why make this recipe
Cilantro Lime Steak Bowls are a fantastic choice for a quick and delicious meal. They combine the zesty flavors of lime and cilantro with tender steak and fresh veggies. This dish is not only flavorful but also healthy and filling. Perfect for lunch or dinner, these bowls are customizable and can cater to different tastes. Plus, they are easy to prepare, making them a great option for busy days.
how to make Cilantro Lime Steak Bowls
Ingredients:
- 1 pound flank steak
- ¼ cup fresh lime juice (about 2 limes)
- ¼ cup olive oil
- ¼ cup fresh cilantro, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ 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
- ½ cup red onion, diced
- ½ cup feta cheese, crumbled (optional)
- Extra cilantro for garnish
- Lime wedges for serving
Directions:
-
Marinate the Steak:
- In a medium bowl, whisk together lime juice, olive oil, cilantro, garlic, cumin, chili powder, salt, and black pepper.
- Add flank steak and coat well. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours.
-
Prepare Rice and Beans:
- Cook rice according to package directions.
- Heat black beans in a small saucepan over medium heat for about 5 minutes. Season with a pinch of salt or cumin if desired.
- Cook corn if using fresh (boil or sauté briefly). Heat frozen corn as needed.
-
Cook the Steak:
- Preheat grill or grill pan to medium-high.
- Remove steak from marinade and let excess drip off. Discard marinade.
- Grill steak for 4-5 minutes per side for medium-rare or until desired doneness (130°F for medium-rare).
- Let rest for 5-10 minutes, then slice thinly against the grain.
-
Assemble Bowls:
- Divide rice into bowls.
- Add black beans, corn, cherry tomatoes, avocado slices, and red onion.
- Top with sliced steak and feta, if using.
- Garnish with extra cilantro and lime wedges. Enjoy!
how to serve Cilantro Lime Steak Bowls
Serve the bowls warm, arranged nicely for a vibrant and colorful presentation. You can include extra lime wedges on the side for those who love a more tangy flavor. This meal is great for family dinners or casual get-togethers.
how to store Cilantro Lime Steak Bowls
If you have leftovers, store the components separately in airtight containers in the refrigerator. Cooked rice and beans will keep well for up to 3 days, while the steak is best consumed within 2 days. When ready to eat, reheat the steak, rice, and beans in the microwave before assembling the bowls again.
tips to make Cilantro Lime Steak Bowls
- For extra flavor, let the steak marinate longer, up to 4 hours.
- You can swap the flank steak for another cut, like sirloin or chicken.
- To save time, use pre-cooked rice or microwaveable rice packets.
- Experiment with different toppings, like salsa or sour cream, for variety.
variation
For a vegetarian version, replace the steak with grilled portobello mushrooms or marinated tofu. You can also add more vegetables like bell peppers or zucchini to enhance the dish’s flavor and texture.
FAQs
1. Can I use other types of meat?
Yes, you can replace flank steak with chicken, pork, or even shrimp.
2. Is this recipe gluten-free?
Yes, it is gluten-free as long as you choose gluten-free rice and be careful with any added sauces that may contain gluten.
3. Can I prepare this dish in advance?
You can prepare the marinade and steak ahead of time and store them in the refrigerator. Just cook everything fresh when you’re ready to serve for the best taste.
Cilantro Lime Steak Bowls
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
Delicious and customizable steak bowls featuring zesty lime, cilantro, and fresh veggies, perfect for a quick meal.
Ingredients
- 1 pound flank steak
- ¼ cup fresh lime juice (about 2 limes)
- ¼ cup olive oil
- ¼ cup fresh cilantro, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ 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
- ½ cup red onion, diced
- ½ cup feta cheese, crumbled (optional)
- Extra cilantro for garnish
- Lime wedges for serving
Instructions
- In a medium bowl, whisk together lime juice, olive oil, cilantro, garlic, cumin, chili powder, salt, and black pepper. Add flank steak and coat well. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours.
- Cook rice according to package directions. Heat black beans in a small saucepan over medium heat for about 5 minutes. Season with a pinch of salt or cumin if desired. Cook corn if using fresh (boil or sauté briefly). Heat frozen corn as needed.
- Preheat grill or grill pan to medium-high. Remove steak from marinade and let excess drip off. Discard marinade. Grill steak for 4-5 minutes per side for medium-rare or until desired doneness (130°F for medium-rare). Let rest for 5-10 minutes, then slice thinly against the grain.
- Divide rice into bowls. Add black beans, corn, cherry tomatoes, avocado slices, and red onion. Top with sliced steak and feta, if using. Garnish with extra cilantro and lime wedges. Enjoy!
Notes
For extra flavor, let the steak marinate longer, up to 4 hours. You can swap flank steak for chicken or use pre-cooked rice to save time.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 90mg