Description
Cilantro Lime Steak Bowls are a vibrant, flavorful meal combining marinated grilled flank steak with zesty cilantro lime rice, a savory corn and black bean mixture, fresh toppings, and a creamy cilantro lime drizzle. Perfect for a healthy lunch or dinner, these bowls offer a balanced blend of protein, grains, and fresh vegetables with a delightful tangy and smoky profile.
Ingredients
Scale
For the Steak and Marinade:
- 1 ½ pounds (680 g) flank steak or skirt steak
- ¼ cup fresh lime juice (about 2 limes)
- 2 tablespoons fresh orange juice (optional but recommended)
- ¼ cup olive oil
- 1 cup fresh cilantro leaves, finely chopped (loosely packed before chopping)
- 4 cloves garlic, minced
- 1 small jalapeño, seeded and finely minced (optional for heat)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (or regular paprika)
- ½ teaspoon chili powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For the Rice Base:
- 1 ½ cups uncooked long-grain white rice or basmati rice
- 3 cups water or low-sodium chicken broth
- 1 tablespoon olive oil or butter
- 1 teaspoon kosher salt
- 2 tablespoons fresh lime juice
- ½ cup fresh cilantro leaves, finely chopped
- Zest of 1 lime
For the Corn and Black Bean Mixture:
- 1 tablespoon olive oil
- 1 small red onion, finely diced
- 1 red bell pepper, diced
- 1 cup corn kernels (fresh, frozen, or canned and drained)
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon black pepper
- Juice of ½ lime
For the Fresh Toppings:
- 1 cup cherry tomatoes, halved (or 2 Roma tomatoes, diced)
- 1 large avocado, sliced or cubed
- ½ cup shredded lettuce or finely shredded cabbage
- ¼ cup thinly sliced red onion
- ¼ cup crumbled cotija cheese or feta (optional)
- ¼ cup sour cream or Greek yogurt
- Extra fresh cilantro leaves, for garnish
- Lime wedges, for serving
For the Cilantro Lime Drizzle (optional):
- ½ cup Greek yogurt or sour cream
- ¼ cup mayonnaise (or use all yogurt for lighter version)
- ¼ cup fresh cilantro leaves, roughly chopped
- 2 tablespoons fresh lime juice
- 1 small garlic clove, minced
- 2–3 tablespoons water (to thin, as needed)
- ¼ teaspoon kosher salt
- â…› teaspoon black pepper
Instructions
- Marinate the steak: In a medium bowl, whisk together lime juice, orange juice, olive oil, chopped cilantro, minced garlic, minced jalapeño (if using), cumin, smoked paprika, chili powder, salt, and black pepper. Place the flank or skirt steak in a large resealable bag or shallow dish and pour the marinade over the steak, turning to coat thoroughly. Seal and refrigerate for at least 30 minutes, preferably 2–4 hours. For maximum flavor, marinate up to 8 hours, turning the steak once or twice during marinating if possible.
- Cook the rice: Rinse the rice under cold water until the water runs mostly clear; drain well. In a medium saucepan, combine rice, water or broth, olive oil or butter, and salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover tightly, and simmer for 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit covered for 5–10 minutes, then fluff with a fork. Stir in lime juice, lime zest, and chopped cilantro. Taste and adjust salt or lime if needed. Keep covered and warm.
- Prepare the corn and black bean mixture: Heat olive oil in a medium skillet over medium heat. Add diced red onion and red bell pepper; sauté 3–4 minutes until they begin to soften. Stir in the corn and cook another 2–3 minutes until heated through. Add black beans, cumin, smoked paprika, salt, and black pepper. Cook 2–3 more minutes, stirring gently, until hot and well seasoned. Squeeze in juice of ½ lime, stir, and adjust seasoning to taste. Remove from heat and set aside.
- Make the cilantro lime drizzle (optional): In a blender, food processor, or bowl with an immersion blender, combine Greek yogurt or sour cream, mayonnaise, cilantro, lime juice, minced garlic, salt, and black pepper. Blend until smooth and vibrant green. Add water 1 tablespoon at a time until pourable but slightly thick consistency is reached. Taste and adjust lime or salt. Refrigerate until ready to serve.
- Cook the steak: Remove steak from refrigerator about 20 minutes before cooking to take chill off. Preheat grill, grill pan, or heavy cast-iron skillet over medium-high to high heat; lightly oil grates or pan. Remove steak from marinade letting excess drip off; discard marinade. Grill or sear steak for about 4–6 minutes per side for medium-rare depending on thickness (130–135°F/54–57°C). Adjust time for desired doneness. Transfer steak to cutting board, tent loosely with foil, and let rest for 8–10 minutes, keeping it juicy. Slice steak thinly against the grain into strips, and optionally into bite-sized chunks.
- Prep the fresh toppings: While steak rests, slice cherry tomatoes, cube or slice avocado, shred lettuce or cabbage, and thinly slice red onion. Crumble cotija or feta cheese if using, and prepare lime wedges for serving.
- Assemble the cilantro lime steak bowls: Start each bowl with a generous scoop of cilantro lime rice. Add a portion of the corn and black bean mixture on one side. Arrange slices of steak over rice. Top with fresh tomatoes, avocado, shredded lettuce or cabbage, and red onion. Spoon a little sour cream or Greek yogurt on top, sprinkle with crumbled cotija or feta, drizzle with cilantro lime sauce if using, and garnish with extra cilantro leaves and a lime wedge for squeezing just before eating.
- Serving and storage: Serve immediately while steak and rice are warm. For meal prep, let all components cool completely before assembling in containers. Store steak, rice, and bean mixture separately; keep fresh toppings and sauce separate until serving. Refrigerate up to 3–4 days. Reheat steak, rice, and beans together; add fresh toppings and drizzle with sauce just before eating.
Notes
- Marinating the steak longer (up to 8 hours) enhances flavor and tenderness.
- Use fresh lime juice for the best bright, tangy flavor.
- Jalapeño is optional; omit for less heat.
- You can substitute chicken broth with vegetable broth or water for cooking rice.
- Use a grill, grill pan, or cast-iron skillet to sear the steak for the best flavor and texture.
- The cilantro lime drizzle is optional but adds a creamy, fresh element to the bowls.
- For meal prep, keep components separate until ready to eat to maintain freshness.
- Adjust seasoning and lime juice in rice, bean mixture, and drizzle according to your taste preference.
