Cilantro Lime Steak and Rice Bowls Recipe
These Cilantro Lime Steak and Rice Bowls combine tender, marinated flank steak with zesty lime, fresh cilantro, and a flavorful crema, served over a base of fluffy white rice, black beans, and sweet corn. This vibrant and nutritious bowl is perfect for a quick dinner that feels like a celebration of fresh, bold flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
Steak Marinade
- 1 1/4 pounds flank steak
- 1/3 cup olive oil
- 1 lime, zested and juiced
- 1 tablespoon minced garlic
- 1/2 cup minced cilantro
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
Bowl Components
- 2 cups cooked white rice
- 1 can black beans, drained and rinsed (about 15 ounces)
- 1 cup corn (fresh, frozen, or canned)
- 1 avocado, sliced
- 1/2 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
Cilantro Lime Crema
- 1 batch cilantro lime crema (refer to linked recipe)
Instructions
- Whisk Marinade: In a bowl, whisk together the olive oil, lime juice and zest, minced garlic, cilantro, salt, and black pepper to create a vibrant and aromatic marinade.
- Marinate Steak: Place the flank steak in a shallow dish and pour the marinade evenly over it. Cover and refrigerate for at least 1 hour to infuse the flavors deeply into the meat.
- Heat Pan: Preheat a cast iron skillet over medium-high heat to ensure a perfect sear. A hot pan helps develop a flavorful crust on the steak.
- Cook Steak: Add the marinated steak to the hot pan and cook for about 3-4 minutes on each side or until the steak reaches an internal temperature of 145°F for medium-medium/well doneness. Adjust timing according to your preferred doneness.
- Rest Steak: Transfer the steak to a cutting board and let it rest for 10 minutes to allow the juices to redistribute, ensuring a tender and juicy bite.
- Slice Steak: Slice the rested steak into strips or cubes, depending on your preference for the bowl presentation.
- Assemble Bowls: In individual bowls, layer the cooked white rice, black beans, corn, avocado slices, steak pieces, then top with the cilantro lime crema. Add sliced red onions and halved cherry tomatoes for freshness and color.
- Serve and Enjoy: Optionally, incorporate chopped lettuce or sautéed bell peppers and onions for extra crunch and flavor. Serve immediately to enjoy a vibrant and satisfying meal.
Notes
- Marinate steak for longer if possible, up to 4 hours, for more intense flavor.
- Use a meat thermometer for accurate steak doneness.
- Leftover rice can be stored separately and reheated before assembling bowls.
- Cilantro lime crema can be made ahead and refrigerated for up to 3 days.
- Feel free to swap white rice for brown rice or cauliflower rice for a different texture or healthier option.
Keywords: cilantro lime steak, rice bowls, flank steak recipe, Mexican-inspired bowls, cilantro lime crema, black beans, corn, avocado bowl
