Summer is here and we need something fresh and bright for dinner. It is 6pm and you are tired after a long day. These Cilantro Lime Steak Bowls are your new secret weapon. They deliver a restaurant-quality meal right in your own kitchen.
You want a dinner that feels light but keeps you full. This recipe is packed with protein and vibrant, zesty flavors. It is the perfect way to use your grill or a hot skillet. Let’s get cooking and make something your family will love tonight.
Why This Recipe Is a Winner
You will love how fast these bowls come together on a busy night. They are perfect for a healthy reset when you want to feel energized. The steak is tender and the lime adds a wonderful zing. It is a complete meal in one simple bowl.
This recipe is also incredibly budget-friendly compared to ordering takeout. You get fresh ingredients and high-quality protein for the whole family. It is a weeknight dinner staple that never gets old. Your kitchen will smell amazing as the steak sears.
Simple Cooking Method
You start by making a quick, zesty marinade with fresh herbs. The steak cooks quickly in a hot skillet or on the grill. Even if you are a beginner, you can master this dish easily. The easy cleanup makes this recipe even better for busy parents.
Simple Ingredients
Most of these items are likely already in your pantry or fridge.
- 1.5 lbs flank steak
- 1/4 cup olive oil
- 1/2 cup fresh cilantro, finely chopped
- 3 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups long-grain white rice, cooked
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup roasted corn kernels
- 1 small red onion, finely diced
Step-by-Step Directions
- In a small bowl, whisk together the olive oil, chopped cilantro, lime juice, minced garlic, cumin, salt, and pepper.
- Place the flank steak in a shallow dish or resealable bag and pour half of the marinade over the meat.
- Allow the steak to marinate for at least 30 minutes in the refrigerator.
- Heat a cast-iron skillet or outdoor grill to medium-high heat.
- Cook the steak for 4 to 6 minutes per side, or until the internal temperature reaches 135°F for medium-rare.
- Remove the steak from the heat and let it rest on a cutting board for 10 minutes.
- While the steak rests, fold the remaining half of the cilantro-lime marinade into the warm cooked rice.
- Slice the steak thinly against the grain into bite-sized strips.
- Distribute the cilantro-lime rice, black beans, corn, and diced red onion equally among four bowls.
- Top each bowl with the sliced steak and garnish with additional lime wedges if desired.
Best Ways to Enjoy It
Serve these bowls warm with a big squeeze of fresh lime. They are wonderful for easy weekday lunches throughout the busy week. You can pack them into containers for a quick grab-and-go meal. Add a dollop of Greek yogurt for extra creaminess.
Keep It Fresh
Store your leftovers in airtight containers for up to four days. These bowls are excellent for stress-free meal prep sessions on Sunday. Reheat the steak and rice gently in the microwave. You can also enjoy the components cold as a steak salad. It stays fresh and delicious for days.
Tips for Best Results
- Don’t skip the resting time for the steak to keep it juicy.
- Slice the meat against the grain for maximum tenderness every time.
- Use frozen corn if you cannot find fresh roasted kernels.
- Marinate the steak the night before for a deeper flavor profile.
- Add a splash of water when reheating rice to keep it fluffy.
- Garnish with extra cilantro for a bright, garden-fresh finish.
Ways to Switch It Up
- Swap white rice for cauliflower rice to lower the total carbs.
- Try chicken thighs instead of steak for a budget-friendly twist.
- Add pickled jalapeños for a spicy summer kick in every bite.
- Use quinoa instead of rice for a different protein-packed texture.
Common Questions
Can I use a different cut of steak?
Yes, skirt steak or sirloin tips work beautifully for this recipe. Just adjust the cooking time based on the thickness of the meat. Always use a meat thermometer for the best results.
How long should I marinate the meat?
Thirty minutes is great, but two hours is even better for flavor. Avoid marinating longer than eight hours as the lime can change the texture. It is a perfect task to do during your lunch break.
I hope these Cilantro Lime Steak Bowls bring some sunshine to your dinner table. They are so simple to make and truly satisfying for the whole family. Enjoy every fresh, zesty bite of your homemade meal!
— Katie Wood
Ingredients
- 1.5 lbs flank steak
- 1/4 cup olive oil
- 1/2 cup fresh cilantro, finely chopped
- 3 tablespoons fresh lime juice
- 2 cloves garlic , minced
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups long -grain white rice, cooked
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup roasted corn kernels
- 1 small red onion, finely diced
Instructions
- In a small bowl, whisk together the olive oil, chopped cilantro, lime juice, minced garlic, cumin, salt, and pepper.
- Place the flank steak in a shallow dish or resealable bag and pour half of the marinade over the meat.
- Allow the steak to marinate for at least 30 minutes in the refrigerator.
- Heat a cast-iron skillet or outdoor grill to medium-high heat.
- Cook the steak for 4 to 6 minutes per side, or until the internal temperature reaches 135°F for medium-rare.
- Remove the steak from the heat and let it rest on a cutting board for 10 minutes.
- While the steak rests, fold the remaining half of the cilantro-lime marinade into the warm cooked rice.
- Slice the steak thinly against the grain into bite-sized strips.
- Distribute the cilantro-lime rice, black beans, corn, and diced red onion equally among four bowls.
- Top each bowl with the sliced steak and garnish with additional lime wedges if desired.
