Why Make This Recipe
Cilantro Lime Steak Bowls are a delightful dish that brings together flavors that everyone loves. The zesty lime juiciness complements the savory steak perfectly, making each bite a burst of taste. This recipe is not only delicious, but it’s also flexible and easy to prepare, allowing you to customize it to your liking. Whether you’re hosting friends or enjoying a cozy dinner at home, these steak bowls are sure to impress.
Imagine a stunning bowl filled with fluffy white rice, seasoned black beans, charred corn, fresh vegetables, and perfectly cooked steak, all topped with a drizzle of creamy sauce. That’s the beauty of Cilantro Lime Steak Bowls! They are colorful, satisfying, and packed with protein and fiber, making them a balanced meal for any time of the day.
How to Make Cilantro Lime Steak Bowls
Ingredients :
- 1.5 pounds flank steak or skirt steak
- ⅓ cup fresh lime juice
- ¼ cup olive oil
- 4 cloves garlic, minced
- ½ cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 3 cups cooked white rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro, chopped
- ½ teaspoon salt
- 1 large avocado, sliced
- ½ medium red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheese
- ½ cup pico de gallo or salsa
- ¼ cup fresh cilantro
- 2 limes, cut into wedges
- ½ cup sour cream or Greek yogurt
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro, chopped
- 1 clove garlic, minced
- ¼ teaspoon salt
Directions
Prepare the Marinade: Start by whisking together the lime juice, olive oil, chopped cilantro, minced garlic, cumin, chili powder, salt, black pepper, and smoked paprika in a mixing bowl. This creates a flavorful marinade that enhances the taste of the steak.
Marinate the Steak: Place the flank or skirt steak in a zip-top bag and pour the marinade over it. Seal the bag, shaking it gently to ensure the meat is well-coated. Allow the steak to marinate for at least 30 minutes, but for the best flavor, let it sit for 2–4 hours or even overnight if you have the time.
Cook the Rice: While the steak is marinating, cook your white rice according to package instructions. After cooking, stir in some lime juice, chopped cilantro, and a little salt while the rice is still hot. This will infuse the rice with fresh flavors.
Warm the Black Beans: In a small saucepan, warm the drained and rinsed black beans over low heat. Add a pinch of cumin and salt to enhance their flavor. Stir occasionally until heated through.
Char the Corn: In a dry skillet (no oil needed), char the corn on medium-high heat. Stir occasionally until the corn is a bit crispy and nicely browned for added flavor.
Prep the Veggies: Slice the avocado, red onion, and cherry tomatoes. Having fresh, carefully cut vegetables adds color and crunch to your bowls.
Make the Dressing: In a small bowl, mix together the sour cream or Greek yogurt with lime juice, chopped cilantro, minced garlic, and a pinch of salt. This creamy dressing offers a nice contrast to the other ingredients.
Cook the Steak: After marinating, remove the steak from the bag and let it sit for about 10 minutes. Pat it dry with paper towels. Preheat a skillet over high heat until it’s smoking hot. Sear the steak for 3-4 minutes on each side until it reaches an internal temperature of 130-135°F for medium-rare.
Rest the Steak: After searing, let the steak rest for about 10 minutes. This helps keep the juice inside, ensuring each slice is tender and flavorful.
Slice the Steak: Use a sharp knife to slice the steak against the grain. Cutting against the grain helps break down the muscle fibers, making the steak more tender.
Assemble the Bowls: Start by placing a generous scoop of the seasoned rice at the bottom of each bowl. Next, add black beans, charred corn, sliced steak, avocado, red onion, cherry tomatoes, and cheese. Top your bowls with a scoop of pico de gallo or salsa, a drizzle of your creamy dressing, and a sprinkle of fresh cilantro.
Garnish: Finish off with lime wedges on the side for an extra zing and some fresh cilantro for garnish.
How to Serve Cilantro Lime Steak Bowls
Cilantro Lime Steak Bowls are best served immediately while everything is fresh and warm. Each bowl comes together beautifully, and the presentation is colorful and inviting. You can serve these bowls as a main course for lunch or dinner, and they also make a great option for meal prep. Just use airtight containers to keep each component fresh.
To enhance the dining experience, provide extra lime wedges and your favorite hot sauce for those who love a bit of heat. This dish is great for family gatherings, casual dinners, or even as a nutritious meal for lunchboxes!
How to Store Cilantro Lime Steak Bowls
If you have leftovers, store each component separately to maintain freshness.
- Steak: Leftover steak should be kept in an airtight container in the fridge and can last up to three days. When reheating, do so gently to avoid overcooking.
- Rice: Store leftover rice in an airtight container in the fridge for up to five days.
- Beans and Corn: Store cooked beans and corn in the fridge for up to three days.
- Veggies: Use fresh vegetables within two days for the best crunch and quality.
- Dressing: Keep the dressing in a separate sealed container and it can last up to a week.
If you freeze any components, be aware that the rice, steak, beans, and corn may lose some texture when thawed.
Tips to Make Cilantro Lime Steak Bowls
Choose the Right Cut: Flank steak and skirt steak are perfect choices for this recipe, but you can also use sirloin or ribeye. Just ensure you slice against the grain for tender pieces.
Marinate Longer for Better Flavor: The longer the steak marinates, the more flavor it absorbs. If you can, allow it to marinate overnight.
Customize Your Veggies: Feel free to add any of your favorite veggies like bell peppers, jalapeños, or even roasted sweet potatoes for a twist.
Keep an Eye on Cooking Time: Steak can cook very quickly, especially on high heat. Use a meat thermometer for precise cooking to achieve your desired doneness.
Make It Spicy: If you enjoy some heat, add sliced jalapeños or a dash of cayenne pepper into your marinade or toppings.
Variation
You can turn this steak bowl into a chicken or vegetarian option without losing any of the delicious flavors.
Chicken Version: Substitute the steak with chicken breast or thighs. Use the same marinade and cooking technique. Cook until the internal temperature reaches 165°F.
Vegetarian Option: Replace the steak with grilled portobello mushrooms or marinated tofu. You can also add roasted chickpeas for added protein.
FAQs
1. Can I use frozen steak?
Yes, you can use frozen steak. Just remember to thaw it first before marinating. Thaw it in the refrigerator for the best results.
2. What is the best way to reheat leftover steak?
To reheat leftover steak, use a low heat on the stovetop or microwave. Heat it until just warm to avoid overcooking and drying it out.
3. Can I prepare these bowls in advance?
Yes, you can prepare the ingredients in advance. Cook and store rice, beans, and steak separately, then assemble your bowls before serving for the best taste and texture.
4. How do I know when the steak is done?
Use a meat thermometer! For medium-rare, aim for 130-135°F. For medium, cook until 140-145°F. Adjust to your preference!
In no time, you’ll be devouring delicious Cilantro Lime Steak Bowls that are vibrant, healthy, and satisfying! The combination of zesty lime, fresh veggies, and juicy steak makes for a culinary experience that will leave everyone asking for seconds. Enjoy this delightful dish!
Print
Cilantro Lime Steak Bowls
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Carnivore
Description
Delightful bowls filled with zesty lime marinated steak, fluffy rice, black beans, charred corn, and fresh vegetables, all topped with a creamy dressing.
Ingredients
- 1.5 pounds flank steak or skirt steak
- ⅓ cup fresh lime juice
- ¼ cup olive oil
- 4 cloves garlic, minced
- ½ cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 3 cups cooked white rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro, chopped
- ½ teaspoon salt
- 1 large avocado, sliced
- ½ medium red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheese
- ½ cup pico de gallo or salsa
- ¼ cup fresh cilantro
- 2 limes, cut into wedges
- ½ cup sour cream or Greek yogurt
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro, chopped
- 1 clove garlic, minced
- ¼ teaspoon salt
Instructions
- Prepare the Marinade: Whisk together lime juice, olive oil, cilantro, minced garlic, cumin, chili powder, salt, black pepper, and smoked paprika in a mixing bowl.
- Marinate the Steak: Place steak in a zip-top bag and pour marinade over it. Seal and shake gently to coat. Let marinate for at least 30 minutes, preferably 2–4 hours or overnight.
- Cook the Rice: Prepare white rice according to package instructions, then stir in lime juice, chopped cilantro, and salt while hot.
- Warm the Black Beans: Heat black beans over low heat in a saucepan with a pinch of cumin and salt.
- Char the Corn: In a dry skillet, char corn on medium-high heat until browned.
- Prep the Veggies: Slice avocado, red onion, and cherry tomatoes.
- Make the Dressing: Combine sour cream or Greek yogurt with lime juice, cilantro, minced garlic, and a pinch of salt in a small bowl.
- Cook the Steak: After marinating, cook steak in a preheated skillet over high heat for 3-4 minutes on each side until it reaches 130-135°F for medium-rare.
- Rest the Steak: Let steak rest for about 10 minutes before slicing against the grain.
- Assemble the Bowls: Layer rice, black beans, charred corn, sliced steak, avocado, red onion, cherry tomatoes, and cheese in a bowl. Top with pico de gallo or salsa and creamy dressing.
- Garnish: Add lime wedges and fresh cilantro for garnish before serving.
Notes
Customize your bowls with your favorite veggies or make it spicy with jalapeños.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 80mg
Keywords: steak bowls, lime, cilantro, Mexican, recipes, meal prep