Cilantro Lime Steak Bowls
Cilantro Lime Steak Bowls are a delicious dish featuring marinated flank steak served over rice with fresh toppings.
Ingredients
For the Marinade
- 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
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 each avocado, sliced
- ½ cup red onion, diced
- ½ cup feta cheese, crumbled (optional) Optional topping
- to taste none extra cilantro for garnish
- to taste none 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 to the bowl and coat it well 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 until tender.
- In a small saucepan, heat black beans over medium heat for about 5 minutes.
- If using fresh corn, boil or sauté briefly until tender. If using frozen corn, heat it as needed.
Cook the Steak
- Preheat your grill or grill pan to medium-high heat.
- Remove the steak from the marinade, letting any excess marinade drip off before discarding it.
- Grill the steak for 4-5 minutes on each side for medium-rare or to desired doneness.
- Let the steak rest for 5-10 minutes before slicing it thinly against the grain.
Assemble Bowls
- Divide the cooked rice into bowls as the base.
- Add black beans, corn, cherry tomatoes, avocado slices, and red onion on top.
- Place sliced steak over the veggies and top with feta cheese if desired.
- Garnish with extra cilantro and serve with lime wedges.
Notes
Serve warm, allowing fresh ingredients to shine. These bowls are excellent for meal prep.
