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Cilantro Lime Steak Bowls

A quick, fresh meal bursting with flavor from marinated flank steak, vibrant veggies, and zesty lime.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 pound flank steak Can substitute with skirt or sirloin steak.
  • ¼ cup fresh lime juice (about 2 limes) Freshly squeezed for best flavor.
  • ¼ cup olive oil
  • ¼ cup fresh cilantro, chopped Plus extra for garnish.
  • 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 whole avocado, sliced
  • ½ cup red onion, diced
  • ½ cup feta cheese, crumbled (optional) Omit for a dairy-free option.
  • lime wedges for serving

Method
 

Marinate the Steak
  1. In a medium bowl, whisk together lime juice, olive oil, cilantro, garlic, cumin, chili powder, salt, and black pepper.
  2. 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
  1. Cook rice according to package directions.
  2. 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!
  3. If using fresh corn, boil or sauté briefly. Heat frozen corn as needed.
Cook the Steak
  1. Preheat your grill or grill pan to medium-high.
  2. Remove steak from marinade, letting excess drip off. Discard the marinade.
  3. Grill steak for 4-5 minutes per side for medium-rare or until your preferred doneness (130°F for medium-rare).
  4. Let it rest for 5-10 minutes, then slice thinly against the grain.
Assemble Bowls
  1. Divide rice into bowls.
  2. Add black beans, corn, cherry tomatoes, avocado slices, and red onion.
  3. Top with sliced steak and feta, if using.
  4. Garnish with extra cilantro and serve with lime wedges. Enjoy!

Notes

Storage: Leftovers keep in the fridge for about 3-4 days. Store steak separately from rice and toppings for maximum freshness. Make-Ahead Tip: Marinate steak a day ahead for juicier flavors.