Cilantro Lime Steak Bowls
These Cilantro Lime Steak Bowls are a vibrant and flavorful meal, featuring tender steak marinated in a zesty cilantro lime dressing, served over rice with black beans, corn, and avocado. They're easy to make and perfect for a healthy and satisfying dinner.
Equipment
- Cutting board
- Knife
- Mixing bowl
- Resealable bag or container
- Grill pan or skillet
- Meat thermometer
- Bowls
- Measuring spoons
- Measuring cups
Ingredients
- 1.5 lbs flank, skirt, or sirloin steak
- 1 bunch fresh cilantro, chopped
- 4-5 limes, juiced
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tsp chili powder
- 1 tsp cumin
- 2 cups cooked rice white or brown
- 1 can black beans, rinsed and drained
- 1 cup corn fresh or frozen
- 1 avocado, diced
- ¼ red onion, thinly sliced
- Optional toppings: sour cream, salsa, shredded cheese, jalapeños
Instructions
- In a bowl, whisk together olive oil, lime juice, minced garlic, soy sauce, chili powder, cumin, and chopped cilantro.
- Place the steak in a resealable bag or container and pour the marinade over it, ensuring it's fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
- Heat a grill pan or skillet over medium-high heat.
- Remove the steak from the marinade and discard the marinade.
- Cook the steak for 3-5 minutes per side, depending on the thickness and desired level of doneness. Use a meat thermometer to ensure it reaches the correct internal temperature.
- While the steak is cooking, prepare the rice according to package directions.
- Rinse and drain the black beans. Dice the avocado and red onion. If using corn, cook it according to your preference (grilled, boiled, or microwaved).
- Once the steak is cooked, let it rest for a few minutes before slicing it thinly against the grain.
- Divide the rice among bowls.
- Top with black beans, corn, sliced steak, avocado, and red onion.
- Drizzle with extra lime juice and garnish with fresh cilantro. Add any optional toppings, such as sour cream, salsa, or shredded cheese.
- Serve immediately and enjoy!
Notes
For a spicier kick, add cayenne pepper or jalapeño to the marinade. Top with grilled pineapple salsa or a creamy cilantro lime sauce. Quick-pickled red onions add a tangy element. Store leftover components separately in the refrigerator for up to 3 days. Steak can be substituted with chicken, shrimp, or tofu. Rice can be substituted with quinoa or cauliflower rice. Black beans can be substituted with pinto or kidney beans. Corn can be substituted with bell peppers or zucchini. Cilantro can be substituted with parsley.