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Flavorful Cilantro Lime Steak Bowls: 7 Amazing Tips

Cilantro Lime Steak Bowls
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Enjoy these flavorful Cilantro Lime Steak Bowls, featuring tender marinated steak, zesty cilantro lime rice, seasoned black beans, and a fresh corn salsa. This customizable and easy recipe is perfect for a delicious weeknight dinner or meal prep.

Ingredients

Scale
  • 2 lbs flank steak or skirt steak
  • 1/4 cup olive oil
  • 1/4 cup lime juice, freshly squeezed
  • 2 cloves garlic, minced
  • 1 jalapeno, seeded and minced (optional)
  • 1/4 cup chopped cilantro
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked rice
  • 2 tablespoons lime juice, freshly squeezed
  • 1/4 cup chopped cilantro
  • 1 tablespoon olive oil or butter
  • 1/4 teaspoon salt
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/4 cup chopped red onion
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • Salt and pepper to taste
  • 2 ears of corn, kernels removed
  • 1/2 red bell pepper, diced
  • 1/4 red onion, finely chopped
  • 1 jalapeno, seeded and minced (optional)
  • 1/4 cup chopped cilantro
  • 2 tablespoons lime juice, freshly squeezed
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Optional Toppings: Avocado, Sour cream or Greek yogurt, Shredded cheese, Pico de gallo, Hot sauce, Lime wedges

Instructions

  1. Marinate the steak: Whisk together olive oil, lime juice, garlic, jalapeno (if using), cilantro, chili powder, cumin, smoked paprika, salt, and pepper in a bowl. Place steak in a bag or dish, pour marinade over, coat evenly, and refrigerate for at least 30 minutes or up to 4 hours.
  2. Prepare cilantro lime rice: If rice is not cooked, prepare it. While warm, fluff with a fork. Whisk together lime juice, cilantro, olive oil or butter, and salt in a small bowl. Pour over rice and stir gently.
  3. Cook black beans: Rinse and drain black beans. Heat olive oil in a saucepan over medium heat. Add red onion and garlic, cook until softened. Add black beans, cumin, and chili powder. Stir to combine and cook for 5-7 minutes until heated through. Season with salt and pepper.
  4. Make corn salsa: Combine corn kernels, diced red bell pepper, chopped red onion, minced jalapeno (if using), and cilantro in a bowl. Whisk together lime juice, olive oil, salt, and pepper in a separate bowl. Pour over corn mixture, stir gently, and let sit for 15 minutes.
  5. Cook the steak: Remove steak from marinade and pat dry. Heat a grill pan or grill to medium-high heat. Cook steak for 3-5 minutes per side for medium-rare, or to your desired doneness.
  6. Rest and slice steak: Remove steak from heat and let it rest for at least 10 minutes. Slice thinly against the grain.
  7. Assemble bowls: Start with a base of cilantro lime rice. Top with black beans, sliced steak, and corn salsa. Add your favorite optional toppings and serve.

Notes

  • Prepare rice, black beans, and corn salsa ahead of time for convenience.
  • Add more jalapeno or spicier chili powder for extra heat.
  • Substitute steak with grilled tofu or portobello mushrooms for a vegetarian option.
  • Use cauliflower rice for a grain-free version.
  • Add other vegetables like grilled bell peppers or zucchini.
  • These bowls are excellent for meal prepping and can be stored in the refrigerator for up to 4 days.
  • Resting and slicing the steak against the grain is crucial for tenderness.

Nutrition

Find it online: https://quizsavor.com/cilantro-lime-steak-bowls/

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