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Cilantro Lime Steak Bowls

Cilantro Lime Steak Bowls: Your Quick Flavorful Dinner Fix

Cilantro Lime Steak Bowls are a quick, customizable dinner packed with flavor, featuring grilled steak and fresh veggies.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak Marinade
  • 1 pound Flank Steak substitute with skirt steak, sirloin, or ribeye
  • 1/4 cup Fresh Lime Juice juice of 2 limes
  • 2 tablespoons Olive Oil or avocado oil
  • 1/4 cup Fresh Cilantro, Chopped substitute with parsley if unavailable
  • 3 cloves Garlic, Minced garlic powder can be used
  • 1 teaspoon Ground Cumin omit if you don’t have it
  • 1 teaspoon Chili Powder or smoked paprika for a different flavor
  • 1 teaspoon Salt adjust to low-sodium needs
  • 1/2 teaspoon Black Pepper freshly ground is preferred
For the Bowl Assembly
  • 2 cups Cooked Rice (White or Brown) or quinoa, cauliflower rice for low-carb
  • 1 can Black Beans or substitute with pinto beans or lentils
  • 1 cup Corn fresh, frozen, or canned
  • 1 cup Cherry Tomatoes or diced regular tomatoes
  • 1 medium Avocado, Sliced omit for a dairy-free bowl
  • 1/2 medium Red Onion, Diced green onions can be used
  • 1/2 cup Feta Cheese, Crumbled optional, omit for vegan
For Garnishing
  • 1/4 cup Extra Cilantro for Garnish adds flavor and visual appeal
  • 2 wedge Lime Wedges for serving and squeezing

Equipment

  • Grill or Grill Pan
  • Medium bowl
  • Saucepan
  • Cutting Board

Method
 

Preparation Steps
  1. In a medium bowl, whisk together the lime juice, olive oil, chopped cilantro, minced garlic, ground cumin, chili powder, salt, and black pepper. Marinate the flank steak for at least 30 minutes in the refrigerator.
  2. Cook rice according to package instructions (15-20 minutes) and heat black beans over medium heat for 5 minutes. Optionally, sauté fresh corn until tender.
  3. Preheat the grill or grill pan to medium-high heat. Grill the marinated flank steak for 4-5 minutes on each side until it reaches 130°F for medium-rare. Let it rest for 5-10 minutes.
  4. Assemble bowls by placing cooked rice as a base, then layer with black beans, corn, halved cherry tomatoes, sliced avocado, and diced red onion. Slice the steak against the grain and top each bowl, adding feta if desired. Garnish with cilantro and serve with lime wedges.

Nutrition

Serving: 1bowlCalories: 540kcalCarbohydrates: 45gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 12gSugar: 3gVitamin A: 800IUVitamin C: 30mgCalcium: 150mgIron: 4mg

Notes

Allowing steak to rest improves juiciness. Consider marinating overnight for deeper flavor. Use a cast-iron skillet if grilling isn't possible. Let everyone choose toppings for personalization. Adjust salt for low-sodium diets.

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