Can I make this recipe ahead of time?

Yes. I often prep it in the morning before the girls wake up, then finish it right before dinner. Marinate the steak and pre-cook the rice. Keep avocado and tomatoes aside until serving to keep them fresh.

What if I do not like cilantro?

Swap cilantro for fresh basil or parsley. The bowl will change flavor but remain bright. Many of my friends prefer basil and say it makes the dish feel lighter.

How long can I store leftovers?

Store separate components for up to 3 days in the refrigerator. Reheat steak gently in a skillet or oven. Freeze steak and rice up to 2 months if needed.

Can I use a different cut of meat?

Yes. Skirt steak or sirloin works well. Adjust cooking times. Thicker cuts need a few more minutes per side. Use a thermometer for precise doneness.

What sides go well with these bowls?

Simple sides work best. A leafy green salad, grilled vegetables, or a small plate of pickles and chips complement the bright, hearty bowl.

Easy Cilantro Lime Steak Bowls in 45 min

Name: Cilantro Lime Steak Bowls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Mexican
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

Description

Quick and satisfying bowls featuring marinated flank steak, fresh veggies, and flavorful rice, perfect for busy weeknights or weekend gatherings.

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 flank steak and coat well. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours.
Cook rice according to package directions. Heat black beans in a small saucepan over medium heat for about 5 minutes. Season with a pinch of salt or cumin if desired.
Cook corn if using fresh. Boil or sauté briefly. Heat frozen corn as needed. Halve cherry tomatoes and dice red onion. Slice avocado just before serving to keep it bright.
Preheat grill or grill pan to medium-high. Remove steak from marinade and let excess drip off. Discard marinade. Grill steak for 4-5 minutes per side for medium-rare or until desired doneness (130°F for medium-rare). Let rest for 5-10 minutes, then slice thinly against the grain.
Divide rice into bowls. Add black beans, corn, cherry tomatoes, avocado slices, and red onion. Top with sliced steak and feta, if using. Garnish with extra cilantro and lime wedges. Enjoy!

Notes

Letting the steak marinate longer enhances the flavor. Use fresh lime and cilantro for the best taste.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Grilling
Cuisine: Mexican