Description
These cilantro lime steak bowls are packed with juicy marinated steak, fluffy rice, and fresh toppings for a vibrant and satisfying meal. Perfect for meal prep or a quick weeknight dinner.
Ingredients
- 1 lb flank steak
- 2 tablespoons olive oil
- Juice of 2 limes
- 1/4 cup chopped fresh cilantro
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cooked white or brown rice
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels
- 1 avocado, sliced
- 1/2 cup black beans, drained and rinsed
- 1/4 cup red onion, diced
- Extra lime wedges for serving
Instructions
- In a bowl, whisk together olive oil, lime juice, cilantro, garlic, cumin, chili powder, salt, and black pepper.
- Place the flank steak in a shallow dish and pour the marinade over it. Let it marinate for at least 30 minutes or up to 4 hours in the refrigerator.
- Heat a grill pan or skillet over medium-high heat. Cook the steak for 4 to 6 minutes per side, or until desired doneness.
- Remove the steak from heat and let it rest for 5 to 10 minutes before slicing thinly against the grain.
- Divide the cooked rice among serving bowls. Top with sliced steak, cherry tomatoes, corn, avocado, black beans, and red onion.
- Garnish with extra cilantro and a squeeze of fresh lime juice before serving.
Notes
- For extra flavor, grill the corn before adding it to the bowls.
- Swap white rice for cauliflower rice to lower the carbohydrate content.
- Store leftovers in airtight containers in the refrigerator for up to 3 days.
- Add a drizzle of chipotle sauce or Greek yogurt for a creamy topping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grill
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 75 mg
