Description
These Cilantro Lime Steak Bowls are fresh, filling, and weeknight-friendly—juicy marinated flank steak piled over rice with black beans, corn, tomatoes, avocado, and a bright squeeze of lime. Great for meal prep and perfect for “everyone-build-your-own” dinners.
Ingredients
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1 pound flank steak
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¼ cup fresh lime juice (about 2 limes)
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¼ cup olive oil
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¼ cup fresh cilantro, chopped
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3 cloves garlic, minced
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1 teaspoon salt
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½ teaspoon black pepper
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1 cup cooked rice (white or brown), more if you want extra base
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1 can black beans, rinsed and drained
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1 cup corn (fresh, frozen, or canned)
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1 cup cherry tomatoes, halved
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1 avocado, sliced
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½ cup red onion, diced
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½ cup feta cheese, crumbled (optional)
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Extra cilantro for garnish
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Lime wedges for serving
Instructions
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Marinate the steak: In a bowl, whisk lime juice, olive oil, cilantro, garlic, cumin, chili powder, salt, and pepper. Place steak in a bag or shallow dish, pour marinade over it, and coat well. Refrigerate at least 30 minutes (2–4 hours is even better).
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Prep the bowl ingredients: Cook rice (if needed). Warm black beans in a small saucepan for about 5 minutes. Heat corn (stovetop, microwave, or quick sauté). Halve tomatoes, slice avocado, and dice red onion.
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Grill the steak: Preheat grill or grill pan to medium-high and lightly oil it. Remove steak from marinade (discard marinade). Grill 4–5 minutes per side for medium-rare (about 130°F), or longer to your liking. Rest 5–10 minutes, then slice thinly against the grain.
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Assemble the bowls: Divide rice into bowls, then top with black beans, corn, tomatoes, steak, avocado, red onion, feta (if using), and extra cilantro. Serve with lime wedges to squeeze on top.
Notes
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No grill? A cast-iron skillet works great—same cook time, just good ventilation.
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Slice against the grain for tender steak (this is the difference between “wow” and “why is my jaw tired?”).
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Meal prep tip: Store steak, rice, beans, and corn together; add avocado and tomatoes fresh when serving.
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Want more rice? Cook 2 cups if you like a bigger base—especially for meal prep bowls.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling / Grill Pan
- Cuisine: Tex-Mex inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 9 g
- Protein: 35 g
- Cholesterol: 70 mg