Cilantro Lime Steak Bowls

I make Cilantro Lime Steak Bowls when I want a quick, fresh dinner that feels like a real meal. I found this recipe helps me use a bit of steak and a lot of simple pantry items. I like the bright lime and the fresh cilantro. It wakes up the steak and the bowl tastes clean and full.

I first used this recipe on a weeknight when I had a steak and some rice left. It fit my time and my whole family liked it. The bowls work for a fast lunch, a simple dinner, or a meal I can pack for work the next day. Cilantro Lime Steak Bowls are a handy dish to keep in rotation.

Cilantro Lime Steak Bowls are a simple bowl meal. You cook a marinated steak. You put rice, beans, corn, and fresh veggies under the steak. The sauce is lime and cilantro. The lime gives acid. The cilantro gives herb flavor. The steak keeps the bowl full and filling. The beans and rice add heart and fiber. People often make these bowls for a weeknight dinner or a quick meal for guests. You can change parts to fit what you have. If you want other easy steak ideas, try this Amish hamburger steak bake for a different but simple supper.

why make this recipe

You can make Cilantro Lime Steak Bowls in about 45 minutes if you marinate ahead. The recipe uses simple things like rice and canned beans. It gives a good mix of protein, carbs, and veg. The flavor is bright from lime and fresh from cilantro. It does not use strange ingredients. You can scale it up for more people. It works with fresh or frozen corn. The prep is easy. You get a meal that tastes like takeout but costs less. If you like garlic and rich sauces, you might also like a pasta option like Cracked Garlic Steak Tortellini for another quick dinner.

how to make Cilantro Lime Steak Bowls

First you make the lime and cilantro mix and let the steak soak up the flavor. Then you cook rice and warm the beans. Next you grill or sear the steak until it is the level you like. Letting the steak rest keeps it juicy. After that you slice the steak thin across the grain so it stays tender. Finally you build each bowl with rice, beans, corn, veggies, avocado, and steak. Add a bit of feta if you want. Each step connects to the next. Marinating gives flavor that moves into the meat while rice and beans prepare the base. Cooking the steak last keeps it hot when you serve. The bowls come together fast at the end because most parts are ready.

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

These items give a full bowl with few trips to the store. The lime and cilantro make the meat bright. Garlic and spices add a warm note. Rice and beans fill you up and hold the bowl together. Corn and tomatoes add sweet and fresh bites. Avocado adds cream. Feta gives a salty touch if you like cheese. Olive oil helps the marinade coat the steak. You can swap white rice for brown rice to make it more whole grain. Canned beans and frozen corn keep this recipe fast on busy days.

Directions :

Marinate the Steak:

• 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 at least 30 minutes, preferably 2-4 hours.
  Note: The acid in lime softens the meat’s surface and adds bright taste. Marinating longer gives more flavor. Do not marinate too long (more than 8 hours) or the meat can become mushy.

Prepare Rice and Beans:

• 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.
  Note: Do the rice and beans while the steak marinates. Warm beans make the bowl feel fresh. Rice is the base and so it should be hot when you serve.

Cook the Steak:

• Preheat grill or grill pan to medium-high.
• Remove steak from marinade and let excess drip off. Discard marinade.
• Grill steak 4-5 minutes per side for medium-rare or until desired doneness (130°F for medium-rare).
• Let rest 5-10 minutes, then slice thinly against the grain.
  Note: High heat gives a good sear. Resting lets juices settle. Slicing against the grain shortens the meat fibers and makes the steak tender.

Assemble Bowls:

• 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!
  Note: Put warm ingredients first. Add cold toppings last so they stay fresh. A squeeze of lime at the end brightens the whole bowl. If you want to make bowls ahead, keep wet items like avocado separate until serve.

how to serve Cilantro Lime Steak Bowls

Serve these bowls straight away while the steak is warm. You can let each person build their own bowl. Put rice in the bowl, then layer beans, corn, and tomatoes. Add sliced steak on top. Put avocado and feta last so they stay fresh. Offer lime wedges for extra juice. You can also serve the steak on a bed of greens instead of rice for a lighter meal. For kids, cut the steak small and mix the bowl so the ingredients are easy to eat. For a party, set all the parts in bowls on the table and let guests choose. If you want another hand-held option, slice the steak and wrap in a tortilla to make a taco or burrito. For ideas with different meats, see this Ground Beef Philly Cheesesteaks page for a different way to use cooked steak.

how to store Cilantro Lime Steak Bowls

Store parts separately for best results. Put leftover steak in an airtight container. Keep rice in another container. Store beans and corn in a third container. Put sliced avocado in its own small container with a squeeze of lime to slow browning. Keep all parts in the fridge for up to 3-4 days. Reheat steak and rice gently. Do not freeze avocado or lettuce parts. You can freeze cooked steak for up to 3 months, but thaw it in the fridge and use it within a day after thawing. Use freezer-safe bags for the steak. Label containers with the date so you know when to eat them. When you reheat, add a splash of water or a little oil to keep the rice from drying.

tips to make Cilantro Lime Steak Bowls

Use fresh lime and fresh cilantro for the best taste. Let the steak sit at room temperature for 15 minutes before cooking. This helps it cook more evenly. Pat the steak dry before you grill to get a better sear. Do not crowd the pan or grill. Cook in batches if needed. Slice the steak thin across the grain for tender bites. Taste the beans and corn before you add them. Add a pinch of salt or cumin if needed. If you like heat, add a dash of hot sauce or chili flakes. To save time, marinate the steak the night before. Use leftover rice from the fridge to cut cook time. Warm the beans slowly so they do not burst. If your steak is very thick, use a meat thermometer to check doneness.

variation

You can change many parts of this bowl. Use skirt steak, sirloin, or thin-cut ribeye instead of flank steak. Swap rice for quinoa or cauliflower rice for a lower-carb bowl. Use pinto beans or chickpeas in place of black beans. Add roasted peppers or sautéed mushrooms for more veg. Replace feta with cotija or skip the cheese for dairy-free bowls. For a smoky note, add a little smoked paprika or use chipotle in adobo in the marinade. For a vegetarian version, skip the steak and use grilled tofu or tempeh marinated the same way. These swaps keep the main idea but change the meal to match what you have. The bowl stays balanced and fresh with small changes.

FAQs

Q: Can I use a different cut of meat?
A: Yes. Use flank, skirt, or sirloin. Adjust cook time for thickness.

Q: How long can I marinate the steak?
A: At least 30 minutes. Best 2-4 hours. Up to 8 hours is okay but not much more.

Q: Can I make bowls ahead?
A: Yes. Store parts separately. Keep avocado out until ready to eat.

Q: Is this recipe spicy?
A: No. It has mild heat from chili powder. Add more chili or hot sauce if you want more spice.

Q: Can I skip the cheese?
A: Yes. The bowls are fine without cheese. Add it if you like a salty chew.

Conclusion

For more ideas and a similar bowl, see this version at Cilantro Lime Steak Bowls – Charlotte Shares. For another take with rice and steak, check Cilantro Lime Steak and Rice Bowls – Eat With Clarity.

Print