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CILANTRO LIME STEAK BOWLS
Laura

Cilantro Lime Steak Bowls

Juicy lime-marinated steak is served with rice, black beans, corn, avocado, tomatoes, and a creamy cilantro lime drizzle.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican-inspired
Calories: 535
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound skirt steak or flank steak
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 2 cloves garlic finely minced
  • 2 tablespoons fresh cilantro chopped, plus more for serving
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 cups cooked rice white or brown
  • 1 cup canned black beans rinsed and drained
  • 1 cup corn kernels fresh or thawed
  • 1 avocado avocado sliced
  • 1 cup cherry tomatoes halved
  • 1/4 cup red onion thinly sliced
  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon water for thinning the drizzle
  • lime wedges for serving

Equipment

  • Shallow dish or resealable bag
  • Heavy skillet or grill pan
  • Cutting board
  • Chef's knife
  • Mixing bowl

Method
 

  1. Marinate the steak: Whisk lime juice, olive oil, garlic, cilantro, cumin, smoked paprika, salt, and pepper. Coat the steak, cover, and refrigerate for 30 minutes to 2 hours.
  2. Prepare the toppings: Warm the rice and beans if needed. Stir Greek yogurt with water and lime juice. Chop the tomatoes, onion, cilantro, and avocado.
  3. Cook the steak: Heat a heavy skillet over medium-high heat. Pat the steak dry and cook for 3 to 5 minutes per side, depending on thickness and desired doneness.
  4. Rest and slice: Transfer the steak to a cutting board and rest for 5 to 10 minutes. Slice thinly against the grain.
  5. Assemble: Divide rice between four bowls. Add black beans, corn, tomatoes, avocado, red onion, and sliced steak. Drizzle with the yogurt sauce and serve with cilantro and lime wedges.

Notes

  • Pat the steak dry before searing for better browning.
  • Always slice the steak against the grain for a tender bite.
  • Keep avocado and sauce separate when storing leftovers.