Description

Cilantro Lime Steak Bowls are a vibrant and flavorful meal that combines juicy marinated flank steak, aromatic spices, and fresh toppings like avocado, tomatoes, and cilantro. This colorful bowl is packed with nutrients, easy to prepare, and perfect for meal prep or a satisfying dinner.

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

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Instructions

In a medium bowl, whisk together lime juice, olive oil, cilantro, garlic, cumin, chili powder, salt, and black pepper. Add the flank steak and coat it well. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours, to marinate.
Cook rice according to the package directions. In a small saucepan, heat the black beans over medium heat for about 5 minutes. Season with a pinch of salt or cumin if desired. If using fresh corn, briefly boil or sauté it. Heat frozen corn as needed.
Preheat your grill or grill pan to medium-high heat. Remove the steak from the marinade, letting any excess drip off. Discard the marinade. Grill the steak for 4-5 minutes per side for medium-rare, or cook to your preferred doneness (130°F for medium-rare). Let the steak rest for 5-10 minutes, then slice it thinly against the grain.
Divide the cooked rice between bowls. Add black beans, corn, cherry tomatoes, avocado slices, and diced red onion. Top with the sliced steak and crumbled feta cheese (if using).
Finish with extra cilantro and lime wedges for serving. Enjoy!

Notes

Vegetarian Version: Skip the steak and substitute with a hearty protein like grilled portobello mushrooms or extra beans.
Spicy Option: Add a chopped jalapeño or some hot sauce to the bowls for an extra kick.
Grilled Veggies: Add grilled vegetables like bell peppers, zucchini, or onions for more texture and flavor.
Cheese Swap: If you prefer, you can use other cheeses like queso fresco or shredded cheddar instead of feta.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Grilling, Assembling
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1/4 of recipe
Calories: 500 kcal
Sugar: 5 g
Sodium: 900 mg
Fat: 28 g
Saturated Fat: 6 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 8 g
Protein: 35 g
Cholesterol: 90 mg