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To create these tasty bowls, you need a few key ingredients: - 1 lb flank steak - 1 cup cooked brown rice or quinoa - 1 cup cherry tomatoes, halved - 1 avocado, sliced - 1 cup corn (fresh, canned, or frozen) - 1 cup black beans, rinsed and drained - ½ cup fresh cilantro, chopped These ingredients form the base of your dish, adding flavors and textures that blend well together. The flavors of the steak come from the marinade. Here’s what you need: - 2 tablespoons olive oil - 3 cloves garlic, minced - Juice of 2 limes - Zest of 1 lime - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste These seasonings make the steak juicy and full of flavor. The lime juice adds brightness, while the cumin and chili powder bring warmth. To enhance your steak bowls, consider adding: - Lime wedges for serving Lime wedges give an extra burst of flavor. You can squeeze them over the steak and veggies for a fresh taste. Enjoy your meal with friends or family for a fun dining experience. {{ingredient_image_1}} First, gather your ingredients for the marinade. You will need olive oil, minced garlic, lime juice, lime zest, cumin, chili powder, salt, and pepper. In a medium bowl, mix these ingredients together. The lime juice gives a bright flavor, while the spices add depth. Next, take the flank steak and place it in the bowl. Make sure to coat the steak evenly with the marinade. Cover the bowl and let it sit in the fridge for at least 30 minutes. If you have time, let it marinate for up to 2 hours. This step is key for flavor. When you are ready to cook, heat your grill pan or skillet on medium-high heat. While it heats, remove the steak from the marinade. Let any extra marinade drip off. Place the steak on the hot grill or pan. Cook it for about 4-5 minutes on each side. You want it to reach your desired doneness. For medium-rare, aim for 135°F. Once the steak is cooked, transfer it to a cutting board. Let it rest for about 5-10 minutes. This helps the juices stay in the meat. While the steak rests, prepare your bowls. Start with a base of cooked brown rice or quinoa. Add a generous scoop to each bowl. After resting, slice the steak against the grain into thin strips. Now, it’s time to assemble! Top the rice or quinoa with the sliced steak. Add halved cherry tomatoes, sliced avocado, corn, and black beans. Finish by sprinkling chopped cilantro on top for a fresh touch. If you want, serve with lime wedges on the side for an extra burst of flavor. To get the best flavor, start with the marinade. Mix olive oil, minced garlic, lime juice, lime zest, ground cumin, chili powder, salt, and pepper in a bowl. Use fresh lime juice for a bright taste. Marinate the flank steak for at least 30 minutes. If you have more time, let it sit for two hours. This helps the flavors soak in deeply. For cooking, a grill pan or skillet works best. Heat it over medium-high heat. Remove the steak from the marinade and let the excess drip off. Grill the steak for about 4-5 minutes on each side. Use a meat thermometer to check doneness. Medium-rare is about 135°F. If you like it more cooked, go for medium at 145°F. Let the steak rest for 5-10 minutes after cooking. This keeps it juicy. When you’re ready to serve, prepare your bowls. Start with a scoop of cooked brown rice or quinoa as the base. Add the sliced steak on top. Then, layer with cherry tomatoes, sliced avocado, corn, and black beans. Finish with chopped cilantro for a fresh touch. Serve warm, and add lime wedges for an extra zing. Pro Tips Marination Time: Allow the steak to marinate for at least 30 minutes, but for best results, aim for 2 hours to fully infuse flavors. Grilling Technique: Preheat your grill pan or skillet to medium-high heat to ensure a nice sear, which locks in the juices. Slicing Against the Grain: Always slice the steak against the grain for tender slices that are easier to chew. Freshness Factor: Add the chopped cilantro just before serving to maintain its vibrant color and fresh flavor. {{image_2}} If you want a plant-based bowl, you have great options. You can swap the flank steak for grilled vegetables or tofu. Marinating grilled mushrooms in lime juice adds a tasty touch. Use extra firm tofu, cut it into cubes, and grill it for a hearty bite. You can also try jackfruit. It absorbs flavors well and adds a fun texture. These options keep the meal fresh and flavorful while catering to different diets. Choosing your base can change the dish. Quinoa offers a nutty flavor and more protein than brown rice. It cooks in about 15 minutes and looks great in bowls. Brown rice gives a chewy texture and a subtle earthy taste. It takes about 45 minutes to cook. Both are healthy choices, so pick what you enjoy more. You can even mix them for a unique twist! Toppings can make your bowl exciting. Consider adding sliced radishes for a crunchy kick. Pickled onions add a tangy flavor that brightens the meal. You might also enjoy crumbled cheese or a dollop of sour cream. For a spicy touch, add jalapeños or a drizzle of hot sauce. Don't forget to sprinkle some seeds or nuts for crunch. Customize your bowl to fit your taste and mood! Store leftover steak bowls in an airtight container. Make sure to let them cool first. Place them in the fridge. They will stay fresh for up to three days. If you want to keep them longer, freeze them. Use freezer-safe containers and label them with the date. To reheat your steak bowls, use the microwave. Place the bowl in the microwave and cover it. Heat it on medium power for about 1-2 minutes. Stir halfway through to get even heat. If the steak seems tough, add a splash of water before reheating. This helps keep it moist. Meal prep makes life easier. Start by cooking a big batch of brown rice or quinoa. Store it in the fridge. Next, marinate and grill the steak ahead of time. Cut it into strips and store it in a separate container. You can also prepare your toppings, like chopped tomatoes and sliced avocado. Keep those in the fridge too. When you’re ready to eat, just assemble your bowls. This way, you enjoy fresh flavors with less effort! The best cut for this recipe is flank steak. Flank steak has great flavor and is easy to slice. It works well with the marinade and stays tender when cooked right. You can also use skirt steak or sirloin. Both cuts have good taste and texture, making them popular choices. Yes, you can make this dish gluten-free. Use gluten-free grains like quinoa instead of brown rice. Check any canned ingredients, like beans or corn, to ensure they are gluten-free. The marinade is safe since it contains no gluten. Enjoy this fresh meal without worry! You can keep leftovers in the fridge for up to three days. Store them in an airtight container. If you want to save them longer, freeze the components separately. The steak and veggies can last up to three months in the freezer. Cilantro lime steak bowls are simple and tasty. We covered ingredients, cooking steps, and tips. You can customize these bowls with toppings or switch to vegan options. Proper storage keeps leftovers fresh. Remember, marinating the steak enhances flavor. Enjoy trying different grains like quinoa or brown rice. This dish offers endless fun for everyone at the table. Now, you’re ready to create your own delicious meal. Happy cooking!

Cilantro Lime Steak Bowls

A flavorful and vibrant bowl featuring marinated flank steak, fresh vegetables, and a base of brown rice or quinoa.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 500 kcal

Ingredients
  

  • 1 lb flank steak
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 limes Juice of
  • 1 lime Zest of
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • to taste Salt and pepper
  • 1 cup cooked brown rice or quinoa
  • 1 cup cherry tomatoes, halved
  • 1 whole avocado, sliced
  • 1 cup corn (fresh, canned, or frozen)
  • 1 cup black beans, rinsed and drained
  • 0.5 cup fresh cilantro, chopped
  • optional lime wedges for serving

Instructions
 

  • In a bowl, combine olive oil, minced garlic, lime juice, lime zest, ground cumin, chili powder, salt, and pepper. Add the flank steak and coat evenly. Cover and let marinate in the refrigerator for at least 30 minutes (or up to 2 hours for maximum flavor).
  • Heat a grill pan or skillet over medium-high heat. Remove the steak from the marinade, letting the excess drip off. Grill the steak for about 4-5 minutes on each side, or until it reaches your preferred doneness (medium rare is about 135°F).
  • Transfer the cooked steak to a cutting board and let it rest for about 5-10 minutes. This allows the juices to redistribute.
  • While the steak is resting, prepare the base. In bowls, add a generous scoop of cooked brown rice or quinoa.
  • After resting, slice the steak against the grain into thin strips.
  • Top the rice or quinoa with sliced steak, cherry tomatoes, sliced avocado, corn, and black beans. Sprinkle with chopped cilantro for freshness.
  • Serve the bowls warm, with optional lime wedges on the side for an extra burst of flavor.

Notes

For maximum flavor, marinate the steak for up to 2 hours.
Keyword bowl, cilantro, healthy, lime, steak