Description

These Cilantro Lime Steak Bowls feature juicy marinated flank steak served over rice with black beans, corn, fresh vegetables, and creamy avocado. Bright lime and fresh cilantro bring bold, zesty flavor to this satisfying and customizable meal.

Ingredients

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

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Instructions

In a medium bowl, whisk together the lime juice, olive oil, chopped cilantro, minced garlic, cumin, chili powder, salt, and black pepper.
Add the flank steak and coat thoroughly with the marinade. Cover and refrigerate for at least 30 minutes, preferably 2 to 4 hours for deeper flavor.
Cook the rice according to package instructions. Warm the black beans and corn until heated through.
Preheat a grill or grill pan over medium-high heat. Remove the steak from the marinade and discard excess marinade. Grill for 4 to 5 minutes per side, or until desired doneness.
Let the steak rest for 5 to 10 minutes, then slice thinly against the grain.
Divide the rice among four bowls. Top with black beans, corn, cherry tomatoes, avocado slices, and red onion.
Add sliced steak to each bowl and sprinkle with crumbled feta if using. Garnish with extra cilantro and serve with lime wedges.

Notes

For a low-carb option, substitute cauliflower rice for regular rice.

Skirt steak or grilled chicken can be used instead of flank steak.

Add sliced jalapenos or spicy crema for extra heat.

Store components separately in airtight containers in the refrigerator for up to 4 days.

Freeze cooked sliced steak in an airtight container for up to 2 months and thaw overnight before reheating.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Grill
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 580 kcal
Sugar: 6 g
Sodium: 720 mg
Fat: 32 g
Saturated Fat: 9 g
Unsaturated Fat: 21 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 8 g
Protein: 36 g
Cholesterol: 85 mg