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Cilantro Lime Steak Bowls

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These Cilantro Lime Steak Bowls feature tender grilled flank steak marinated in citrus and herbs, served over rice with fresh toppings like avocado, black beans, corn, and a zesty lime crema. A vibrant and customizable Tex-Mex inspired meal.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours 35 minutes (includes marinating)
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Grilling
  • Cuisine: Tex-Mex
  • Diet: Gluten Free

Ingredients

  • 2 lbs flank steak
  • 1/2 cup avocado oil or olive oil
  • Zest of 1 lime
  • Juice of 2 limes
  • 4 cloves garlic, minced
  • 1/2 cup chopped cilantro
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 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. Place flank steak in a shallow dish or zip-top bag.
  2. In a bowl, whisk oil, lime zest, lime juice, garlic, cilantro, salt, and pepper. Pour over steak and marinate in the refrigerator for 30 minutes to 3 hours.
  3. Preheat grill to medium-high heat. Grill steak for about 10 minutes per side or until desired doneness is reached.
  4. Remove steak and let rest 5–10 minutes. Slice thinly against the grain or into cubes.
  5. Prepare bowls with a base of rice or cauliflower rice. Top with steak, avocado, black beans, corn, cheese, and diced red onion.
  6. Mix sour cream, Tajin, and lime juice to make lime crema. Drizzle over bowls before serving.

Notes

  • Slice steak against the grain for maximum tenderness.
  • Use dairy-free sour cream and omit cheese for a dairy-free version.
  • Swap steak for grilled chicken, shrimp, or portobello mushrooms.
  • Store components separately for easy leftovers or meal prep.
  • Use fresh grilled corn for added flavor.

Nutrition