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Easy Cilantro Lime Steak Bowls

Easy Cilantro Lime Steak Bowls

Easy Cilantro Lime Steak Bowls are your new weeknight dinner savior, offering a bright, flavorful, and incredibly simple meal that comes together in minutes and uses readily available ingredients for a satisfying and healthy bowl.
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Prep Time 15 minutes
Cook Time 10 minutes
0 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Mexican-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds flank steak or sirloin steak thinly sliced against the grain
  • 2 tablespoons olive oil
  • 1/4 cup fresh lime juice from about 2 limes
  • 2 cloves garlic minced
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked rice your choice of white, brown, or cilantro lime rice
  • 1 cup black beans rinsed and drained
  • 1 cup corn kernels fresh, frozen, or canned
  • 1/2 cup chopped red onion
  • 1/2 cup diced tomatoes
  • 1/4 cup crumbled cotija cheese or feta cheese optional
  • 1 Additional fresh cilantro for garnish
  • 1 Lime wedges for serving
  • 1 Avocado slices or guacamole optional
  • 1 Salsa or pico de gallo optional

Equipment

  • Medium Bowl
  • Resealable plastic bag
  • Large skillet or grill pan

Method
 

  1. In a medium bowl, combine the thinly sliced steak, olive oil, fresh lime juice, minced garlic, chopped cilantro, chili powder, cumin, salt, and black pepper. Toss everything together until the steak is well coated. Let it marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator. For a quicker marinade, you can simply combine all ingredients in a resealable plastic bag.
    1.5 pounds flank steak or sirloin steak, 2 tablespoons olive oil, 1/4 cup fresh lime juice, 2 cloves garlic, 1/4 cup chopped fresh cilantro, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  2. If you haven't already, cook your rice according to package directions. While the rice is cooking, rinse and drain your black beans and gather your corn kernels.
    2 cups cooked rice, 1 cup black beans, 1 cup corn kernels
  3. Heat a large skillet or grill pan over medium-high heat. Once hot, add the marinated steak in a single layer. Cook for 2-3 minutes per side, or until browned and cooked to your desired doneness. Avoid overcrowding the pan; cook in batches if necessary to ensure the steak sears properly. Remove the steak from the pan and set aside to rest for a few minutes.
    1.5 pounds flank steak or sirloin steak
  4. Divide the cooked rice among your serving bowls. Top each bowl with a generous portion of black beans, corn kernels, chopped red onion, and diced tomatoes.
    2 cups cooked rice, 1 cup black beans, 1 cup corn kernels, 1/2 cup chopped red onion, 1/2 cup diced tomatoes
  5. Slice the rested steak against the grain into bite-sized pieces. Arrange the sliced steak over the rice and vegetable mixture in each bowl. Sprinkle with crumbled cotija cheese (if using), extra fresh cilantro, and serve with lime wedges and your favorite optional toppings like avocado slices, guacamole, or salsa.
    1.5 pounds flank steak or sirloin steak, 1/4 cup crumbled cotija cheese or feta cheese, 1 Additional fresh cilantro, 1 Lime wedges, 1 Avocado slices or guacamole, 1 Salsa or pico de gallo

Notes

This recipe is perfect for busy weeknights, coming together in under 30 minutes. Customize with your favorite toppings.
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