Name: Cilantro Lime Steak Bowls Recipe
Prep time: 15 min
Cook time: 20 min
Total time: PT-489564H16M55S
Cuisine: Mexican
Ingredients: 2 lbs flank steak; 1/2 cup avocado or olive oil; Zest of 1 lime; Juice of 2 limes; 4 cloves fresh garlic, minced or finely chopped; 1/2 cup chopped cilantro; 2 teaspoons kosher salt; 1/2 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; 1/2 red onion, diced; 1 cup sour cream; 2 teaspoons Tajin seasoning; Juice of 1 lime

Jump to Recipe

If you are looking for a vibrant, flavorful dish that brings fresh zest and hearty satisfaction to your table, these Cilantro Lime Steak Bowls are an absolute game changer. Juicy marinated flank steak infused with bright lime and fragrant cilantro, paired with creamy avocado, zesty black beans, and fluffy rice, all crowned with a tangy lime crema, create a bowl bursting with color and bold tastes. Whether for a casual weeknight dinner or a lively gathering, this recipe delivers big on flavor while feeling fresh and wholesome. Trust me, once you try these bowls, they’ll quickly become one of your favorites!

Cilantro Lime Steak Bowls Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, everyday ingredients is the best part of making Cilantro Lime Steak Bowls. Each element plays a vital role in balancing the bowl’s rich, tangy, creamy, and savory notes, ensuring every bite excites your palate. Here’s what you’ll need to make this dish come to life:

2 lbs flank steak: This lean cut is perfect for marinating and grilling, giving great texture and beefy flavor.
1/2 cup avocado or olive oil: Provides richness to the marinade and helps tenderize the steak.
Zest of 1 lime: Adds an aromatic citrus punch that brightens the marinade.
Juice of 2 limes: Gives tangy acidity to balance the richness of the steak and oil.
4 cloves fresh garlic, minced: Infuses savory depth that complements the cilantro and lime.
1/2 cup chopped cilantro: Fresh and herbaceous, the star flavor in the dish.
2 teaspoons kosher salt: Enhances all flavors and seasons the steak perfectly.
1/2 teaspoon freshly ground black pepper: Adds a gentle heat without overpowering.
4 cups cooked rice or riced cauliflower: Provides a warm, satisfying base with a neutral flavor canvas.
2 avocados, sliced: Creamy texture that balances the zesty marinade and spicy elements.
1 can (15 oz) black beans, heated: Earthy and hearty, they add protein and body to the bowls.
1 can (15 oz) corn, heated: Sweet crunch that contrasts beautifully with the savory steak.
1 cup shredded cheddar cheese: Melty, sharp, and comforting—this cheese ties the dish together.
1/2 red onion, diced: Adds a slight bite and pop of color for freshness.
For the lime crema: 1 cup sour cream, 2 teaspoons Tajin seasoning, juice of 1 lime: This zesty sauce brings a creamy, spicy finish that takes the bowls to the next level.

How to Make Cilantro Lime Steak Bowls

Step 1: Marinate the Steak

Start by placing your flank steak in a shallow dish or a resealable plastic bag. In a separate bowl, whisk together the avocado or olive oil, lime zest, lime juice, freshly minced garlic, chopped cilantro, kosher salt, and pepper. Pour this vibrant marinade over the steak, making sure it is coated on both sides. Marinating for anywhere between 30 minutes to 3 hours allows the meat to soak up all the zesty, herbal flavors, tenderizing it while prepping it for the grill. This step is where the magic begins, as the fresh lime and cilantro truly infuse the steak with mouthwatering brightness.

Step 2: Grill the Steak

Preheat your grill to medium-high and place the marinated flank steak directly over the heat. Grill it for about 10 minutes on one side, then flip and cook for another 10 minutes or until it reaches your preferred level of doneness. Once cooked, transfer the steak to a plate or a cutting board and let it rest for 5 to 10 minutes. Resting is crucial because it lets the juices redistribute, keeping your steak tender and juicy with every bite.

Step 3: Slice the Steak

Carefully slice the rested steak thinly against the grain—this ensures each piece is tender rather than chewy. You can also cut it into bite-sized cubes if you prefer that style in your bowl. These perfectly sliced pieces will be the hearty protein star of your Cilantro Lime Steak Bowls.

Step 4: Assemble the Bowls

Now the fun part: building your bowls layer by layer. Start with a soft bed of cooked rice or riced cauliflower for a lighter option. Add a generous portion of the sliced steak, followed by creamy avocado slices, warmed black beans and corn for earthiness and sweetness. Sprinkle shredded cheddar cheese and diced red onion on top, giving you bursts of melty and crisp textures in every spoonful. Finally, drizzle with the homemade lime crema, which adds a cooling tang and subtle spice that pulls the whole dish together beautifully.

How to Serve Cilantro Lime Steak Bowls

Garnishes

To elevate your Cilantro Lime Steak Bowls, fresh garnishes are a great way to add extra flavor and flair. Consider adding chopped cilantro leaves for a pop of fresh green and herbal brightness. A sprinkle of extra Tajin or chili powder can bring an enticing kick of mild heat. Thin lime wedges are perfect for guests who want to squeeze more citrusy zest onto their bowls. These simple garnishes brighten the presentation and enhance the vibrant flavor profile you’ve created.

Side Dishes

While the Cilantro Lime Steak Bowls are satisfying on their own, complementary sides can make the meal even more festive. A fresh green salad with a light vinaigrette helps balance the richness of the steak and crema. Warm, soft corn tortillas or crispy tortilla chips offer a fun way to scoop up every delicious bite. For something simple, a side of grilled vegetables or roasted sweet potatoes adds a smoky sweetness and seasonal touch to round out the meal.

Creative Ways to Present

Presentation makes dining even more delightful. Serve your Cilantro Lime Steak Bowls in colorful ceramic bowls or rustic stoneware to emphasize the vibrant ingredients. You can also layer the components in a clear glass jar or bowl to show off the pretty layers of rice, steak, and veggies—perfect for entertaining or meal prep. For a fun twist, serve the steak and toppings over warm hearty nachos and think of them as loaded steak nachos with a zesty crema drizzle!

Make Ahead and Storage

Storing Leftovers

Leftover Cilantro Lime Steak Bowls keep well in airtight containers in the refrigerator for up to 3 days. Keep the components separate if possible—the steak, rice, beans, and corn stored individually help maintain freshness and texture. This way, when you’re ready to eat, your bowls will taste just as vibrant as when first made.

Freezing

You can freeze cooked steak and rice separately to preserve them longer, up to 2 months. It’s best not to freeze the avocado or lime crema as their texture and flavor deteriorate upon thawing. When ready, thaw frozen ingredients overnight in the fridge, then reheat gently before assembling your bowls.

Reheating

Reheat your leftovers gently in the microwave or on the stove—avoid overheating to prevent drying out the steak. Warm the beans and rice together, then add the steak at the end to preserve its tenderness. Top with fresh avocado slices and a drizzle of lime crema right before serving to bring back the dish’s freshness.

FAQs

Can I use other cuts of steak for Cilantro Lime Steak Bowls?

Absolutely! While flank steak is ideal for marinating and grilling, skirt steak or sirloin also work beautifully. Just adjust cooking times based on thickness to avoid toughness.

Is it possible to make this recipe gluten-free?

Yes, Cilantro Lime Steak Bowls are naturally gluten-free as long as you verify that your canned beans, corn, and seasonings do not contain any gluten additives.

How long can I marinate the steak?

You can marinate the steak anywhere from 30 minutes up to 3 hours. Beyond that, the lime juice may start to “cook” the meat, which can change the texture.

Can I make the lime crema vegan?

Definitely! Swap the sour cream for a plant-based yogurt or cashew cream, and use a vegan-friendly seasoning to keep the tangy creaminess but make it entirely vegan.

What are some good alternatives to rice in this dish?

Riced cauliflower is a fantastic low-carb alternative that keeps the bowl light while maintaining the fluffy texture you want. Quinoa or farro can also add an interesting nutty flavor and chewy texture.

Final Thoughts

These Cilantro Lime Steak Bowls have a way of bringing joy to any meal with their bright flavors, fresh ingredients, and comforting textures. They’re ideal when you want something easy to prep but impressive on the plate and bursting with vibrant tastes. Give this recipe a try the next time you crave a fun, fresh, and satisfying dinner—I promise it will quickly become your go-to favorite!

Cilantro Lime Steak Bowls Recipe

★★★★★

5.1 from 10 reviews

Author: Elara
Total Time: 35 minutes to 3 hours 35 minutes (including marinating)
Yield: 4 servings 1x
Diet: Gluten Free

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Description

Cilantro Lime Steak Bowls are a vibrant and flavorful dish featuring marinated flank steak grilled to perfection and served over a bed of rice or riced cauliflower, topped with fresh avocado, black beans, corn, cheddar cheese, and a zesty lime crema. This easy-to-make bowl combines citrusy, herby, and smoky flavors for a satisfying and nutritious meal.

Instructions

Marinate the Steak: Place the flank steak in a shallow dish or zip-top bag. In a small bowl, whisk together the avocado or olive oil, lime zest, lime juice, minced garlic, chopped cilantro, kosher salt, and black pepper. Pour the marinade over the steak, making sure both sides are well coated. Cover or seal the dish and refrigerate for at least 30 minutes and up to 3 hours to allow flavors to meld.
Grill the Steak: Preheat your grill to medium-high heat. Place the marinated steak on the grill and cook for 10 minutes. Flip the steak and grill for an additional 10 minutes or until it reaches your desired level of doneness. Remove the steak from the grill and transfer it to a plate or cutting board. Let it rest for 5 to 10 minutes to retain juices.
Slice the Steak: After resting, slice the steak thinly against the grain to ensure tenderness. You can also cut the steak into bite-sized cubes if preferred.
Assemble the Bowls: In individual serving bowls, layer the cooked rice or riced cauliflower as the base. Top with sliced steak, sliced avocado, heated black beans, heated corn, shredded cheddar cheese, and diced red onion.
Prepare the Lime Crema: In a small bowl, combine sour cream, Tajin seasoning, and lime juice. Whisk until smooth and creamy. Drizzle the lime crema generously over the assembled bowls for a tangy and spicy finish.

Notes

You can substitute flank steak with skirt steak or sirloin for similar results.
For a low-carb version, use riced cauliflower instead of rice.
Marinating the steak longer than 3 hours is not recommended as the citrus can begin to ‘cook’ the meat and alter texture.
Adjust the Tajin seasoning in the lime crema to taste if you prefer less spice.
Leftover bowls can be refrigerated and enjoyed within 2-3 days.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Grilling
Cuisine: Mexican