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Cilantro Lime Steak Bowls Recipe

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These Cilantro Lime Steak Bowls feature tender flank steak marinated in a vibrant cilantro lime mixture and grilled to perfection. Served over a hearty bed of rice, topped with creamy avocado, black beans, sweet corn, shredded cheddar, and fresh red onion, all finished with a tangy lime crema drizzle. Perfect for a flavorful and balanced meal that combines smoky, zesty, and fresh flavors in every bite.

Ingredients

For the Steak and Marinade

  • 2 lbs flank steak
  • 1/2 cup avocado or olive oil
  • Zest of 1 lime
  • Juice of 2 limes
  • 4 cloves fresh garlic, minced or finely chopped
  • 1/2 cup chopped cilantro
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper

For the Bowls

  • 4 cups cooked rice or riced cauliflower
  • 2 avocados, sliced
  • 1 can (15 oz) black beans, heated
  • 1 can (15 oz) corn, heated
  • 1 cup shredded cheddar cheese
  • 1/2 red onion, diced

For the Lime Crema

  • 1 cup sour cream
  • 2 teaspoons Tajin seasoning
  • Juice of 1 lime

Instructions

  1. Marinate the Steak: Place the flank steak in a shallow dish or a zip-top bag. In a small bowl, whisk together the avocado or olive oil, lime zest, lime juice, minced garlic, chopped cilantro, kosher salt, and freshly ground black pepper. Pour the marinade over the steak, ensuring both sides are well coated. Cover or seal the dish and refrigerate for 30 minutes up to 3 hours to allow the flavors to penetrate the meat.
  2. Grill the Steak: Preheat your grill to medium-high heat. Place the marinated flank steak on the grill and cook for about 10 minutes on one side. Flip the steak and grill for an additional 10 minutes, or until it reaches your desired internal temperature (medium-rare is recommended for flank steak). Remove the steak from the grill and let it rest on a plate or cutting board for 5 to 10 minutes to retain its juices.
  3. Slice the Steak: After resting, slice the steak thinly against the grain for maximum tenderness, or cut into cubes if preferred. This will help in easy eating and blending with other bowl ingredients.
  4. Assemble the Bowls: To each bowl, add a base of cooked rice or riced cauliflower. Top with sliced steak, avocado slices, heated black beans, heated corn, shredded cheddar cheese, and diced red onion.
  5. Prepare and Drizzle Lime Crema: In a small bowl, mix the sour cream, Tajin seasoning, and juice of one lime until smooth. Drizzle this tangy lime crema over the assembled bowls just before serving for an extra burst of flavor.

Notes

  • For extra flavor, use cilantro lime rice instead of plain rice.
  • Additional topping ideas include black olives, diced bell peppers, grilled onions, and jalapeños for some heat.
  • Marinate the steak anywhere from 30 minutes up to 3 hours for best flavor absorption.
  • If you have leftover lime crema, it can be stored in the refrigerator for up to 3 days.
  • Flank steak is best cooked to medium-rare to medium for optimal tenderness.

Find it online: https://yumntasty.com/cilantro-lime-steak-bowls-recipe/