Cilantro Lime Steak Bowl
Juicy grilled steak marinated in zesty cilantro-lime sauce, served over a bed of rice or greens, topped with black beans, avocado, corn, and a creamy cilantro lime dressing. It’s fresh, filling, and full of clean flavors — great for meal prep or a healthy dinner.
Time:
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes active
Ingredients:
For the Cilantro Lime Marinade:
1 ½ lbs flank steak or skirt steak
¼ cup olive oil
Juice of 2 limes
Zest of 1 lime
3 cloves garlic, minced
½ cup fresh cilantro, chopped
1 tsp ground cumin
½ tsp smoked paprika
Salt & black pepper to taste
For the Bowl:
2 cups cooked brown rice, quinoa, or cauliflower rice
1 cup canned black beans, drained and rinsed
1 cup corn kernels (grilled or canned)
1 avocado, sliced
½ cup cherry tomatoes, halved
¼ cup red onion, finely diced
2 tbsp crumbled feta or cotija
Lime wedges, for garnish
Cilantro Lime Yogurt Dressing:
½ cup Greek yogurt
¼ cup cilantro
Juice of 1 lime
1 tbsp olive oil
1 clove garlic
Pinch of salt
Instructions:
1. Marinate the Steak:
In a bowl or zip-top bag, mix all marinade ingredients.
Add steak and coat well. Cover and refrigerate for at least 1 hour (or up to overnight).
2. Cook the Steak:
Heat a grill or skillet over medium-high heat.
Grill steak 4–5 minutes per side (for medium), depending on thickness.
Rest for 5–10 minutes, then slice thinly against the grain.
3. Make the Dressing:
Blend all dressing ingredients until smooth. Adjust salt or lime to taste.
4. Assemble the Bowls:
In a bowl, layer rice/quinoa, black beans, corn, tomatoes, red onion, avocado, and sliced steak.
Drizzle with cilantro lime yogurt dressing.
Garnish with feta/cotija and lime wedges.
Notes & Tips:
Don’t skip the resting time after cooking the steak—it locks in the juices.
Make it low-carb by using cauliflower rice.
Swap steak for grilled chicken or portobello mushrooms for a different protein.
Add pickled onions or a few sliced jalapenos for extra zip.
Frequently Asked Questions
Q: Can I use a different cut of beef?
A: Yes, sirloin or flat iron steak work well if flank steak isn’t available.
Q: Can I make this ahead?
A: Yes! Store cooked steak and bowl ingredients separately, then assemble when ready to eat.
Q: Can I make this dairy-free?
A: Absolutely — just skip the feta and use a non-dairy yogurt in the dressing.
Nutritional Information
Calories: 520
Protein: 34g
Carbs: 40g
Fat: 28g
Fiber: 8g
Sugar: 4g