Cilantro Lime Steak Bowls – Quick & Nutritious Meal
Cilantro Lime Steak Bowls are delightful, vibrant meals that bring together the bold flavors of marinated steak and fresh vegetables. This dish not only delights your taste buds but also provides a wholesome combination of proteins, fibers, and essential nutrients. It’s perfect for meal prep or a quick weeknight dinner, making it a staple for anyone looking to enjoy a nourishing and delicious meal.
Why You’ll Love It
- Fresh and Flavorful: The combination of lime, cilantro, and spices creates a zesty marinade that infuses the steak with a vibrant flavor, enhancing the overall dish.
- Healthy and Balanced: Packed with protein from the flank steak, fiber from the beans and vegetables, and healthy fats from the avocado, this bowl hits all the marks for a balanced meal.
- Customizable: You can easily swap out ingredients or adjust the toppings based on your preferences or what you have on hand.
- Quick to Prepare: With a marinade time of just 30 minutes and an overall cooking time of under an hour, this recipe fits perfectly into a busy lifestyle.
Ingredients
- 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
Substitutions & Key Variations
- Protein Swap: Replace flank steak with chicken, shrimp, or tofu for a different protein option.
- Grain Choices: Use quinoa, cauliflower rice, or any grain of your choice instead of rice.
- Vegetable Variants: Feel free to add or substitute veggies like bell peppers, spinach, or zucchini based on your preferences.
- Dressing Alternatives: If you’re not a fan of cilantro, you can try a simple vinaigrette or avocado dressing to keep it fresh.
Step-by-Step
Step 1: Marinate the Steak
- In a medium bowl, whisk together the lime juice, olive oil, cilantro, garlic, cumin, chili powder, salt, and black pepper.
- Add the flank steak to the bowl, ensuring it’s well-coated with the marinade.
- Cover and refrigerate for at least 30 minutes, but preferably 2-4 hours to allow the flavors to meld.
Step 2: Prepare Rice and Beans
- Cook the rice according to package directions.
- In a small saucepan over medium heat, warm the black beans for about 5 minutes. Season with a pinch of salt or cumin if desired.
- If using fresh corn, boil or sauté it briefly. If using frozen corn, heat it until ready.
Step 3: Cook the Steak
- Preheat your grill or grill pan to medium-high heat.
- Remove the steak from the marinade and let excess marinade drip off. Discard any remaining marinade.
- Grill the steak for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness (130°F for medium-rare).
- After grilling, let the steak rest for 5-10 minutes before slicing it thinly against the grain.
Step 4: Assemble Bowls
- In individual bowls, divide the cooked rice on the bottom.
- Top with black beans, corn, halved cherry tomatoes, sliced avocado, and diced red onion.
- Finally, add the sliced steak on top, and sprinkle with feta cheese, if using.
- Garnish with extra cilantro and serve with lime wedges.
Success Tips
- Temperature Control: Ensure your grill or grill pan is adequately heated before adding the steak for a perfect sear.
- Resting Time: Letting the steak rest before slicing it helps retain its juices, preventing it from becoming dry.
- Even Cooking: Make sure to slice the steak against the grain for tender bites.
- Common Mistakes: Avoid marinating for too long, as the acidity from the lime juice can make the meat mushy if left for too long.
How to Serve
Cilantro Lime Steak Bowls can be served warm or at room temperature. Pair with a fresh salad or tortilla chips for crunch. Enjoy with extra lime wedges on the side for a zesty kick!
Storage & Reheating
Store any leftovers in airtight containers in the refrigerator for up to 3 days. To reheat, warm the steak and beans in a skillet over medium heat until heated through. Keep in mind that avocados are best added fresh before serving.
Frequently Asked Questions
Q1: Can I make this dish in advance?
A1: Yes, you can marinate the steak and prepare the components ahead of time. However, it’s best to add the avocado fresh when serving.
Q2: Is this recipe gluten-free?
A2: Yes, all the ingredients in this recipe can be gluten-free! Just ensure your tortillas and any canned products are certified gluten-free.
Q3: Can I use a different cut of beef?
A3: Absolutely! Though flank steak is recommended, you can use sirloin, ribeye, or even ground beef if preferred.
Nutrition Notes / Equivalents
This recipe provides a balanced ratio of protein, carbs, and healthy fats. Each serving is rich in dietary fiber and vitamins from the vegetables.
Conclusion + CTA
Cilantro Lime Steak Bowls are not only delicious but also versatile and nourishing. Perfect for busy weeknights or a satisfying meal prep option, this recipe is sure to become a favorite. Try it today and savor the bright flavors!
Links to Related Recipes
Cilantro Lime Steak Bowls
Ingredients
For the Marinade
- 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 pound flank steak can swap with chicken, shrimp, or tofu
For the Bowls
- 1 cup cooked rice (white or brown) can substitute with quinoa or cauliflower rice
- 1 can black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned) prepare accordingly
- 1 cup cherry tomatoes, halved
- 1 each avocado, sliced
- ½ cup red onion, diced
- ½ cup feta cheese, crumbled (optional)
- to taste extra cilantro for garnish
- to serve lime wedges
Instructions
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 ensure it is well-coated with the marinade.
- Cover and refrigerate for at least 30 minutes, preferably 2-4 hours.
Prepare Rice and Beans
- Cook rice according to package directions.
- In a small saucepan, warm black beans over medium heat for about 5 minutes and season if desired.
- Prepare corn by boiling or sautéing if fresh, or heating if frozen.
Cook the Steak
- Preheat grill or grill pan to medium-high heat.
- Remove steak from marinade, allowing excess to drip off, and discard marinade.
- Grill steak for 4-5 minutes per side, or until cooked to desired doneness.
- Let steak rest for 5-10 minutes before slicing thinly against the grain.
Assemble Bowls
- In individual bowls, divide cooked rice on the bottom.
- Top with black beans, corn, halved cherry tomatoes, sliced avocado, and diced red onion.
- Add sliced steak on top and sprinkle with feta cheese if using.
- Garnish with extra cilantro and serve with lime wedges.