The sizzle of perfectly seared steak hitting the pan, that bright pop of fresh lime cutting through rich flavors some combinations just make your kitchen come alive. These cilantro lime steak bowls have become my weeknight obsession because they deliver restaurant-quality flavors in about twenty minutes flat.
Picture tender, juicy steak strips tossed with zesty lime and fresh cilantro, nestled over fluffy rice with your favorite toppings. It’s like those fancy grain bowls from trendy cafes, but you can make it with ingredients you probably already have. This healthy steak dish comes together so fast, you’ll wonder why you ever stressed about dinner. Get ready to elevate your weeknight meals with this guide!
I’ve been experimenting with different herb and citrus pairings for years, and this combination never fails to brighten even the most ordinary Tuesday night. The key, I’ve found, is in the timing knowing exactly when to add the lime makes all the difference. After testing over a dozen variations, I’m excited to share the insights that perfect this vibrant dish.
Cilantro Lime Steak Bowls Quick and Irresistible Dinner
Cilantro Lime Steak Bowls burst with zesty lime, juicy grilled steak, fresh veggies, and creamy avocado for a colorful, delicious dinner perfect for busy nights. This dish is one of the Healthy Steak Dishes and perfect for Quick And Easy Weeknight Dinner Recipes. Enjoy easy dinners with steak that are flavorful and satisfying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes – 1 hour (plus marinating time)
- Yield: 4 servings 1x 1x
- Category: Main Dish
- Method: Grilled
- Cuisine: Mexican-Inspired
Ingredients
- 1 pound flank steak
- ¼ cup fresh lime juice (about 2 limes)
- ¼ cup olive oil
- ¼ cup fresh cilantro chopped
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup cooked rice (white or brown)
- 1 can black beans rinsed and drained
- 1 cup corn (fresh frozen or canned)
- 1 cup cherry tomatoes halved
- 1 avocado sliced
- ½ cup red onion diced
- ½ cup feta cheese crumbled (optional)
- Extra cilantro for garnish
- Lime wedges for serving
Instructions
- Whisk together lime juice olive oil cilantro garlic cumin chili powder salt and black pepper in a medium bowl.
- Add flank steak coat well cover and refrigerate at least 30 minutes preferably 2-4 hours.
- Cook rice according to package directions.
- Heat black beans in a small saucepan over medium heat about 5 minutes season if desired.
- Cook corn if fresh or heat if frozen as needed.
- Preheat grill or grill pan to medium-high.
- Remove steak from marinade let excess drip off discard marinade.
- Grill steak 4-5 minutes per side for medium-rare or until desired doneness.
- Let rest 5-10 minutes then slice thinly against the grain.
- Divide rice into bowls add black beans corn cherry tomatoes avocado slices and red onion.
- Top with sliced steak and feta if using garnish with extra cilantro and lime wedges enjoy.
Notes
- Resting the steak after cooking keeps it juicy and tender
- Customize your bowls with other veggies or spicy toppings like jalapeños or hot sauce
- Marinate the steak overnight for deeper flavor if you have extra time
- No grill? Cook the steak in a cast-iron skillet instead
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 4 g
- Sodium: 670 mg
- Fat: 26 g
- Saturated Fat: 5 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 9 g
- Protein: 36 g
- Cholesterol: 70 mg
