Description

This Zesty Cilantro Lime Steak Bowl recipe offers a fresh, flavorful, and quick meal perfect for busy weeknights. Featuring marinated flank steak with lime and cilantro, served over a bed of rice, black beans, corn, and fresh vegetables, this dish balances protein and vibrant ingredients to create a satisfying and colorful bowl. The recipe is easy to prepare and can be customized with substitutions like parsley, avocado oil, or different types of rice.

Ingredients

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For the Steak Marinade

1 pound Flank Steak (Skirt or sirloin can also be used)
1/4 cup Fresh Lime Juice (About 2 limes)
2 tablespoons Olive Oil (Substitute with avocado oil if desired)
1/4 cup Fresh Cilantro, chopped (Can substitute with parsley)
2 cloves Garlic, minced (Roasted garlic adds sweetness)
1 teaspoon Ground Cumin (Can swap with coriander)
1 teaspoon Chili Powder (Adjust to taste)
1 teaspoon Salt (Sea salt or kosher salt recommended)
1/2 teaspoon Black Pepper (White pepper is an alternative)

For the Bowl

2 cups Cooked Rice (White or brown rice works)
1 can Black Beans (Rinse and drain before use)
1 cup Corn (Fresh, frozen, or canned)
1 cup Cherry Tomatoes, halved (Grape tomatoes are a substitute)
1 medium Avocado, sliced (Guacamole can be used as an alternative)
1/2 cup Red Onion, diced (Green onions are a milder substitute)
1/2 cup Feta Cheese, crumbled (Optional for a dairy-free version)
2 tablespoons Extra Cilantro (For garnish)
2 wedges Lime Wedges (For serving)

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Instructions

Marinate the Steak: In a medium bowl, combine the fresh lime juice, olive oil, chopped cilantro, minced garlic, ground cumin, chili powder, salt, and black pepper. Mix well to create the marinade. Place the flank steak in a large zip-top bag or shallow dish and pour the marinade over it. Seal or cover and refrigerate for at least 20 minutes, or up to 2 hours for more flavor.
Prepare the Rice and Vegetables: While the steak marinates, cook your rice according to package instructions if not already cooked. Rinse and drain the black beans, and prepare the corn by thawing if frozen, draining if canned, or cooking if fresh. Halve the cherry tomatoes, dice the red onion, and slice the avocado. Set all bowl components aside for assembly.
Cook the Steak: Heat a grill pan or skillet over medium-high heat. Remove the steak from the marinade, letting excess drip off. Cook the steak for about 5-7 minutes per side for medium-rare, adjusting time based on thickness. Once cooked to your liking, transfer to a cutting board and let rest for 5 minutes.
Assemble the Bowls: Slice the rested steak thinly against the grain. Divide the cooked rice among four bowls. Top each bowl with black beans, corn, cherry tomatoes, red onion, sliced avocado, and crumbled feta cheese if using. Add the sliced steak on top and garnish with extra cilantro and lime wedges on the side for squeezing over the bowl.
Serve and Enjoy: Serve the bowls warm, with lime wedges to add a fresh citrus boost to each bite. This meal works well for meal prep or an effortless weeknight dinner filled with bold flavors and nutritious ingredients.

Notes

You can marinate the steak longer for deeper flavor; up to 2 hours is ideal but avoid overnight to prevent meat becoming mushy.
Substitute parsley for cilantro if you prefer a milder herb flavor.
Avocado oil is a good alternative to olive oil for a lighter taste and higher smoke point.
Use any type of rice—white, brown, or even cauliflower rice for a low-carb option.
For a dairy-free bowl, omit feta cheese or use a vegan cheese substitute.
Grill pan or skillet works best for cooking steak evenly if you don’t have access to an outdoor grill.