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Cilantro Lime Steak Bowls: A Flavorful Recipe for a Quick Dinner is a vibrant dish with juicy steak, zesty lime marinade, and fresh toppings. Perfect for a quick and satisfying meal.
For the Steak Marinade:
1 lb flank steak
1/4 cup lime juice (about 2 limes)
1/4 cup olive oil
1/4 cup fresh cilantro, chopped
3 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
1 tsp salt
1/2 tsp black pepper
For the Bowls:
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
1/2 cup red onion, diced
1/2 cup feta cheese (optional)
Extra cilantro, for garnish
Lime wedges, for serving
Make Marinade: In a bowl, whisk together lime juice, olive oil, cilantro, garlic, cumin, chili powder, salt, and pepper.
Marinate Steak: Place steak in a bag or dish and coat with marinade. Refrigerate for at least 30 minutes (ideally 2–4 hours).
Prepare Rice & Sides: Cook rice according to package instructions. Heat black beans and prepare corn if needed.
Cook Steak: Preheat grill or grill pan over medium-high heat. Cook steak for 4–5 minutes per side for medium-rare (130°F / 54°C), or to desired doneness.
Rest & Slice: Let steak rest for 5–10 minutes, then slice thinly against the grain.
Assemble Bowls: Start with rice, then add black beans and corn. Top with sliced steak, tomatoes, avocado, and red onion.
Finish & Serve: Sprinkle with feta cheese (if using), garnish with cilantro, and serve with lime wedges.
Slice steak against the grain for maximum tenderness.
Adjust spice level by adding jalapeños or extra chili powder.
Great for meal prep—store components separately for freshness.
Swap rice for quinoa or cauliflower rice for a lighter option.