Cilantro Lime Steak Bowls (Print Version)
Grilled steak, fresh lime, and savory toppings come together over rice for a vibrant, hearty bowl.
# Ingredients:
→ Marinade
01 -
1 pound flank steak
02 -
1/4 cup fresh lime juice
03 -
1/4 cup olive oil
04 -
1/4 cup fresh cilantro, finely chopped
05 -
3 cloves garlic, minced
06 -
1 teaspoon ground cumin
07 -
1 teaspoon chili powder
08 -
1 teaspoon salt
09 -
1/2 teaspoon ground black pepper
→ Bowl Components
10 -
1 cup cooked long grain white rice
11 -
1 can black beans, rinsed and drained (15 ounces)
12 -
1 cup corn, cooked or thawed from frozen
13 -
1 cup cherry tomatoes, halved
14 -
1 avocado, sliced
15 -
1/2 cup red onion, diced
16 -
1/2 cup feta cheese, crumbled (optional)
→ Garnishes
17 -
Extra cilantro, chopped, for garnish
18 -
Lime wedges, for serving
# Steps:
01 -
In a medium bowl, whisk together lime juice, olive oil, cilantro, minced garlic, cumin, chili powder, salt, and black pepper until combined. Add flank steak, ensuring it is fully coated. Cover and marinate in the refrigerator for a minimum of 30 minutes and up to 4 hours.
02 -
Cook rice using package directions. In a small saucepan over low heat, warm black beans for about 5 minutes until heated through. If using fresh corn, cook until tender.
03 -
Preheat grill to medium-high heat. Remove steak from marinade, discarding excess marinade. Grill steak for 4 to 5 minutes per side for medium-rare, or until desired doneness. Rest steak for 5 to 10 minutes before slicing thinly against the grain.
04 -
Divide cooked rice evenly among serving bowls. Top with black beans, corn, cherry tomatoes, avocado slices, and diced red onion. Arrange sliced steak over the vegetables, and sprinkle with crumbled feta cheese if desired.
05 -
Finish each bowl with additional chopped cilantro and fresh lime wedges on the side. Serve immediately.
# Notes:
01 -
Letting the steak rest after grilling ensures optimal juiciness and tenderness. Marinating for at least 30 minutes amplifies flavor depth.