Description
Bright and satisfying cilantro lime steak bowls with marinated steak, black beans, corn, avocado, pico de gallo, and rice.
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
Instructions
- 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.
- 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.
- 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.
- Heat your cooking surface: preheat a heavy skillet or grill over high heat until very hot.
- 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.
- Rest and slice: transfer the steak to a cutting board and let it rest 5–10 minutes. Slice thinly against the grain.
- Assemble the bowls: divide the cooked white rice among bowls. Top with sliced steak, black beans, corn, cherry tomatoes, avocado, and red onion.
- 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