Description

These Grilled Cilantro Lime Steak Bowls feature juicy marinated flank steak served over buttery cilantro-lime rice with fresh, colorful toppings. Each bowl is vibrant, satisfying, and packed with bold, zesty flavor.

Ingredients

1 ½ pounds flank steak

3 tablespoons olive oil

3 tablespoons fresh lime juice

2 teaspoons lime zest

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon salt

½ teaspoon black pepper

2 cups cooked white rice

2 tablespoons fresh cilantro, chopped

1 tablespoon butter

1 cup cherry tomatoes, halved

1 cup corn kernels

1 avocado, sliced

½ cup red onion, thinly sliced

½ cup shredded Monterey Jack cheese

½ cup sour cream

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Instructions

In a bowl, whisk together the olive oil, fresh lime juice, lime zest, minced garlic, cumin, chili powder, salt, and black pepper to create the marinade.
Place the flank steak in a shallow dish and pour the marinade over it, ensuring it is fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
Preheat a grill pan or outdoor grill over medium-high heat. Remove the steak from the marinade and cook for 4–6 minutes per side, depending on desired doneness.
Transfer the cooked steak to a cutting board and let it rest for 5–10 minutes. Slice thinly against the grain.
In a saucepan over low heat, stir the cooked rice with butter and chopped cilantro until warmed through and fragrant.
Divide the cilantro-lime rice among serving bowls. Top with sliced steak, cherry tomatoes, corn, avocado, red onion, shredded Monterey Jack cheese, and a dollop of sour cream.
Garnish with additional fresh cilantro and a squeeze of lime if desired. Serve immediately.

Notes

Substitute skirt steak or grilled chicken for a different protein option.

For a lower-carb version, replace white rice with cauliflower rice.

Add sliced jalapeños or chipotle sauce for extra heat.

Black beans can be added for additional fiber and protein.

Store components separately in airtight containers in the refrigerator for up to 3 days.

Reheat steak and rice gently before assembling with fresh toppings.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Grill
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1 bowl
Calories: 620 kcal
Sugar: 6 g
Sodium: 720 mg
Fat: 32 g
Saturated Fat: 11 g
Unsaturated Fat: 18 g
Trans Fat: 0.5 g
Carbohydrates: 48 g
Fiber: 6 g
Protein: 38 g
Cholesterol: 105 mg