Cilantro Lime Steak Bowls

I’ve made these cilantro lime steak bowls more times than I can count — they’re my go-to when I want something bright, satisfying, and fast. Picture citrus-marinated steak sliced thin over steaming rice, piled with black beans, charred corn, ripe avocado, pico, and a cool dollop of yogurt. It’s a weeknight win that also shines at casual weekend gatherings because it’s flavorful, flexible, and easy to scale.

Why you’ll love this dish

This bowl hits the sweet spot between fresh and hearty. The lime and cilantro wake up the steak, while beans and rice make it filling without being heavy. It’s quick (marinade-friendly but forgiving), budget-smart when flank or skirt steak is on sale, and kid-friendly if you keep components separate for picky eaters. Make it for a fast family dinner, a make-ahead meal prep, or an informal dinner party — everyone can customize their bowl.

“Bright, tangy, and perfectly grilled—this bowl became our new Taco Tuesday.” — A regular at my kitchen table

The cooking process explained

Overview: marinate the steak, prep the toppings, sear the steak hot and let it rest, then build bowls over rice. Total hands-on time is about 20–30 minutes if you let the steak marinate only briefly; longer marination (30–60 minutes) increases flavor. The key stages:

1. Mix the marinade and coat the steak.
2. Rinse/drain beans and chop produce while steak soaks.
3. Sear or grill steak 4–5 minutes per side for medium-rare (adjust to preference).
4. Rest and slice steak thinly against the grain.
5. Assemble bowls with rice, beans, vegetables, cheese, pico and a dollop of sour cream or Greek yogurt.

This gives you a clear roadmap before you grab the skillet or heat the grill.

What you’ll need

• 1 1/2 lbs flank steak or skirt steak (trimmed)
• 1 can (15 oz) black beans, rinsed and drained
• 1 large avocado, diced (sub: guacamole)
• 1 cup cherry tomatoes, halved
• 1 cup fresh coriander (cilantro), roughly chopped
• 1 cup corn (fresh, canned drained, or thawed frozen)
• 5 cloves garlic, minced
• 2 lime wedges (for serving)
• 1/2 medium red onion, finely chopped
• 1/2 cup fresh lime juice
• 2 tbsp lime juice (reserve for finishing or extra marinade)
• 1/2 cup pico de gallo or salsa
• 3 cups cooked white rice (short-grain or long-grain)
• 1/2 tsp black pepper
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1 3/4 tsp salt
• 1/4 cup olive oil
• 1 tsp ground cumin
• 1 cup cheese (cheddar, Monterrey Jack, or a Mexican blend), grated
• 1/2 cup sour cream or Greek yogurt

Notes: The recipe includes both 1/2 cup and 2 tbsp lime juice — use the larger amount in the marinade and keep the 2 tbsp for a finishing squeeze if you like extra brightness. Swap white rice for brown, cauliflower rice, or cilantro-lime rice to change texture and nutrition.

Step-by-step instructions

1. Make the marinade: whisk olive oil, 1/2 cup fresh lime juice, minced garlic, ground cumin, chili powder, smoked paprika, 1 3/4 tsp salt, and 1/2 tsp black pepper in a shallow dish.
2. Coat the steak: place the flank or skirt steak in the marinade, turning to fully coat. Cover and let rest at room temperature for at least 15 minutes, or refrigerate for up to 2 hours for more flavor.
3. Prep the toppings: while the steak marinates, rinse and drain the black beans. Chop the avocado, halve the cherry tomatoes, finely chop the red onion, and roughly chop the cilantro. Set aside the pico de gallo, cheese, corn, and sour cream/Greek yogurt.
4. Heat your cooking surface: preheat a heavy skillet or grill over high heat until very hot. A cast-iron skillet works best for a good sear.
5. Cook the steak: remove excess marinade and sear the steak 4–5 minutes per side for medium-rare, or longer to reach your desired doneness. Use an instant-read thermometer if you want precision: 125–130°F for medium-rare, 135°F for medium.
6. Rest and slice: transfer the steak to a cutting board and let it rest 5–10 minutes to let juices redistribute. Slice thinly against the grain for maximum tenderness.
7. Assemble the bowls: divide the cooked white rice among bowls. Top with sliced steak, black beans, corn, cherry tomatoes, avocado, and red onion.
8. Finish and serve: scatter cilantro and cheese on top, add a spoonful of pico de gallo, and a dollop of sour cream or Greek yogurt. Serve with lime wedges and the reserved 2 tbsp of lime juice for squeezing.

Best ways to enjoy it

Serve these bowls family-style so everyone can customize. For a festive spread, offer warm tortillas on the side for turning bowls into tacos. Pair with a crisp green salad or tortilla chips and extra pico. For drinks, simple iced tea, sparkling water, or a citrusy non-alcoholic beverage complement the lime-forward flavors.

How to store & freeze

Refrigerate: Store components separately for best texture. Rice, steak slices, beans, and toppings each in airtight containers will keep 3–4 days in the fridge. Reheat steak gently (low oven or skillet) and add fresh avocado when serving.
Freeze: Cooked steak freezes okay but loses a little texture. Freeze steak in a zipper bag up to 3 months. Thaw overnight in the fridge before reheating. Avoid freezing avocado and sour cream — add fresh.
Food safety: Don’t leave perishable ingredients at room temperature for more than 2 hours. Reheat leftovers to 165°F before serving if stored.

Pro chef tips

• Rest the steak: resting prevents all the juices from spilling onto the cutting board. A 5–10 minute rest after cooking makes slices juicier.
• Slice against the grain: this shortens muscle fibers and makes even skirt steak feel tender.
• High heat, short time: flank and skirt shine with a quick, hot sear. Overcooking makes them tough.
• Temperature guide: aim for 125–130°F for medium-rare; carryover heat adds a few degrees while resting.
• Make it faster: if short on time, marinate for 15 minutes and cook; the lime and spices still deliver great flavor.
• Avoid watery bowls: drain canned vegetables and pat diced avocado dry if extra moist.

Flavor swaps

• Protein swaps: use thinly sliced chicken breast, grilled shrimp, or firm tofu marinated the same way.
• Veg-forward: double the corn and beans and skip the meat for a hearty vegetarian bowl.
• Grain swaps: brown rice, quinoa, or cauliflower rice all work. Increase cooking liquid slightly for brown rice.
• Heat level: add a pinch of cayenne or sliced jalapeño, or drizzle a sriracha-lime sauce for more kick.
• Dairy-free: skip the sour cream and use a dollop of mashed avocado or a drizzle of cashew crema.

Helpful answers

Q: How long does this take from start to finish?
A: If you marinate 15 minutes, plan 30–40 minutes total. With a 1–2 hour marinade, add that time; active cooking is still quick.

Q: Can I meal prep this for lunches?
A: Yes. Store rice, steak, and beans separately in meal-prep containers. Add fresh toppings (avocado, cilantro, sour cream) the day you eat for best texture.

Q: What if I don’t have fresh lime juice?
A: Fresh lime juice is best for brightness, but bottled lime juice can be used in a pinch. Taste and adjust seasoning.

Q: How do I keep the avocado from browning in leftovers?
A: Toss diced avocado in a little lime juice before storing, or add avocado fresh when serving. Storing in an airtight container with the pit can help slow browning too.

Q: Can I use frozen corn and frozen rice?
A: Yes — thaw and drain frozen corn before using. Frozen rice works if heated through and fluffed prior to assembling.

Conclusion

If you want a bright, crowd-pleasing bowl that’s simple to scale and easy to customize, this cilantro lime steak bowl checks all the boxes. For another tested version and extra assembly ideas, see Cilantro Lime Steak and Rice Bowls – Eat With Clarity.

Cilantro Lime Steak Bowls

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• Author: amir_hassan
• Total Time: 40 minutes
• Yield: 4 servings
• Diet: High Protein

Print Recipe

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Description

Bright and satisfying cilantro lime steak bowls with marinated steak, black beans, corn, avocado, pico de gallo, and rice.

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Ingredients

• 1 1/2 lbs flank steak or skirt steak (trimmed)
• 1 can (15 oz) black beans, rinsed and drained
• 1 large avocado, diced (sub: guacamole)
• 1 cup cherry tomatoes, halved
• 1 cup fresh coriander (cilantro), roughly chopped
• 1 cup corn (fresh, canned drained, or thawed frozen)
• 5 cloves garlic, minced
• 2 lime wedges (for serving)
• 1/2 medium red onion, finely chopped
• 1/2 cup fresh lime juice
• 2 tbsp lime juice (reserve for finishing)
• 1/2 cup pico de gallo or salsa
• 3 cups cooked white rice (short-grain or long-grain)
• 1/2 tsp black pepper
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1 3/4 tsp salt
• 1/4 cup olive oil
• 1 tsp ground cumin
• 1 cup cheese (cheddar, Monterrey Jack, or a Mexican blend), grated
• 1/2 cup sour cream or Greek yogurt

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Instructions

1. Make the marinade: whisk olive oil, 1/2 cup fresh lime juice, minced garlic, ground cumin, chili powder, smoked paprika, 1 3/4 tsp salt, and 1/2 tsp black pepper in a shallow dish.
2. Coat the steak: place the flank or skirt steak in the marinade, turning to fully coat. Cover and let rest at room temperature for at least 15 minutes, or refrigerate for up to 2 hours for more flavor.
3. Prep the toppings: while the steak marinates, rinse and drain the black beans. Chop the avocado, halve the cherry tomatoes, finely chop the red onion, and roughly chop the cilantro. Set aside the pico de gallo, cheese, corn, and sour cream/Greek yogurt.
4. Heat your cooking surface: preheat a heavy skillet or grill over high heat until very hot.
5. Cook the steak: remove excess marinade and sear the steak 4–5 minutes per side for medium-rare, or longer to reach your desired doneness.
6. Rest and slice: transfer the steak to a cutting board and let it rest 5–10 minutes. Slice thinly against the grain.
7. Assemble the bowls: divide the cooked white rice among bowls. Top with sliced steak, black beans, corn, cherry tomatoes, avocado, and red onion.
8. Finish and serve: scatter cilantro and cheese on top, add pico de gallo, and a dollop of sour cream or Greek yogurt. Serve with lime wedges and reserved lime juice for squeezing.

Notes

Use 1/2 cup lime juice in the marinade and reserve 2 tbsp for finishing. Substitute white rice with brown or cauliflower rice for variations.

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Mexican