Description
Flavorful cilantro lime steak bowls loaded with juicy marinated steak, rice, beans, and fresh toppings — a vibrant and satisfying meal perfect for lunch or dinner.
Ingredients
- 500g flank or skirt steak
- 2 tablespoons olive oil
- 3 tablespoons lime juice (freshly squeezed)
- 2 tablespoons chopped fresh cilantro
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or roasted)
- 1 avocado, sliced
- 1/2 cup diced tomatoes or pico de gallo
- 1/4 cup sour cream or Greek yogurt
- Lime wedges and extra cilantro for garnish
Instructions
- In a bowl, combine olive oil, lime juice, cilantro, garlic, chili powder, cumin, salt, and pepper. Mix well.
- Add the steak to the marinade and coat evenly. Cover and refrigerate for at least 30 minutes (up to 4 hours).
- Heat a grill or skillet over medium-high heat. Cook steak for 4–5 minutes per side (depending on thickness) until medium or desired doneness.
- Let steak rest for 5 minutes, then slice thinly against the grain.
- To assemble bowls: divide cooked rice among serving bowls.
- Top each bowl with black beans, corn, sliced steak, avocado, and diced tomatoes.
- Drizzle with sour cream or Greek yogurt, and garnish with lime wedges and extra cilantro.
- Serve immediately and enjoy fresh!
Notes
- For a low-carb version, use cauliflower rice instead of regular rice.
- Add jalapeños or hot sauce for extra heat.
- Marinate steak overnight for deeper flavor.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-American Fusion