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Cilantro lime steak bowl with sliced grilled flank steak, avocado, black beans, corn, and cherry tomatoes over white rice

Cilantro Lime Steak Bowls

Cilantro Lime Steak Bowls burst with zesty lime, juicy grilled steak, fresh veggies, and creamy avocado for a colorful, delicious dinner perfect for busy nights.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinate Time (min) 2 hours
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb flank steak
  • 1/4 cup fresh lime juice about 2 limes, freshly squeezed
  • 1/4 cup olive oil
  • 1/4 cup fresh cilantro chopped
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup cooked rice white or brown
  • 1 can (15 oz) black beans rinsed and drained
  • 1 cup corn fresh, frozen, or canned
  • 1 cup cherry tomatoes halved
  • 1 avocado sliced just before serving
  • 1/2 cup red onion diced
  • 1/2 cup feta cheese crumbled, optional
  • extra cilantro and lime wedges for serving

Equipment

  • Grill or grill pan
  • Medium bowl
  • Resealable bag or shallow dish
  • Small saucepan
  • Instant-read thermometer
  • Knife and cutting board

Method
 

  1. 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 on all sides. Cover and refrigerate for at least 30 minutes, or up to 4 hours. Marinating overnight gives the deepest flavor.
  2. About 20 minutes before serving, cook rice according to package directions. Heat black beans in a small saucepan over medium heat for 4 to 5 minutes, seasoning with a pinch of salt or cumin. Heat frozen corn in the same pan for 2 to 3 minutes, or saute fresh corn briefly in a little oil.
  3. Preheat grill or grill pan to medium-high heat. Remove steak from marinade, let excess drip off, and pat lightly dry. Discard all used marinade. Grill 4 to 5 minutes per side for medium-rare (internal temp 130 degrees F) or to 140 degrees F for medium. Let steak rest on a cutting board for 5 to 10 minutes before slicing.
  4. Slice rested steak thinly against the grain. Divide rice into bowls (1/2 to 1 cup per serving). Top with black beans, corn, cherry tomatoes, avocado, and red onion. Add sliced steak and feta if using. Garnish with fresh cilantro and a squeeze of lime. Serve immediately.

Notes

Always discard used marinade — it has been in contact with raw meat. Rest the steak before slicing to keep it juicy. Slice against the grain for tenderness. Store components separately in airtight containers for up to 3 days. Reheat steak gently over low heat. No grill? A hot cast-iron skillet works perfectly.