Go Back
- 1 lb flank steak - 1/4 cup fresh cilantro, finely chopped - Zest and juice of 2 limes - 2 tablespoons extra-virgin olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and freshly ground black pepper, to taste - 1 cup jasmine rice - 1 can black beans, thoroughly rinsed and drained - 1 cup corn (fresh or frozen) - 1 ripe avocado, pitted and sliced - 1/2 cup cherry tomatoes, halved - Sour cream (optional, for serving) - Extra fresh cilantro for garnish The marinade brings great flavor to the steak. You will need fresh cilantro, lime juice, and lime zest. The lime juice adds tang, while the zest gives a burst of citrus. Extra-virgin olive oil adds richness. The spices—ground cumin, smoked paprika, and garlic powder—give it depth. Don’t forget the salt and pepper to season! For a special touch, add sour cream to each bowl. It provides creaminess that balances the flavors. You can also use extra fresh cilantro for garnish. This adds a bright pop of color and flavor to your dish. The avocado and cherry tomatoes add freshness and texture, making each bite delightful. {{ingredient_image_2}} To start, we need to marinate the steak for great flavor. In a medium bowl, whisk together the lime juice, lime zest, chopped cilantro, olive oil, cumin, smoked paprika, garlic powder, salt, and pepper. This mix makes a tasty marinade. Place the flank steak in a resealable zip-lock bag and pour the marinade over it. Make sure the steak is well coated. Seal the bag tightly and put it in the fridge. Let it marinate for at least 30 minutes. For even more flavor, you can leave it for up to 2 hours. Next, we cook the rice. In a medium saucepan, combine 1 cup of jasmine rice with 2 cups of water. Add a pinch of salt for taste. Bring it to a boil over medium-high heat. Once it boils, cover the pan with a lid. Reduce the heat to low and let it simmer for 15 minutes. The rice will absorb all the water and become tender. After cooking, remove it from heat and fluff the rice with a fork. Keep it warm for later. Now, it's time to grill the steak. Preheat your grill pan or outdoor grill to medium-high heat. Take the flank steak out of the marinade. Let any extra marinade drip off and toss it away. Grill the steak for 3-5 minutes on each side. Cooking time depends on how you like your steak. For rare, grill for about 3 minutes. For medium, grill for about 5 minutes. When done, place it on a cutting board and let it rest for 5 minutes. This resting time keeps the steak juicy. After that, slice it against the grain into thin strips. As we assemble the bowls, start with a scoop of jasmine rice as the base. Add a portion of black beans and corn on top of the rice. Then, arrange the sliced steak in a neat line over the beans and corn. Top it off with avocado slices and halved cherry tomatoes. For an extra kick, drizzle some lime juice over the top if you like. If you want, add a dollop of sour cream to each bowl. Finish by garnishing with extra fresh cilantro. This adds a pop of color and flavor. Serve your cilantro lime steak bowls right away and enjoy a vibrant, flavorful meal! For the best flavor, marinate the flank steak for at least 30 minutes. This gives the meat time to soak up all the tasty lime juice and spices. If you can wait, marinate for up to 2 hours. The longer the steak sits in the marinade, the more flavor it gains. Just remember to keep it in the fridge while it marinates. Cooking steak perfectly is key. For a rare steak, grill it for about 3 minutes on each side. If you like it medium, go for 5 minutes on each side. Always let the steak rest after cooking. This helps keep the juices inside. Slice it against the grain for the best texture. To make fluffy jasmine rice, rinse it first to remove excess starch. Use a 1:2 ratio of rice to water. Bring it to a boil, then cover and let it cook on low heat for 15 minutes. After cooking, fluff the rice with a fork to separate the grains. This keeps it light and airy, perfect for your steak bowl. Pro Tips Marinate Longer for Flavor: For the best flavor infusion, marinate the flank steak for at least 2 hours or even overnight if time allows. Rest the Steak: Always let the steak rest for at least 5 minutes after grilling. This helps retain the juices, ensuring each bite is tender and flavorful. Cook Rice Perfectly: Use a 2:1 water-to-rice ratio and avoid lifting the lid during cooking to ensure fluffy jasmine rice without sticking. Fresh Ingredients Matter: Use fresh lime juice and ripe avocados for the best taste. Quality ingredients elevate the entire dish. {{image_4}} You can make a tasty vegetarian version of cilantro lime bowls. Swap the flank steak for grilled portobello mushrooms or marinated tofu. Both options soak up the marinade well. They bring a rich flavor and texture. Use the same marinade to keep the taste consistent. While jasmine rice is great, you can switch things up. Try quinoa, brown rice, or even cauliflower rice. Each grain adds a unique flavor and texture. Quinoa packs more protein, while cauliflower rice is lower in carbs. Choose what fits your diet and taste best. Want to kick up the flavor? Add more spices to the marinade! Try adding chili powder for heat or a pinch of oregano for depth. You can also mix in fresh herbs like parsley or dill. Each addition can change the dish and make it even more delicious. After enjoying your cilantro lime steak bowls, store any leftovers in airtight containers. Make sure to separate the rice, steak, beans, and toppings. This keeps each part fresh. You can keep them in the fridge for up to three days. If you want to eat them later, consider freezing. When it's time to eat your leftovers, reheating properly is key. For rice, add a splash of water in a microwave-safe bowl. Cover it with a damp paper towel. Heat it for about one minute, then stir. For steak, slice it thinly for even heating. Use a skillet over medium heat with a little oil. Heat for about three to five minutes until warm. If you want to prep ahead, freeze your cilantro lime steak bowls in portions. Place rice, beans, and steak in separate containers. Avoid freezing fresh toppings like avocado and tomatoes. These do not freeze well. When ready to eat, thaw overnight in the fridge. Then, reheat as mentioned above. Enjoy your meal without the fuss! The best cut for cilantro lime steak bowls is flank steak. It has great flavor and tenderness when cooked right. Flank steak absorbs marinades well, which makes it perfect for this recipe. You can also use skirt steak or sirloin if you prefer. Just remember to slice it against the grain for the best texture. Yes, you can prepare many parts of these bowls ahead of time. You can marinate the steak a few hours before cooking. Cooked jasmine rice and black beans can be stored in the fridge for up to three days. To keep the toppings fresh, slice the avocado right before serving. This way, it stays bright and green. You can customize your steak bowl easily! Here are some ideas: - Add greens: Spinach or mixed greens can add a fresh crunch. - Use different beans: Try pinto or kidney beans instead of black beans. - Add cheese: Feta or shredded cheese can give a nice salty bite. - Spice it up: Add jalapeños for heat or hot sauce for extra flavor. Feel free to mix and match your favorite toppings! In this post, we covered fresh ingredients for your marinade and steps to create delicious steak bowls. We discussed marinating, cooking, and assembling, ensuring your meal is both tasty and fun. I shared tips for perfect doneness and keeping your rice fluffy. Plus, we explored healthy variations and how to store leftovers. Remember, cooking should bring joy. Keep experimenting and enjoy your meals!

Cilantro Lime Steak Bowls

A vibrant and flavorful dish featuring marinated flank steak, jasmine rice, black beans, corn, avocado, and fresh cilantro.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 600 kcal

Ingredients
  

  • 1 lb flank steak
  • 1/4 cup fresh cilantro, finely chopped
  • 2 limes zest and juice
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • to taste salt and freshly ground black pepper
  • 1 cup jasmine rice
  • 1 can black beans, thoroughly rinsed and drained
  • 1 cup corn (fresh or frozen)
  • 1 ripe avocado, pitted and sliced
  • 1/2 cup cherry tomatoes, halved
  • optional sour cream, for serving
  • extra fresh cilantro for garnish

Instructions
 

  • In a medium bowl, whisk together the lime juice, lime zest, chopped cilantro, olive oil, cumin, smoked paprika, garlic powder, salt, and black pepper. Place the flank steak in a resealable zip-lock bag and pour the marinade over the steak, ensuring it's well coated. Seal the bag tightly and refrigerate for at least 30 minutes, allowing the flavors to meld. For a more intense flavor, marinate for up to 2 hours.
  • In a medium saucepan, combine 1 cup of jasmine rice with 2 cups of water and a generous pinch of salt. Bring to a boil over medium-high heat. Once boiling, cover the pan with a lid, reduce the heat to low, and let it simmer for 15 minutes, or until the rice has absorbed all the water and is tender. Remove from heat and fluff the rice with a fork. Set aside, keeping it warm.
  • Preheat a grill pan or outdoor grill to medium-high heat. Remove the flank steak from the marinade, allowing excess marinade to drip off—discard the marinade. Grill the steak for approximately 3-5 minutes on each side, depending on your preferred doneness (3 minutes for rare, 5 for medium). Once cooked, transfer the steak to a cutting board and let it rest for 5 minutes. This helps keep it juicy. After resting, slice the steak against the grain into thin strips.
  • To assemble each bowl, start with a generous scoop of jasmine rice as the base. Add a portion of black beans and corn on top. Then arrange the sliced steak in a neat line over the beans and corn. Add the avocado slices and halved cherry tomatoes for freshness. For an extra citrusy kick, drizzle additional lime juice over the top if desired.
  • If you’re using sour cream, add a dollop to each bowl. Finish by garnishing with extra fresh cilantro for a pop of color and flavor. Serve immediately and enjoy your vibrant and flavorful meal!

Notes

For a more intense flavor, marinate the steak for up to 2 hours.
Keyword bowl, cilantro, healthy, lime, steak