As someone who’s borderline obsessed with chicken, I’ll admit it: sometimes I do cheat on my beloved bird. And these Cilantro Lime Steak Bowls are precisely the reason why.

Why You’ll Love These Cilantro Lime Steak Bowls

• Bold, bright flavors thanks to a punchy lime-cilantro marinade
• Fast enough for weeknights, fancy enough for company
• Perfect for meal-prep or customizable family dinners
• Pairs beautifully with all your favorite toppings
• A great way to switch up your usual chicken dinners (gasp!)

Ingredients You’ll Need

Here’s what you’ll gather to create your perfect Cilantro Lime Steak Bowls:

• 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

How to Make Cilantro Lime Steak Bowls

This recipe might sound fancy, but trust me—it’s incredibly doable, even on a Tuesday night. Let’s break it down:

Marinate the Steak

• In a medium bowl, whisk together lime juice, olive oil, cilantro, garlic, cumin, chili powder, salt, and pepper.
• Place flank steak in a resealable bag or shallow dish. Pour marinade over the steak and coat well.
• Seal or cover and refrigerate for at least 30 minutes—though 2-4 hours delivers maximum flavor magic.

Cook Rice & Beans

• If you haven’t already cooked your rice, now’s the time. Brown rice gives extra nutrition, but white rice totally works.
• Warm black beans in a small saucepan over medium heat, about 5 minutes. Add a pinch of salt or cumin for extra oomph if you’d like.
• If using fresh corn, boil briefly or sauté in olive oil until tender. Frozen corn? Microwave it or heat on the stovetop.

Grill the Steak

• Preheat a grill or grill pan over medium-high heat. Oil it up to keep the steak from sticking.
• Remove steak from marinade, letting excess drip off. Discard the marinade.
• Grill steak for about 4-5 minutes per side for medium-rare (internal temp 130°F). Adjust time if you prefer it more done.
• Let steak rest 5-10 minutes. Slice thinly against the grain for melt-in-your-mouth tenderness.

Assemble Your Bowls

• Spoon rice into bowls (½ to 1 cup per serving).
• Top with black beans, corn, and cherry tomatoes.
• Lay strips of sliced steak on top.
• Add avocado slices, red onion, feta (if using), and extra cilantro.
• Finish with lime wedges for squeezing.

And just like that—you’ve got a gorgeous bowl of goodness ready to wow your taste buds!

Aneta’s Cooking Tips

• Rest that steak! It’s tempting to dive right in, but letting it rest keeps it juicy.
• Customize your bowls. Hate tomatoes? Leave them out! Love spicy heat? Add jalapeños.
• Make it ahead. Marinate steak and chop veggies the night before to make dinner a breeze.
• No grill? No problem! A stovetop grill pan or even a cast-iron skillet works beautifully.

Funny story: I once made these Cilantro Lime Steak Bowls for a family dinner, and my teenage son said, “Mom, can we have steak bowls every night instead of chicken?” I won’t lie—it stung a little. But then I took another bite and thought… okay, fair enough.

FAQs About Cilantro Lime Steak Bowls

Let’s Get Cooking!

If your weeknights have been feeling a little bland, Cilantro Lime Steak Bowls are the vibrant, zesty boost you’ve been craving. Quick, colorful, and loaded with fresh flavors, they’re proof that a delicious dinner doesn’t have to be complicated—or chicken every time (don’t tell my brand I said that!).

Give these Cilantro Lime Steak Bowls a try and let me know how they turn out. I’d love to hear your twists, toppings, and creative spins. Happy cooking, friends—and may your bowls always be bright and delicious!

Explore More Flavorful Bowl Recipes & Dinner Ideas

If you’re loving the bold flavors in these Cilantro Lime Steak Bowls, here are a few more recipes you’ll definitely want to check out:

• Try a seafood twist with these zippy Crispy Bang Bang Salmon Bites, perfect for quick weeknight dinners when you’re craving something different but equally delicious.
• For another hearty bowl option packed with Tex-Mex vibes, check out my Steak Queso Rice recipe—it’s cheesy, satisfying, and totally crowd-pleasing.
• Keep the rice bowl magic going with these vibrant Mediterranean Chicken and Rice Bowl for a fresh, healthy meal bursting with Mediterranean flavors.
• And if you’re into spicy, saucy steak dinners, you’ll adore my Sweet and Spicy Garlic Steak Pasta—it’s a pasta night game-changer!

Dive into these recipes and keep your meal rotation exciting and full of flavor. Happy cooking, friends!

Cilantro Lime Steak Bowls

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• Author: Aneta
• Total Time: 45 minutes – 1 hour (plus marinating time)
• Yield: 4 servings 1x

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Description

Cilantro Lime Steak Bowls burst with zesty lime, juicy grilled steak, fresh veggies, and creamy avocado for a colorful, delicious dinner perfect for busy nights.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Marinate the Steak:

   • In a medium bowl, whisk together lime juice, olive oil, cilantro, garlic, cumin, chili powder, salt, and black pepper.

   • Add flank steak and coat well. Cover and refrigerate at least 30 minutes, preferably 2-4 hours.

2. Prepare Rice and Beans:

   • Cook rice according to package directions.

   • Heat black beans in a small saucepan over medium heat for about 5 minutes. Season with a pinch of salt or cumin if desired.

   • Cook corn if using fresh (boil or sauté briefly). Heat frozen corn as needed.

3. Cook the Steak:

   • Preheat grill or grill pan to medium-high.

   • Remove steak from marinade and let excess drip off. Discard marinade.

   • Grill steak 4-5 minutes per side for medium-rare or until desired doneness (130°F for medium-rare).

   • Let rest 5-10 minutes, then slice thinly against the grain.

4. Assemble Bowls:

   • Divide rice into bowls.

   • Add black beans, corn, cherry tomatoes, avocado slices, and red onion.

   • Top with sliced steak and feta, if using.

   • Garnish with extra cilantro and lime wedges. Enjoy!

Notes

Resting the steak after cooking keeps it juicy and tender.
Customize your bowls with other veggies or spicy toppings like jalapeños or hot sauce.
Marinate the steak overnight for deeper flavor if you have extra time.
No grill? Cook the steak in a cast-iron skillet instead.

• Prep Time: 15 minutes + marinating time (30 minutes to 4 hours)
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Grilling, Stovetop
• Cuisine: Mexican-Inspired

Nutrition

• Serving Size: 1 serving
• Calories: 580 kcal
• Sugar: 4 g
• Sodium: 670 mg
• Fat: 26 g
• Saturated Fat: 5 g
• Unsaturated Fat: 19 g
• Trans Fat: 0 g
• Carbohydrates: 48 g
• Fiber: 9 g
• Protein: 36 g
• Cholesterol: 70 mg