EASY Cilantro Lime Steak Bowls
Cilantro Lime Steak Bowls are made with juicy marinated flank steak, cilantro lime rice, and fresh toppings.
Ingredients
For the Steak Marinade
- 1½ pounds flank steak or skirt steak
- 1 cup fresh cilantro packed
- ¼ cup fresh lime juice
- 4 garlic cloves minced
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Cilantro Lime Rice
- 1 cup long-grain white rice or brown rice
- 2 cups water or chicken broth
- ¼ cup fresh cilantro chopped
- 1 tablespoon lime juice
- ½ teaspoon salt
Optional Toppings
- 1 avocado sliced
- 1 cup black beans rinsed and drained
- 1 cup corn kernels
- 1 cup shredded lettuce or spinach
- ½ cup salsa or pico de gallo
- Lime wedges
Instructions
- Blend cilantro, lime juice, garlic, olive oil, cumin, salt, and pepper until smooth.
- Place the steak in a zip-top bag or shallow dish and pour the marinade over it. Refrigerate for at least 30 minutes or up to 4 hours.
- Rinse the rice thoroughly.
- Combine rice, water or broth, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer until tender.
- Remove rice from heat, let rest for 5 minutes, then fluff with a fork. Stir in chopped cilantro and lime juice.
- Remove the steak from the marinade and pat dry.
- Heat a cast-iron skillet over high heat with a drizzle of oil.
- Cook the steak for 3–5 minutes per side, depending on thickness, until it reaches your preferred doneness.
- Let the steak rest for 10 minutes before slicing thinly against the grain.
- Assemble the Cilantro Lime Steak Bowls by adding rice to serving bowls. Top with sliced steak, black beans, corn, avocado, lettuce, salsa, and fresh lime wedges.
Notes
- Flank steak and skirt steak both work beautifully.
- Substitute quinoa or cauliflower rice for a lower-carb option.
- Add shredded cheese or plain Greek yogurt if desired.
- Roasted vegetables also make an excellent topping.