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
Scale
- 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