Description
Flavorful cilantro lime steak bowls with marinated steak, cilantro lime rice, seasoned black beans, and fresh corn salsa. A customizable and satisfying dinner packed with fresh ingredients.
Ingredients
- 1–2 lbs flank steak or skirt steak
- 1/4 cup olive oil
- 1/4 cup lime juice (about 2–3 limes)
- 2 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional)
- 1/4 cup chopped cilantro
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups cooked rice (white or brown)
- 2 tbsp lime juice
- 1/4 cup chopped cilantro
- 1 tbsp olive oil or butter
- 1/4 tsp salt
- 1 (15 oz) can black beans, rinsed and drained
- 1/4 cup chopped red onion
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1/4 tsp cumin
- 1/4 tsp chili powder
- Salt and pepper to taste
- 2 ears corn, kernels removed (about 1 1/2 cups)
- 1/2 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1 jalapeño, seeded and minced (optional)
- 1/4 cup chopped cilantro
- 2 tbsp lime juice
- 1 tbsp olive oil
- Salt and pepper to taste
- Avocado, sliced
- Sour cream or Greek yogurt
- Shredded cheese (cheddar, Monterey Jack, or cotija)
- Pico de gallo
- Hot sauce
- Lime wedges
Instructions
1. In a bowl whisk together olive oil, lime juice, garlic, jalapeño, cilantro, chili powder, cumin, smoked paprika, salt, and pepper to make the marinade.
2. Place steak in a resealable bag or shallow dish and pour marinade over it. Refrigerate for at least 30 minutes or up to 4 hours.
3. Cook rice according to package directions if not already prepared.
4. While rice is warm, mix lime juice, cilantro, olive oil (or butter), and salt. Stir into the rice and fluff gently.
5. Heat olive oil in a saucepan over medium heat. Add red onion and garlic and cook for 3–5 minutes until softened.
6. Add black beans, cumin, and chili powder. Cook for 5–7 minutes until heated through. Season with salt and pepper.
7. In a bowl combine corn, diced red bell pepper, red onion, jalapeño, and cilantro.
8. Whisk lime juice, olive oil, salt, and pepper together and mix with the corn mixture. Let sit 15 minutes.
9. Remove steak from refrigerator and let it sit at room temperature for 20 minutes.
10. Heat a grill pan or grill to medium-high heat. Remove steak from marinade, pat dry, and cook for 3–5 minutes per side or until desired doneness.
11. Transfer steak to a cutting board and rest for 10 minutes.
12. Slice steak thinly against the grain.
13. Assemble bowls with cilantro lime rice, black beans, sliced steak, and corn salsa.
14. Add toppings such as avocado, sour cream, cheese, pico de gallo, hot sauce, and lime wedges. Serve immediately.
Notes
You can prepare the rice, black beans, and corn salsa ahead of time and refrigerate them.
For a vegetarian version, substitute steak with grilled tofu or portobello mushrooms.
For a grain-free option, use cauliflower rice instead of regular rice.
Slicing steak against the grain helps ensure tenderness.
These bowls are great for meal prep and can be stored in the refrigerator for up to 4 days.