Go Back
A vibrant Cilantro Lime Steak Bowl with grilled steak, rice, corn salsa, and fresh toppings in a white bowl.

Cilantro Lime Steak Bowls

Tender, juicy steak marinated in a bright cilantro-lime sauce is the star of this vibrant and satisfying bowl. Layered over zesty cilantro-lime rice with fresh toppings like black beans, corn, and avocado, it's a completely customizable and wholesome meal perfect for any night of the week.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican-inspired
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds flank steak or skirt steak
  • 1/4 cup olive oil
  • 1/2 cup fresh lime juice, divided
  • 1/2 cup fresh cilantro, chopped, plus more for rice
  • 4 cloves garlic, minced
  • 2 tablespoons soy sauce or coconut aminos
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 2 cups long-grain white rice, cooked
  • 1 cup corn fresh, frozen, or canned
  • 1 avocado, sliced or diced
  • 1/2 red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • Optional toppings: Cotija cheese, sour cream or Greek yogurt, pico de gallo, lime wedges

Equipment

  • Medium bowl
  • Whisk
  • Large zip-top bag or shallow dish
  • Pot with lid
  • Fork
  • Large cast-iron skillet or grill pan
  • Tongs
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons

Method
 

  1. Prepare the Marinade: In a medium bowl, whisk together the olive oil, lime juice, chopped cilantro, minced garlic, soy sauce, honey, cumin, and chili powder. Pour half of the marinade into a large zip-top bag or a shallow dish. Set the other half aside to use as a dressing.
  2. Marinate the Steak: Add the flank steak to the bag or dish with the marinade, ensuring it is fully coated. Marinate in the refrigerator for at least 30 minutes, or ideally for 2 to 4 hours. Do not marinate for more than 8 hours.
  3. Cook the Cilantro Lime Rice: While the steak marinates, cook the rice according to package instructions. Once cooked, fluff with a fork and stir in fresh lime juice, chopped cilantro, and a pinch of salt. Cover to keep warm.
  4. Cook the Steak: Heat a large cast-iron skillet or grill pan over medium-high heat. Remove the steak from the marinade, letting any excess drip off, and discard the used marinade. Cook the steak for 4-6 minutes per side for medium-rare, depending on thickness.
  5. Rest and Slice the Steak: Transfer the cooked steak to a cutting board and let it rest for at least 10 minutes. After resting, slice the steak thinly against the grain.
  6. Assemble Your Bowls: Divide the cilantro lime rice among four bowls. Top with the sliced steak, black beans, corn, cherry tomatoes, sliced red onion, and avocado. Drizzle with the reserved marinade and finish with optional toppings like cotija cheese, sour cream, and a lime wedge.

Notes

For best results, marinate the steak for 2-4 hours; marinating over 8 hours can negatively affect the meat's texture. Resting the steak for 10 minutes before slicing is crucial for keeping it juicy. Ensure your pan is very hot before adding the steak to achieve a perfect sear. This recipe is highly customizable: sirloin can be used instead of flank steak, quinoa or brown rice can replace white rice, and pinto beans can be substituted for black beans.