Cilantro Lime Steak Bowls are the kind of meal I crave when I want something bright, zesty, and deeply satisfying. Juicy grilled steak meets fresh lime, cilantro, black beans, corn, and creamy avocado, all layered over a bed of rice for a dinner that feels as vibrant as it tastes. It’s the perfect mix of hearty and fresh—ideal for busy weeknights or a laid-back weekend dinner.
Why You’ll Love This Recipe
I love how this recipe brings together bold, citrusy flavors with tender steak and fresh veggies. It’s easy enough for a weeknight but impressive enough for guests. I can prep most of it ahead of time, and everyone in my family can build their own bowl just the way they like it. The cilantro-lime marinade doubles as a flavor-packed dressing that ties everything together.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
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
Directions
Marinate the Steak
I whisk lime juice, olive oil, cilantro, garlic, cumin, chili powder, salt, and pepper together in a bowl. I add the flank steak, coat it well, and let it marinate for at least 30 minutes (though 2–4 hours gives the best flavor).
Cook Rice and Beans
While the steak marinates, I cook my rice according to the package directions. I warm the black beans in a saucepan over medium heat for about 5 minutes, seasoning with a little cumin or salt. For the corn, I sauté it quickly or heat it through if using frozen.
Grill the Steak
I heat my grill or grill pan over medium-high heat and lightly oil it. I remove the steak from the marinade, letting the excess drip off, and grill for about 4–5 minutes per side for medium-rare (130°F). After grilling, I rest it for 5–10 minutes, then slice it thinly against the grain.
Assemble the Bowls
I spoon rice into each bowl, top it with black beans, corn, and cherry tomatoes, then add slices of steak. I finish with avocado, red onion, feta, extra cilantro, and a squeeze of fresh lime.
Servings and Timing
This recipe makes 4 servings.
Prep time: 15 minutes + 30 minutes to 4 hours marinating time
Cook time: 15 minutes
Total time: 45 minutes to 1 hour (plus marinating time)
Variations
Different protein: Sometimes I swap the steak for grilled chicken or shrimp when I want something lighter.
Low-carb version: I replace rice with cauliflower rice or shredded lettuce for a fresh, low-carb twist.
Add heat: I toss in jalapeños, crushed red pepper, or drizzle hot sauce for a spicier kick.
Creamy finish: I blend Greek yogurt with lime juice and cilantro to drizzle over the top as a quick crema.
Veggie boost: I add grilled bell peppers, sautéed onions, or diced mango for extra flavor and color.
Storage/Reheating
I store leftover steak, rice, and veggies separately in airtight containers in the refrigerator for up to 3 days. To reheat, I warm the rice and beans in the microwave or on the stovetop, and I gently reheat the steak in a skillet over low heat so it stays tender. I assemble the bowls fresh before serving.
FAQs
Can I use a different cut of beef?
Yes, I can use skirt steak, sirloin, or ribeye. I just adjust the cooking time depending on the thickness.
Can I make this recipe ahead of time?
Absolutely. I often marinate the steak and prep the toppings the night before. When it’s time to eat, I just grill and assemble.
What if I don’t have a grill?
I cook the steak in a cast-iron skillet or grill pan—it still gets a great sear and flavor.
Is this dish spicy?
It’s not spicy by default, just tangy and zesty. I add crushed red pepper or jalapeños if I want some heat.
Can I make it dairy-free?
Yes, I simply skip the feta cheese or use a dairy-free alternative for the same creamy touch.
Conclusion
I love how these Cilantro Lime Steak Bowls bring so much freshness and flavor to the table without any fuss. The lime-cilantro marinade gives the steak a bright, bold kick, while the rice, beans, and veggies make it hearty and balanced. Whether I’m meal-prepping for the week or serving dinner to friends, this recipe never disappoints—it’s simple, customizable, and packed with feel-good ingredients. Every bite tastes like sunshine in a bowl.
These Cilantro Lime Steak Bowls combine juicy grilled steak marinated in lime and cilantro with rice, black beans, fresh vegetables, and creamy avocado. It’s a zesty, satisfying meal perfect for weeknights or entertaining guests.
Total Time:45 minutes to 1 hour (plus marinating time)
Yield:4 servings
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
Instructions
In a bowl, whisk together lime juice, olive oil, cilantro, garlic, cumin, chili powder, salt, and pepper. Add the flank steak and marinate for at least 30 minutes, or up to 4 hours.
Cook rice according to package instructions. Warm black beans and season with salt or cumin. Heat or sauté corn until warm.
Preheat grill or grill pan over medium-high heat and lightly oil it. Grill steak for 4–5 minutes per side for medium-rare. Rest for 5–10 minutes, then slice thinly against the grain.
Assemble bowls with rice, black beans, corn, tomatoes, sliced steak, avocado, red onion, and feta. Garnish with extra cilantro and lime wedges.
Notes
Use skirt, sirloin, or ribeye steak as alternatives.
Make it low-carb with cauliflower rice or lettuce.
Add jalapeños or hot sauce for heat.
Make a cilantro-lime crema by blending Greek yogurt with lime and herbs.
Store components separately and reheat gently before assembling.
Author:Amelia
Prep Time:15 minutes (+30 minutes to 4 hours marinating)
