Description
Cilantro Lime Steak Bowls are a vibrant and satisfying meal perfect for busy weeknights or casual gatherings. This recipe features marinated flank steak, grilled to perfection, paired with colorful vegetables and hearty grains. The zesty combination of lime and fresh cilantro elevates the dish, making every bite a flavor-packed experience.
Ingredients
Scale
- 1 pound flank steak
- 1/4 cup fresh lime juice (about 2 limes)
- 1/4 cup olive oil
- 1/4 cup fresh cilantro, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 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 avocado, sliced
- 1/2 cup red onion, diced
- 1/2 cup feta cheese, crumbled (optional)
- Extra cilantro for garnish
- Lime wedges for serving
Instructions
- In a medium bowl, whisk together lime juice, olive oil, chopped cilantro, minced garlic, cumin, chili powder, salt, and pepper.
- Place flank steak in a resealable bag or shallow dish and pour marinade over it. Seal and refrigerate for 30 minutes to 4 hours.
- Cook rice according to package instructions.
- Heat black beans in a saucepan over medium heat until warmed through.
- Grill the marinated steak on medium-high heat for 4–5 minutes per side until medium-rare.
- Let the steak rest for 5–10 minutes before slicing against the grain.
- Assemble bowls with rice as the base followed by black beans, corn, sliced steak, cherry tomatoes, avocado, red onion, and feta if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 500g)
- Calories: 620
- Sugar: 5g
- Sodium: 800mg
- Fat: 29g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 40g
- Cholesterol: 90mg