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- 1 lb flank steak - 2 cups cooked brown rice (or quinoa) - 1 cup cherry tomatoes, halved - 1 cup corn kernels (fresh or frozen) - 1 ripe avocado, diced - 1 cup black beans, rinsed and drained - 1/4 red onion, finely chopped - 1/4 cup fresh cilantro, chopped - Juice of 2 limes - 3 tablespoons olive oil - 2 teaspoons ground cumin - 2 teaspoons chili powder - Salt and black pepper to taste - Optional: Greek yogurt or sour cream for topping I chose flank steak for its rich flavor and tenderness. It cooks well on the grill and has a nice bite. Brown rice adds fiber and nutrients, making it a healthy base. You can also use quinoa if you prefer a gluten-free option. Cherry tomatoes bring sweetness and color. Corn adds crunch and brightness, while black beans boost protein and fiber. Avocado provides creaminess and healthy fats. Red onion adds a zesty kick, and cilantro gives freshness. Lime juice enhances all the flavors and adds a zesty twist. For a gluten-free meal, stick with brown rice or quinoa. If you want a vegetarian option, swap the flank steak for grilled tofu or portobello mushrooms. You can also use chickpeas for a protein boost. Adjust toppings to suit your taste. Add extra veggies or leave out the cheese to keep it plant-based. {{ingredient_image_2}} To start, mix the olive oil, lime juice, ground cumin, chili powder, salt, and black pepper in a bowl. Whisk them together until they blend well. This zesty marinade will make your steak taste amazing. Place the flank steak in the bowl and coat it well with the marinade. Cover the bowl with plastic wrap. Let it sit in the fridge for at least 30 minutes, but up to 2 hours is best. This time helps the steak soak up all those delicious flavors. Preheat your grill or grill pan to medium-high heat. Once it's hot, take the steak out of the marinade. Grill the steak for about 5-7 minutes on each side. The cooking time can change based on how you like your steak. For medium-rare, aim for 130°F. For medium, look for 145°F. After grilling, let the steak rest on a cutting board for about 5 minutes. This step helps keep the juices inside. Slice the steak against the grain into thin strips for the best texture. Grab a serving bowl to build your masterpiece. Start with a scoop of cooked brown rice or quinoa at the bottom. Next, add a layer of rinsed black beans. Then, sprinkle on some corn kernels and halved cherry tomatoes. Don't forget the diced avocado and finely chopped red onion. Make sure to arrange the ingredients nicely for a colorful bowl. Place the sliced steak on top of the veggies. Finish it off with a sprinkle of fresh cilantro. If you want, squeeze some extra lime juice over the top for an added zing. For a creamy touch, add a dollop of Greek yogurt or sour cream. Enjoy your beautifully layered Cilantro Lime Steak Bowl! Grilling steak can be easy if you follow a few steps. First, preheat your grill to medium-high heat, about 400°F. This helps create a nice sear. For medium-rare steak, grill for 5-7 minutes on each side. Use a meat thermometer to check the temperature. Aim for 130°F for medium-rare and 145°F for medium. After grilling, let the steak rest for 5 minutes. This step keeps the juices inside, making your steak more delicious. You can mix up the toppings to suit your taste. Try adding Greek yogurt for creaminess. It cools the heat from the spices. Sour cream is another great choice if you want a tangy kick. You can also sprinkle cheese, like feta or cotija, for extra flavor. Fresh salsa or guacamole can add a fun twist too. Be creative and make it your own! A good presentation makes your meal look inviting. Start with a colorful plate. Use a wooden board or a bright dish to serve. Layer the rice, beans, and veggies neatly in the bowl. Place the sliced steak on top to show off those pretty grill marks. Sprinkle fresh cilantro and add lime wedges for color. A simple, vibrant display makes your Cilantro Lime Steak Bowls pop! Pro Tips Marination Time Matters: Allowing the steak to marinate for longer, ideally up to 2 hours, will deepen the flavor and tenderness, making every bite more delicious. Rest the Steak: Always let the grilled steak rest for about 5 minutes before slicing. This helps retain the juices, ensuring a moist and flavorful experience. Choose Quality Ingredients: Fresh ingredients elevate the dish. Opt for ripe avocados, fresh cilantro, and quality flank steak for the best flavor. Customize Your Bowl: Feel free to add other favorite toppings like jalapeños, cheese, or different beans to personalize your steak bowl and suit your taste preferences. {{image_4}} You can easily change the protein in this recipe. Chicken is a great swap. Use chicken breast or thighs. Simply marinate and grill them like the steak. Tofu is another option. Press and cube firm tofu, then marinate. Grill or sauté it for a tasty plant-based choice. Shrimp works well too. Toss peeled shrimp in the same marinade, then grill them until pink and cooked through. These swaps keep the meal fresh and exciting. While brown rice is delicious, you can switch it up. Quinoa is an excellent base. It’s packed with protein and cooks quickly. Use it just like rice in the bowls. For a lighter option, try lettuce cups. Fill large leaves with the toppings. This makes for a fun, fresh meal that feels more like a wrap. Each base adds a unique twist, making your bowl special. Topping choices can change your bowl's vibe. Try different veggies like bell peppers, cucumbers, or radishes. They add crunch and color. You can also use cheese. Feta or cotija offers a salty kick. For a creamy touch, add avocado or a dollop of Greek yogurt. Mixing and matching toppings lets you create a new experience every time you make these bowls. To store leftover Cilantro Lime Steak Bowls, first let them cool down. Place the bowls in airtight containers. This helps keep the flavors fresh. Store them in the fridge for up to three days. If you want to keep them longer, consider freezing. When reheating, use the microwave or stovetop. If using the microwave, cover the bowl with a damp paper towel. This keeps moisture in and prevents drying. Heat in short bursts, stirring in between. On the stovetop, add a splash of water and cover the pan. This helps steam the food. For marinated steak, place it in a freezer bag. Remove as much air as possible before sealing. This prevents freezer burn. You can freeze the assembled bowls, but avoid adding fresh ingredients like avocado. When ready to eat, thaw in the fridge overnight and reheat as described above. The best steak for this dish is flank steak. It is tender and flavorful. Flank steak absorbs marinades well, making it perfect for this recipe. You can also use skirt steak or sirloin if you prefer. These cuts can provide a great taste and texture. You can marinate the steak for 30 minutes to 2 hours. If you have more time, marinating overnight enhances the flavor even more. Just be careful not to marinate too long, as the acid from the lime can change the texture. Yes, you can prepare the bowls ahead of time. Cook the steak and let it cool before slicing. Store the components separately in the fridge. You can assemble the bowls when you are ready to eat. This makes for a quick and tasty meal later! Cilantro Lime Steak Bowls offer a tasty blend of flavors and textures. We discussed key ingredients, marination, grilling, and assembly steps to create a satisfying meal. You can customize it with various proteins, bases, and toppings. I shared tips for grilling and storage to help keep your bowls fresh. Remember, meal prep can save time and add variety to your diet. Enjoy experimenting with this recipe and make it your own!

Zesty Cilantro Lime Steak Bowls

A vibrant and flavorful bowl featuring marinated flank steak, fresh vegetables, and zesty lime.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 4
Calories 500 kcal

Ingredients
  

  • 1 lb flank steak
  • 2 cups cooked brown rice
  • 1 cup cherry tomatoes, halved
  • 1 cup corn kernels
  • 1 ripe avocado diced
  • 1 cup black beans, rinsed and drained
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 limes juiced
  • 3 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • to taste salt and black pepper
  • optional Greek yogurt or sour cream for topping

Instructions
 

  • In a mixing bowl, whisk together the olive oil, lime juice, ground cumin, chili powder, salt, and black pepper until well combined. Place the flank steak in the bowl, ensuring it is thoroughly coated with the marinade. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes to 2 hours for maximum flavor absorption.
  • Preheat your grill or grill pan over medium-high heat. Once hot, remove the steak from the marinade and grill it for approximately 5-7 minutes on each side, adjusting the time based on your preference for doneness (130°F for medium-rare, 145°F for medium). After grilling, transfer the steak to a cutting board and allow it to rest for about 5 minutes. Slice the steak against the grain into thin strips.
  • Using a serving bowl as your base, add a generous scoop of cooked brown rice or quinoa at the bottom. Layer on top a portion of rinsed black beans, corn kernels, halved cherry tomatoes, diced avocado, and finely chopped red onion. Arrange these ingredients attractively to create a colorful display.
  • Neatly arrange the sliced steak over the prepared layer of ingredients in the bowl, creating an eye-catching presentation.
  • Sprinkle the chopped fresh cilantro generously over the steak and veggies. For an added burst of flavor, squeeze a bit of extra lime juice on top.
  • For an extra creamy touch, consider adding a dollop of Greek yogurt or sour cream on top of the assembled bowl. This can act as a delicious contrast to the zesty flavors.

Notes

Serve on a colorful plate and consider adding lime wedges for garnish.
Keyword bowl, cilantro, healthy, lime, steak