Ever had a bowl of steak that bursts with flavor and leaves you craving more?

Cilantro Lime Steak Bowls are a delightful way to enjoy a quick, fresh meal that packs a punch. With the zesty combination of lime juice and cilantro, this recipe transforms humble ingredients into a vibrant fiesta of tastes. Plus, it’s adaptable and features a perfect balance of protein, carbs, and veggies.

Why make this recipe

Why not whip up a Cilantro Lime Steak Bowl tonight? Here’s why you’ll love it:

Easy Cleanup: You’re just assembling things once the steak’s cooked. No need for ten pots and pans!
Family-Friendly: It’s hard to go wrong with steak, rice, and a colorful array of toppings. Kids (and adults) will adore diving into these bowls.
Quick and Colorful: You get a healthy meal on the table in about 30 minutes. Who has time to wait hours for dinner, anyway? Not me!

Ingredients

You don’t need fancy stuff — just these basics!

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

Directions

Time to cook! Follow these simple steps:

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 and coat well. Cover and refrigerate for at least 30 minutes, but 2-4 hours is ideal for flavor.
Prepare Rice and Beans:
- Cook rice according to package directions.
- Heat black beans in a small saucepan over medium heat for about 5 minutes. Add a pinch of salt or cumin for a flavor boost if you desire!
- If using fresh corn, boil or sauté briefly. Heat frozen corn as needed.
Cook the Steak:
- Preheat your grill or grill pan to medium-high.
- Remove steak from marinade, letting excess drip off. Discard the marinade.
- Grill steak for 4-5 minutes per side for medium-rare or until your preferred doneness (130°F for medium-rare).
- Let it rest for 5-10 minutes, then slice thinly against the grain.
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 serve with lime wedges. Enjoy!

How to make Cilantro Lime Steak Bowls (Overview)

Making these bowls is as straightforward as it gets! Start by mixing up that tasty marinade and let the steak soak up all those zesty flavors. Meanwhile, you can cook your rice and warm the black beans. Then, grill the steak to perfection and let it rest. ✅ Finally, it’s bowl assembly time — just layer everything beautifully and dig in!

Pro Tip: Don’t skip letting the steak rest! It helps retain all those tasty juices. Trust me; your taste buds will thank you later.

How to serve Cilantro Lime Steak Bowls

Serving these bowls is where creativity shines! Each bowl bursts with color: bright cherry tomatoes, creamy avocado, and the kick of fresh lime make for a stunning spread. Consider crunchy tortilla chips on the side or fresh salsa for an added zing. The aroma of grilled steak will have everyone coming back for seconds — maybe even thirds!

How to store Cilantro Lime Steak Bowls

If you somehow have leftovers, fear not! The bowls store beautifully. They keep in the fridge for about 3-4 days. Just make sure to store your steak separately from the rice and toppings for maximum freshness. When reheating, toss everything back on the stovetop to get it warm.

Make-Ahead Tip: You can marinate the steak a day ahead for even juicier flavors.

Tips to make Cilantro Lime Steak Bowls

Here are some quick insider tricks:

Don’t skip the marinating! Longer marination = more flavor!
Swap out flank steak for chicken or tofu for a twist.
Want extra crunch? Add crunchy tortilla strips on top!
If you love heat, throw in some diced jalapeños with the veggies!
For a lower-carb option, skip the rice and serve it in a lettuce wrap.

Variation

Feeling adventurous? Here are some easy variations to keep things fresh:

Make it vegan by substituting the flank steak with grilled portobello mushrooms or marinated tempeh.
Kick it up a notch with spicy salsa or swap lime for lemon for a different citrus twist.
Try mixing in some quinoa instead of rice for a nutty flavor and a boost of protein!

FAQs

Can I use different cuts of steak?
Absolutely! Skirt steak or sirloin will work, too. Just adjust cooking times accordingly.

How far ahead can I make the sauce?
You can prepare the marinade up to 2 days in advance. Just keep it in the fridge until you’re ready to use it.

Can I freeze leftovers?
Yes, you can freeze the cooked steak and rice separately for up to 2-3 months. Just make sure to cool them completely before freezing!

📌 Pin this recipe for your next cozy dinner night!