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Cilantro Lime Steak Bowls

Cilantro Lime Steak Bowls: A Zesty Twist on Dinner

Enjoy these Cilantro Lime Steak Bowls for a healthy, customizable dinner bursting with flavor and freshness.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak and Marinade
  • 1 pound Flank steak Can be substituted with skirt steak, sirloin, or ribeye.
  • 1/4 cup Fresh lime juice Juice from about 2 limes.
  • 1/4 cup Olive oil Avocado oil also works.
  • 1/4 cup Fresh cilantro, chopped Parsley can be used for a milder flavor.
  • 3 cloves Garlic, minced Substitute with 1 teaspoon garlic powder if needed.
  • 1 teaspoon Ground cumin Omit for a milder flavor.
  • 1 teaspoon Chili powder Adjust to taste or replace with paprika.
  • 1 teaspoon Salt Adjust to taste.
  • 1/2 teaspoon Black pepper Freshly ground preferred.
For the Bowl Assembly
  • 1 cup Cooked rice White or brown; quinoa or cauliflower rice can be used.
  • 1 can Black beans, rinsed and drained Substitute with pinto beans or omit.
  • 1 cup Corn Fresh, frozen, or canned.
  • 1 cup Cherry tomatoes, halved Regular diced tomatoes can be substituted.
  • 1 whole Avocado, sliced Diced cucumbers can be used instead.
  • 1/2 cup Red onion, diced Green onions can be used for a milder taste.
  • 1/2 cup Feta cheese, crumbled, optional Omit for dairy-free version.
For Serving
  • Extra cilantro For garnish.
  • Lime wedges For serving.

Equipment

  • medium bowl
  • small saucepan
  • Grill or grill pan

Method
 

Step-by-Step Instructions
  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, then cover and refrigerate for at least 30 minutes.
  2. While the steak marinates, cook rice according to package directions (15-20 minutes) and warm black beans in a saucepan for about 5 minutes, setting aside once heated.
  3. If using fresh corn, bring a pot of water to a boil and blanch corn for 2-3 minutes, then drain. If using frozen corn, heat according to package instructions.
  4. Preheat grill or grill pan to medium-high heat (about 400°F). Pat the steak dry to remove excess marinade before grilling.
  5. Grill flank steak for 4-5 minutes on each side for medium-rare. Remove when firm yet slightly springy to the touch.
  6. Let the steak rest for 5-10 minutes before slicing thinly against the grain.
  7. To assemble, divide cooked rice into bowls, layering with black beans, corn, cherry tomatoes, avocado, and red onion.
  8. Top each bowl with sliced steak, crumbled feta cheese if desired, and garnish with extra cilantro and lime wedges.

Nutrition

Serving: 1bowlCalories: 650kcalCarbohydrates: 70gProtein: 40gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 700mgPotassium: 800mgFiber: 15gSugar: 5gVitamin A: 400IUVitamin C: 20mgCalcium: 80mgIron: 3mg

Notes

For optimal tenderness, slice the steak against the grain and feel free to substitute or add favorite vegetables to personalize your bowls.

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