Description
This Cilantro Lime Steak and Rice Bowl recipe combines tender marinated flank steak with zesty cilantro lime flavors, served alongside fluffy white rice, black beans, corn, avocado, and a refreshing cilantro lime crema. Perfect for a flavorful, balanced meal that’s easy to prepare and customizable with sautéed veggies or fresh greens.
Ingredients
Scale
Steak and Marinade
- 1 ¼ pounds flank steak
- ⅓ cup olive oil
- 1 lime, zested and juiced
- 1 tablespoon minced garlic
- ½ cup minced cilantro
- 1 ½ teaspoons salt
- ½ teaspoon pepper
Bowl Components
- 2 cups cooked white rice
- 1 can black beans, drained and rinsed (approximately 15 oz)
- 1 cup corn (fresh, frozen, or canned)
- 1 avocado, sliced
- 1 batch cilantro lime crema (see separate recipe)
- Chopped lettuce (optional)
- Sauteed bell peppers and onions (optional)
Instructions
- Prepare the Marinade: In a bowl, whisk together olive oil, lime juice and zest, minced garlic, cilantro, salt, and pepper until fully combined.
- Marinate the Steak: Place the flank steak in a shallow dish and pour the marinade over it. Cover and refrigerate for at least 1 hour to allow the flavors to infuse the meat.
- Cook the Steak: Heat a cast iron pan over medium-high heat until very hot. Add the steak and cook for 3-4 minutes on each side, or until the steak reaches your desired internal temperature, about 145°F for medium to medium-well.
- Rest and Slice the Steak: Remove the steak from the pan and let it rest for 10 minutes to retain its juices. Slice the steak into strips or cubes as preferred.
- Assemble Bowls: Divide cooked rice, black beans, corn, and avocado among four bowls. Top with sliced steak and a generous drizzle of cilantro lime crema.
- Optional Additions: Enhance your bowls by adding chopped lettuce, sautéed bell peppers, and onions if desired. Serve immediately and enjoy!
Notes
- Marinating the steak for longer than 1 hour (up to 4 hours) will deepen the flavors.
- Use a meat thermometer to ensure steak is cooked to your preferred doneness.
- Cilantro lime crema can be made ahead and stored in the refrigerator for up to 3 days.
- Substitute white rice with brown rice or cauliflower rice for a healthier alternative.
- Adding sautéed veggies boosts nutrition and adds texture to the bowls.
