Description
These Cilantro Lime Steak Rice Bowls are vibrant, hearty, and packed with fresh Tex-Mex flavor. Juicy marinated steak, fluffy rice, and colorful toppings come together for a satisfying and customizable meal.
Ingredients
1 pound flank steak
1/4 cup fresh lime juice
1/4 cup olive oil
1/4 cup fresh cilantro, finely chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
2 cups cooked white or brown rice
1 cup black beans, rinsed and drained
1 cup corn kernels
1 cup cherry tomatoes, halved
1 avocado, sliced
1/2 cup red onion, finely diced
1/2 cup shredded cheddar or crumbled feta cheese
Extra cilantro for garnish
Lime wedges for serving
Instructions
- In a medium bowl, whisk together the lime juice, olive oil, chopped cilantro, garlic, cumin, chili powder, salt, and black pepper.
- Place the flank steak in a shallow dish or resealable bag and pour the marinade over it, ensuring it is well coated. Refrigerate for at least 30 minutes or up to 4 hours for deeper flavor.
- While the steak marinates, cook the rice according to package instructions and keep warm.
- Preheat a grill or grill pan over medium-high heat. Remove the steak from the marinade and discard excess marinade. Grill for 4 to 5 minutes per side for medium-rare, or until desired doneness is reached.
- Transfer the steak to a cutting board and let it rest for 5 to 10 minutes. Slice thinly against the grain.
- Warm the black beans and corn in a small saucepan or microwave until heated through.
- Divide the rice evenly among four bowls. Top each with black beans, corn, cherry tomatoes, avocado slices, and red onion.
- Add the sliced steak, sprinkle with cheese, garnish with extra cilantro, and serve with lime wedges.
Notes
Swap white rice for brown rice, cilantro-lime rice, or cauliflower rice for variety.
Add sliced jalapeños or hot sauce for extra heat.
Substitute grilled chicken, shrimp, or tofu for the steak if desired.
For dairy-free, omit the cheese or use a plant-based alternative.
Store components separately in airtight containers in the refrigerator for up to 4 days.
Freeze sliced cooked steak for up to 2 months and thaw overnight before reheating.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grill
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 32 g
- Saturated Fat: 9 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 38 g
- Cholesterol: 85 mg
