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.
Ingredients
Scale
Steak Marinade
- 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
Main Bowl Ingredients
- 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
Lime Crema
- 1 cup sour cream
- 2 teaspoons Tajin seasoning
- Juice of 1 lime
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
Nutrition
- Serving Size: 1 bowl
- Calories: 650 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 38 g
- Saturated Fat: 10 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 45 g
- Cholesterol: 110 mg
Keywords: cilantro lime steak bowls, grilled steak bowl, Mexican steak bowl, healthy steak recipes, avocado steak bowl, lime crema, easy steak recipe
