There are meals that feel bright, fresh, and satisfying all at once, and these Cilantro Lime Steak Bowls are exactly that. Juicy flank steak soaked in a zesty marinade, grilled until tender, then piled into bowls with fluffy rice and colorful toppings is my idea of easy comfort with a little spark.
I love making these bowls when I want something hearty but still fresh. Cilantro Lime Steak Bowls are full of texture, flavor, and color, and everyone can build their bowl just the way they like it. That makes dinner feel relaxed and fun, which is always a win in my kitchen.
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Why You'll Love This Recipe
- Bold, fresh flavors from lime, garlic, and cilantro
- Juicy grilled steak that stays tender and flavorful
- Easy to customize with your favorite toppings
- Perfect for meal prep or casual family dinners
- Naturally gluten free and easy to make lighter
Ingredients
- 2 lbs flank steak
- ½ cup avocado oil or olive oil
- Zest of 1 lime
- Juice of 2 limes
- 4 cloves fresh garlic, minced
- ½ cup chopped cilantro
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
For the Bowls
- 4 cups cooked rice or riced cauliflower
- 2 avocados, sliced
- 1 can (15 oz) black beans, heated
- 1 can (15 oz) corn, heated
- 1 cup shredded cheddar cheese
- ½ red onion, diced
For the Lime Crema
- 1 cup sour cream
- 2 teaspoons Tajin seasoning
- Juice of 1 lime
Ingredient Notes & Substitutions
Flank steak is perfect here because it soaks up the marinade and grills beautifully. If you prefer, skirt steak works just as well and stays nice and juicy.
Rice makes these bowls extra comforting, but riced cauliflower is a great lighter option. I often switch depending on the day. For the crema, Greek yogurt can replace sour cream if you want a slightly tangier finish.
Instructions
- Place the flank steak in a shallow dish or zip-top bag. In a small bowl, whisk together the oil, lime zest, lime juice, garlic, cilantro, salt, and pepper.
- Pour the marinade over the steak, making sure both sides are coated. Cover or seal and refrigerate for 30 minutes up to 3 hours.
- Heat the grill to medium-high. Grill the steak for about 10 minutes, then flip and grill for another 10 minutes, or until it reaches your preferred doneness.
- Transfer the steak to a cutting board and let it rest for 5 to 10 minutes. Slice thinly against the grain or cut into cubes.
- To assemble the bowls, add rice to each bowl, then top with steak, avocado, black beans, corn, cheese, and red onion.
- Stir together the sour cream, Tajin, and lime juice. Drizzle the lime crema generously over each bowl before serving.
Pro Tips for Success
- Do not skip the resting time after grilling. It keeps the steak juicy.
- Always slice flank steak against the grain for the best texture.
- Use cilantro lime rice for even more flavor if you have time.
- Warm your bowls slightly so everything stays cozy longer.
Storage and Reheating
Store steak and toppings separately in airtight containers in the refrigerator for up to 4 days. Reheat the steak gently and assemble fresh bowls when ready to eat.
Make Ahead & Freezing
The steak can be marinated a day ahead and grilled when needed. Cooked steak also freezes well for up to 2 months. Thaw overnight and warm gently before serving.
Tips and Variations
- Add grilled peppers or onions for extra sweetness.
- Top with jalapeños for a little heat.
- Swap cheddar for Monterey Jack or pepper jack cheese.
- Serve everything taco-style with warm tortillas instead of bowls.
FAQs
Thirty minutes adds flavor, but two to three hours gives the best results.
Yes, a hot grill pan or cast iron skillet works great.
The marinade and slicing against the grain make all the difference.
📖 Recipe
Cilantro Lime Steak Bowls
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired
Description
Flank steak is coated in a zesty cilantro lime marinade then grilled to perfection. Slice it up and add to bowls full of rice, avocado, black beans, corn and more. Drizzle with a tangy lime crema for the finishing touch!
Ingredients
- 2 lbs flank steak
- ½ cup avocado or olive oil
- Zest of 1 lime
- Juice of 2 limes
- 4 cloves fresh garlic, minced or finely chopped
- ½ cup chopped cilantro
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 4 cups cooked rice or riced cauliflower
- 2 avocados, sliced
- 1 can (15 oz) black beans, heated
- 1 can (15 oz) corn, heated
- 1 cup shredded cheddar cheese
- ½ red onion, diced
- For the lime crema:
- 1 cup sour cream
- 2 teaspoons Tajin seasoning
- Juice of 1 lime
Instructions
- Place flank steak in a shallow dish or zip top bag. In a small bowl, add oil, lime zest, lime juice, garlic, cilantro, salt and pepper. Whisk to combine then pour over steak. Make sure both sides of steak are coated. Cover (or seal) and place in refrigerator to marinate for 30 minutes to 3 hours.
- Heat grill to medium-high then place steak on. Grill for 10 minutes then flip. Grill for 10 minutes more or until steak reaches desired internal temperature. Place steak on a plate or cutting board then allow to rest for 5-10 minutes. Slice into thin strips against the grain or into cubes.
- To individual bowls, add rice, steak, avocado, black beans, corn, cheese and onion. Drizzle with lime crema.
Notes
To add even more flavor use cilantro lime rice.
More topping ideas: black olives, bell pepper, grilled onions, jalapeños
Serving Suggestions
These bowls are perfect on their own, but I also love serving them with tortilla chips and extra lime wedges on the side. They work beautifully for weeknight dinners or casual gatherings with friends.
Nutrition & Notes
- Serves: 4
- Course: Main Course
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: About 2 hours 35 minutes including marinating
I have made these bowls many times, adjusting toppings based on what is in the fridge. They never disappoint and always feel fresh and filling.
Reader Reviews or Testimonials
With dozens of five-star reviews, this recipe has become a favorite for good reason. If you try it, I would love to hear how you built your bowl.
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