These cilantro lime steak bowls are bright, hearty, and packed with flavor. Think juicy, citrusy steak over fluffy rice with crunchy veggies and a creamy drizzle to tie it all together. They’re weeknight-friendly but feel special enough for a relaxed weekend dinner.
The flavors are clean and vibrant, and the textures hit all the right notes. If you love simple meals that taste restaurant-level, this one’s for you.
What Makes This Recipe So Good
- Bold flavor without fuss: Lime, cilantro, garlic, and a touch of chili make the steak pop without complicated steps.
- Balanced bowl: You get protein, carbs, and fresh veggies all in one place. It’s satisfying and colorful.
- Customizable: Swap the base, change the toppings, or use a different cut of steak and it still works.
- Meal prep friendly: The components store well, so you can build bowls all week.
- Quick cook time: Steak sears in minutes, and the rest is simple assembly.
What You’ll Need
- For the steak and marinade:
- 1.25 to 1.5 pounds flank steak or skirt steak
- 3 tablespoons fresh lime juice (about 2 limes)
- 1 tablespoon lime zest
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup chopped fresh cilantro (plus extra for garnish)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder or chipotle powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- For the bowls:
- 3 cups cooked rice (white, brown, or cilantro-lime rice)
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 avocado, sliced
- Lime wedges, for serving
- Creamy cilantro-lime drizzle (optional but great):
- 1/2 cup plain Greek yogurt or sour cream
- 1 tablespoon fresh lime juice
- 2 tablespoons finely chopped cilantro
- 1/4 teaspoon salt
- 1–2 teaspoons water to thin, if needed
How to Make It
- Make the marinade: In a bowl, whisk lime juice, zest, olive oil, garlic, cilantro, cumin, chili powder, salt, and pepper.
- Marinate the steak: Pat the steak dry and place it in a resealable bag or shallow dish.
Pour in the marinade, coat well, and refrigerate 30 minutes to 2 hours. Longer gives more flavor, but don’t exceed 8 hours.
- Prep the bowl components: Cook rice. Rinse black beans.
Prep corn, tomatoes, onion, and avocado. Stir together the yogurt drizzle ingredients and set aside.
- Heat the pan or grill: Use a cast-iron skillet or grill over medium-high heat. Lightly oil the surface.
Let the steak come to room temp for about 15 minutes before cooking.
- Sear the steak: Remove excess marinade and pat the steak dry again for the best crust. Cook 3–5 minutes per side for medium-rare, depending on thickness. Use an instant-read thermometer if you have one.
- Rest and slice: Transfer the steak to a cutting board and rest 5–10 minutes.
Slice thinly against the grain for tenderness.
- Assemble the bowls: Add rice to each bowl. Top with steak slices, black beans, corn, tomatoes, and red onion. Add avocado and extra cilantro.
- Finish and serve: Drizzle with the cilantro-lime sauce, squeeze fresh lime over the top, and season to taste with a pinch of salt.
Storage Instructions
- Steak: Store sliced steak in an airtight container for up to 4 days.
Reheat gently to avoid overcooking.
- Rice and beans: Keep in separate containers for up to 4 days. Add a splash of water before reheating rice.
- Veggies: Store tomatoes, corn, and onion separately to keep them crisp. Cut avocado fresh when serving.
- Sauce: Refrigerate for up to 4 days.
Stir before using.
- Freezing: Freeze cooked steak (unsauced) and rice up to 2 months. Thaw overnight in the fridge before reheating.
Why This Is Good for You
- Protein-forward: Steak provides iron, zinc, and B vitamins, which support energy and recovery.
- Fiber-rich add-ins: Beans, corn, and veggies bring fiber that keeps you full and supports digestion.
- Fresh herbs and citrus: Cilantro and lime add bright flavor without heavy sauces or extra sugar.
- Healthy fats: Avocado and olive oil add satisfying fats that help absorb fat-soluble nutrients.
Common Mistakes to Avoid
- Skipping the pat-dry step: Wet steak won’t sear well. Dry it before it hits the heat.
- Over-marinating: Too much time in acidic marinade can make the steak mushy.
Keep it under 8 hours.
- Slicing with the grain: Always slice against the grain so the meat stays tender.
- Crowding the pan: If the steak is too big for your skillet, cut it in half or use a grill. Crowding leads to steaming.
- Building soggy bowls: Keep wet and dry components separate until serving, especially for meal prep.
Variations You Can Try
- Swap the base: Use cauliflower rice, quinoa, or shredded cabbage for a lighter bowl.
- Change the protein: Chicken thighs, shrimp, or tofu work well with the same marinade.
- Turn up the heat: Add sliced jalapeños, extra chipotle powder, or a dash of hot sauce.
- Add crunch: Top with toasted pepitas or crushed tortilla chips.
- Make it dairy-free: Use a cashew-lime crema or a simple olive oil and lime dressing instead of yogurt.
- Grain-free: Build a loaded salad over chopped romaine with the steak on top.
FAQ
Which steak cut is best for these bowls?
Flank and skirt steak are top picks because they marinate well and cook quickly. Sirloin works too if you prefer a slightly thicker, leaner cut.
Whatever you choose, slice thinly against the grain.
How do I know when the steak is done?
Use an instant-read thermometer for accuracy. Aim for 125–130°F for medium-rare, 135°F for medium. The temperature will rise a couple of degrees as it rests.
Can I make this ahead?
Yes.
Cook the rice and steak, prep the veggies, and store everything separately. Assemble and add avocado and sauce just before serving for the best texture.
What can I use instead of cilantro?
Try parsley for freshness with less intensity, or a mix of parsley and a little mint. You can also reduce the amount of cilantro and add extra lime.
How do I make cilantro-lime rice?
Stir 1 tablespoon lime zest, 2 tablespoons lime juice, 2 tablespoons chopped cilantro, and 1 tablespoon olive oil into 3 cups warm cooked rice.
Season with salt to taste.
Can I cook the steak in the oven?
Yes. Use the broiler on high with the rack set close to the heat. Broil 3–5 minutes per side, watching closely to avoid overcooking.
Is this spicy?
It’s mildly spicy as written.
To keep it mild, skip the chili powder. To make it hotter, add jalapeño or chipotle.
Final Thoughts
Cilantro lime steak bowls bring big, bright flavor with simple steps and everyday ingredients. They’re flexible, satisfying, and easy to tailor to your week.
Keep the components on hand, and you can throw together a fresh, zesty meal anytime. One bowl, tons of flavor, zero fuss.
