Cilantro Lime Steak Bowls
If you’re craving a dinner that’s bold, colorful, and bursting with flavor, these Cilantro Lime Steak Bowls will hit the spot. Juicy marinated flank steak meets zesty lime, fresh cilantro, creamy avocado, and a medley of vibrant vegetables for a meal that’s as nourishing as it is delicious. Inspired by Mexican-style flavors, this easy steak bowl is perfect for healthy weeknight dinners or meal prep. It’s quick, customizable, and packed with protein, making it one of my favorite easy healthy dinner steak recipes to serve my family after a long day.
Quick Recipe Overview
| Prep Time: | 15 minutes (plus 30 minutes–4 hours marinating) |
|---|---|
| Cook Time: | 15 minutes |
| Total Time: | 45 minutes – 1 hour |
| Yield: | 4 servings |
| Course: | Main Dish |
| Cuisine: | Mexican-Inspired |
| Method: | Grilling, Stovetop |
| Difficulty: | Easy |
| Calories: | 580 kcal |
Why You’ll Love This Recipe
- Zesty and refreshing: The lime and cilantro marinade gives the steak a bright, tangy kick.
- Perfect for busy nights: With minimal prep and quick cook time, this makes an ideal weeknight dinner.
- Nutrient-rich: Packed with lean protein, healthy fats, and fiber from beans and veggies.
- Customizable: Add your favorite toppings like jalapeños, peppers, or spicy salsa for a personalized bowl.
- Great for meal prep: Assemble in containers for grab-and-go lunches that taste amazing even cold.
Cilantro Lime Steak Bowls Recipe
- Total Time: 45 minutes – 1 hour
- Yield: 4 servings 1x
Description
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.
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
1. In a medium bowl, whisk together lime juice, olive oil, cilantro, garlic, cumin, chili powder, salt, and black pepper.
2. Add flank steak and coat well. Cover and refrigerate at least 30 minutes, preferably 2–4 hours.
3. Cook rice according to package directions. Heat black beans in a small saucepan over medium heat for about 5 minutes. Season with a pinch of salt or cumin if desired. Cook corn if using fresh (boil or sauté briefly) or heat frozen corn as needed.
4. Preheat grill or grill pan to medium-high heat. Remove steak from marinade and let excess drip off. Discard marinade. Grill steak 4–5 minutes per side for medium-rare or until desired doneness (130°F for medium-rare). Let rest 5–10 minutes, then slice thinly against the grain.
5. 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.
Notes
Resting the steak after cooking keeps it juicy and tender.
Customize your bowls with extra veggies, jalapeños, or hot sauce for added spice.
Marinate the steak overnight for deeper flavor.
No grill? Use a cast-iron skillet instead.
- Prep Time: 15 minutes (+30 min–4 hr marinating)
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling, Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 4g
- Sodium: 670mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 36g
- Cholesterol: 70mg
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
Ingredient Tips Table
| Ingredient | Tip Example |
|---|---|
| Flank steak | Marinate for at least 30 minutes, but overnight for maximum flavor. |
| Lime juice | Use freshly squeezed limes for the brightest, most natural flavor. |
| Cilantro | Chop just before serving to maintain its aroma. |
| Avocado | Slice right before eating to prevent browning. |
| Feta cheese | Adds a tangy balance to the lime and steak, but can be omitted for dairy-free. |
Step-by-Step Instructions
- Marinate the steak: In a medium bowl, whisk together lime juice, olive oil, cilantro, garlic, cumin, chili powder, salt, and black pepper. Add flank steak, coat well, and cover. Refrigerate for at least 30 minutes or up to 4 hours.
- Prepare rice and beans: Cook rice according to package instructions. Heat black beans in a small saucepan for about 5 minutes, seasoning with salt or cumin if desired. Cook corn briefly if using fresh, or heat frozen or canned corn until warm.
- Grill the steak: Preheat your grill or grill pan to medium-high heat. Remove steak from marinade and let excess drip off. Grill 4–5 minutes per side for medium-rare, or until internal temperature reaches 130°F. Rest for 5–10 minutes, then slice thinly against the grain.
- Assemble the bowls: Divide rice among bowls. Add black beans, corn, tomatoes, avocado slices, and red onion. Top with sliced steak and sprinkle with feta if using. Garnish with cilantro and serve with lime wedges.
Helpful Tips
- Resting the steak after grilling helps keep it juicy and flavorful.
- For a grain-free option, swap rice with cauliflower rice.
- Add a drizzle of chipotle mayo or Greek yogurt for extra creaminess.
- Double the marinade and save half for a dressing or drizzle.
Expert Tips for the Best Results
- Don’t over-marinate: More than 8 hours can break down the steak’s texture.
- Slice against the grain: This ensures every bite is tender and easy to chew.
- Char the corn: A quick sear on the grill gives a smoky sweetness.
- Balance flavors: Taste before serving and add extra lime for brightness.
Recipe Variations
- Cilantro Lime Steak and Rice Bowls: Serve over jasmine or basmati rice for a hearty meal.
- Low-Carb Bowl: Replace rice with cauliflower rice or zucchini noodles.
- Vegetarian Option: Substitute grilled portobello mushrooms or tofu for steak.
- Southwest Style: Add jalapeños, roasted peppers, or spicy salsa for extra heat.
Make Ahead & Freezer Tips
You can marinate the steak up to 24 hours in advance for deeper flavor. Store cooked components separately in airtight containers for up to 3 days in the fridge. Freeze cooked steak slices for up to 1 month, then thaw overnight before reheating.
Serving Suggestions
Serve in wide bowls for a beautiful presentation. Garnish with extra cilantro, lime wedges, and a sprinkle of feta or cotija cheese. Add tortilla chips on the side for crunch.
Pairing Ideas
Pair this fresh steak bowl with sparkling water infused with lime, or a light Mexican lager. For a non-alcoholic option, a chilled glass of hibiscus tea adds a floral balance to the zesty flavors.
Love fresh and vibrant steak dinners? You’ll also enjoy my Mediterranean Steak Bowl Recipe. It’s a colorful, protein-packed bowl featuring juicy steak, crisp veggies, and zesty lemon dressing for a wholesome, delicious meal.
Storage and Reheating Tips
Store leftover steak and toppings separately in airtight containers for up to 3 days. Reheat steak gently in a skillet or microwave for 30 seconds to preserve tenderness. Avoid reheating avocado and tomatoes to keep them fresh.
Frequently Asked Questions (FAQs)
1. Can I use another cut of steak?
Yes, skirt or sirloin steak work perfectly for this recipe. Adjust cooking time slightly for thickness.
2. Can I make it dairy-free?
Absolutely! Skip the feta or replace it with a vegan cheese alternative.
3. What’s the best rice to use?
Brown rice adds nuttiness and fiber, while jasmine or white rice gives a soft, fluffy base.
4. Can I meal prep these bowls?
Yes, assemble the bowls without avocado, then add it fresh right before eating.
5. How can I make it spicier?
Add cayenne pepper to the marinade or top with sliced jalapeños.
6. Can I bake the steak instead of grilling?
Yes, bake at 425°F for about 12–15 minutes, flipping halfway through.
7. How do I keep it healthy?
Use lean steak, olive oil, and fresh toppings. Skip cheese or use half the amount for a lighter version.
Nutrition Info
| Serving Size: | 1 serving |
|---|---|
| Calories: | 580 kcal |
| Protein: | 36g |
| Carbohydrates: | 48g |
| Fat: | 26g |
| Saturated Fat: | 5g |
| Fiber: | 9g |
| Sugar: | 4g |
| Sodium: | 670mg |
Nutrition facts are estimates and may vary depending on your ingredients and preparation. Please consult a nutritionist for precise dietary information.
Author’s Note
Hola! This Cilantro Lime Steak Bowl takes me right back to sunny evenings grilling in my Orlando backyard, where fresh lime juice and cilantro always made the meal shine. My family loves how customizable and colorful this dish is, and I love that it fits right into our healthy eating routine without sacrificing flavor.
Final Thoughts
These Cilantro Lime Steak Bowls are the perfect mix of vibrant, fresh, and satisfying. They’re healthy, easy, and ideal for busy weeknights when you want something delicious yet balanced. For more easy healthy dinner ideas, try my Mediterranean Steak Bowl Recipe or Baked Orange Rosemary Chicken.
