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