If you’re looking for a vibrant, flavorful meal that’s equal parts satisfying and refreshing, these Cilantro Lime Steak Bowls will quickly become your new favorite. Tender, juicy steak marinated in zesty lime juice and fresh cilantro, then seared to perfection and served over rice with colorful toppings—this dish is bursting with flavor and texture. I first tried this recipe during the summer, and it instantly became a staple in my weekly meal prep. What I love most is its balance: the savory steak pairs beautifully with the tangy lime and the freshness of cilantro, while the rice and toppings make it hearty enough to be a full meal. It’s a restaurant-quality dish you can easily recreate at home, whether for a quick weeknight dinner or a weekend cookout.
Why You’ll Love This Recipe
These Cilantro Lime Steak Bowls are bright, balanced, and customizable. The marinade infuses the steak with bold, citrusy flavor, while the fresh toppings—like avocado, corn, and black beans—add color and crunch. It’s a healthy yet indulgent meal that works equally well for family dinners or meal prep. Plus, the flavors only get better as the steak soaks up the marinade. Whether you enjoy it over rice, quinoa, or cauliflower rice, this bowl delivers freshness in every bite.
Print
Cilantro Lime Steak Bowls — Fresh, Zesty, and Totally Irresistible
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
These Cilantro Lime Steak Bowls are fresh, zesty, and packed with flavor — featuring juicy marinated steak, rice, black beans, corn, avocado, and a tangy cilantro lime dressing for the perfect wholesome meal.
Ingredients
- 1 1/2 pounds flank or skirt steak
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon orange juice
- 3 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked white or brown rice
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or grilled)
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/4 cup red onion, thinly sliced
- Extra cilantro and lime wedges for garnish
Instructions
- In a bowl, whisk together olive oil, lime juice, orange juice, garlic, cilantro, cumin, chili powder, paprika, salt, and black pepper.
- Place the steak in a resealable bag or shallow dish and pour the marinade over it. Marinate for at least 30 minutes (or up to 4 hours) in the refrigerator.
- Preheat a grill or skillet over medium-high heat. Cook the steak for 4–5 minutes per side or until desired doneness.
- Remove the steak from heat and let it rest for 5 minutes before slicing thinly against the grain.
- Assemble the bowls: Add a base of rice, then top with black beans, corn, tomatoes, avocado, and red onion.
- Arrange sliced steak on top and drizzle with extra lime juice or a cilantro lime dressing if desired.
- Garnish with fresh cilantro and lime wedges before serving.
Notes
- To make it low-carb, swap rice for cauliflower rice or salad greens.
- You can use leftover grilled steak or chicken for a quick version.
- Make it a meal prep option by storing ingredients separately and assembling when ready to eat.
- For extra flavor, char the corn and onions before adding to the bowl.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Flank Steak or Skirt Steak
These cuts are perfect for this recipe because they’re flavorful and absorb marinades beautifully. When sliced thinly against the grain, they stay tender and juicy.
Olive Oil
Used in the marinade to keep the steak moist and help the seasonings adhere evenly.
Fresh Lime Juice and Zest
The lime gives the steak a zesty, citrus-forward flavor that brightens up the entire dish. I always add extra zest for that extra pop of freshness.
Fresh Cilantro
Cilantro adds that distinctive herbaceous kick and makes the marinade wonderfully aromatic. It’s also perfect for garnishing the finished bowl.
Garlic
Crushed or minced garlic deepens the flavor of the marinade and pairs perfectly with lime and cilantro.
Honey
A small drizzle of honey balances the tangy lime and enhances caramelization when searing the steak.
Cumin and Chili Powder
These spices lend a smoky warmth and hint of spice that elevates the steak’s flavor.
Cooked Rice
Use white, brown, or even cilantro-lime rice as your base. I’ve also tried it with quinoa—it’s just as delicious and adds extra protein.
Toppings (Avocado, Corn, Black Beans, Cherry Tomatoes, Red Onion)
Each topping adds freshness, color, and a mix of textures that make the bowl vibrant and filling.
Salt and Pepper
Essential for seasoning both the marinade and the final dish to taste.
Directions
Begin by whisking together lime juice, lime zest, olive oil, cilantro, garlic, honey, cumin, chili powder, salt, and pepper in a medium bowl. Place the steak in a resealable bag or shallow dish, pour the marinade over it, and let it rest for at least 30 minutes (or up to 4 hours in the refrigerator for deeper flavor).
Heat a skillet or grill pan over medium-high heat. Remove the steak from the marinade and pat it dry slightly to promote searing. Cook the steak for 3–4 minutes per side for medium doneness, depending on thickness. Once done, transfer it to a cutting board and let it rest for 5 minutes before slicing thinly against the grain.
To assemble the bowls, start with a layer of rice, then top with the sliced steak, corn, black beans, avocado, cherry tomatoes, and red onion. Drizzle any leftover pan juices over the top and garnish generously with fresh cilantro and an extra squeeze of lime.
Equipment needed :
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4 people. The preparation time is about 15 minutes, with 20 minutes of cooking and marinating time (longer if you choose to marinate the steak for several hours). It’s quick enough for a weekday meal yet special enough for entertaining.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the steak gently in a skillet over low heat or in the microwave on 50% power to prevent it from drying out. Keep the toppings separate and add them fresh after reheating for the best texture.
Variations and Customizations
Spicy Chipotle Version
Add a teaspoon of chipotle powder or a diced jalapeño to the marinade for a smoky, spicy kick.
Low-Carb Option
Swap the rice for cauliflower rice or mixed greens to keep it light and keto-friendly.
Tropical Twist
Include diced mango or pineapple salsa for a sweet and tangy contrast to the savory steak.
Creamy Avocado Dressing
Blend avocado with lime juice, cilantro, and Greek yogurt for a luscious drizzle on top.
Sheet Pan Meal Prep
Cook the steak and all your toppings on a single sheet pan for easy cleanup and make-ahead lunches.
FAQs
What cut of steak works best for this recipe?
Flank or skirt steak are ideal, but sirloin or ribeye can also be used.
Can I grill the steak instead of pan-searing?
Yes, grilling adds a smoky flavor that complements the lime and cilantro beautifully.
How long should I marinate the steak?
At least 30 minutes, but up to 4 hours for maximum flavor absorption.
Can I make this recipe ahead of time?
Yes, you can marinate the steak and prep the toppings in advance for easy assembly later.
What can I use instead of rice?
Quinoa, cauliflower rice, or even lettuce make great alternatives.
Is this recipe gluten-free?
Yes, just ensure your spices and sauces are certified gluten-free.
Can I make this dairy-free?
It already is, but if you add sauces or dressings, check that they’re dairy-free too.
Can I use chicken instead of steak?
Absolutely—chicken breasts or thighs work wonderfully with the same marinade.
How do I keep the steak tender?
Avoid overcooking and always slice thinly against the grain after resting.
What sides go well with this dish?
Try tortilla chips, roasted vegetables, or a light citrus salad.
Conclusion
These Cilantro Lime Steak Bowls are the perfect combination of freshness, flavor, and satisfaction. The tender, marinated steak paired with zesty lime and crisp toppings creates a dish that’s both wholesome and indulgent. Whether you’re meal prepping for the week or hosting friends for dinner, this recipe delivers the perfect balance of comfort and vibrancy—each bite a burst of sunshine and spice.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!