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Cilantro Lime Steak Bowls overflowing with grilled steak, rice, and fresh toppings are featured in this appetizing image.

BEST Cilantro Lime Steak Bowls

These Cilantro Lime Steak Bowls feature perfectly seared steak marinated in a zesty cilantro lime mixture, served over fluffy rice, and drizzled with a creamy cilantro lime dressing. This easy-to-make meal is packed with fresh, vibrant flavors that will leave you feeling satisfied and energized.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican-inspired
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Flank Steak or Skirt Steak
  • 1/4 cup Olive Oil
  • 1/4 cup Lime Juice, fresh
  • 2 cloves Garlic, minced
  • 1/4 cup Cilantro, chopped
  • 1 tbsp Soy Sauce
  • 1 tsp Chili Powder
  • 1/2 tsp Cumin
  • 1/4 tsp Red Pepper Flakes optional
  • Salt to taste
  • Pepper to taste
  • 2 cups Cooked Rice white or brown
  • 1/4 cup Cilantro, chopped
  • 2 tbsp Lime Juice, fresh
  • 1 tbsp Olive Oil
  • Salt to taste
  • 1/2 cup Sour Cream or Greek Yogurt
  • 1/4 cup Mayonnaise
  • 1/4 cup Cilantro, chopped
  • 2 tbsp Lime Juice, fresh
  • 1 clove Garlic, minced
  • 1 tbsp Water or more, to thin if needed
  • Salt to taste
  • Pepper to taste
  • Avocado, sliced or diced optional
  • Black Beans, rinsed and drained optional
  • Corn, fresh or frozen thawed) (optional
  • Pico de Gallo optional
  • Shredded Cheese Monterey Jack, Cheddar, or Cotija) (optional
  • Jalapeños, sliced optional
  • Red Onion, thinly sliced optional

Equipment

  • Medium bowl
  • Resealable bag or shallow dish
  • Grill pan or outdoor grill or cast-iron skillet
  • Meat thermometer
  • Large bowl
  • Small bowl
  • Whisk
  • Cutting board
  • Knife

Method
 

  1. In a medium bowl, whisk together the olive oil, lime juice, minced garlic, chopped cilantro, soy sauce, chili powder, cumin, red pepper flakes (if using), salt, and pepper.
  2. Place the steak in a resealable bag or shallow dish. Pour the marinade over the steak, ensuring it's fully coated.
  3. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor.
  4. Remove the steak from the refrigerator and let it sit at room temperature for about 15-20 minutes before cooking.
  5. Heat a grill pan or outdoor grill to high heat. Alternatively, you can use a cast-iron skillet on the stovetop.
  6. Place the steak on the hot grill or skillet and cook for 3-5 minutes per side for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to ensure it reaches your desired internal temperature. (130-135°F for medium-rare, 135-145°F for medium).
  7. Remove the steak from the grill or skillet and let it rest for at least 10 minutes before slicing against the grain.
  8. While the steak is resting, prepare the cilantro lime rice. If you don't have pre-cooked rice, cook it according to package directions.
  9. In a large bowl, combine the cooked rice, chopped cilantro, lime juice, olive oil, and salt. Toss well to combine.
  10. In a small bowl, whisk together the sour cream (or Greek yogurt), mayonnaise, chopped cilantro, lime juice, minced garlic, water, salt, and pepper.
  11. Add more water, 1 tablespoon at a time, until the dressing reaches your desired consistency. Taste and adjust seasonings as needed.
  12. Slice the rested steak against the grain into thin strips.
  13. Divide the cilantro lime rice among bowls.
  14. Top with the sliced steak, then drizzle generously with the cilantro lime dressing.
  15. Add your favorite toppings, such as avocado, black beans, corn, pico de gallo, shredded cheese, jalapeños, and red onion.
  16. Serve immediately and enjoy!

Notes

For best results, marinate the steak for at least 30 minutes. Flank steak and skirt steak are great choices for this recipe. Resting the steak after cooking is crucial for tender slices. Adjust the chili powder and red pepper flakes to your spice preference. The steak marinade, rice, and dressing can be made ahead of time and stored separately in the refrigerator. Get creative with your toppings! Consider adding mango, pineapple, roasted sweet potatoes, or grilled bell peppers.