Cilantro Lime Steak Bowls (Printer-Friendly)
Bold steak, fresh vegetables, and tangy lime crema in flavorful Southwest bowls—perfect for quick, nourishing meals.
# What You’ll Need to Cook:
→ Protein
01 -
570 g flank steak, trimmed of excess fat
→ Marinade
02 -
80 ml extra virgin olive oil
03 -
120 ml fresh lime juice
04 -
1 teaspoon lime zest
05 -
0.5 cup fresh cilantro, finely minced
06 -
1 tablespoon garlic, minced
07 -
1.5 teaspoons kosher salt
08 -
0.5 teaspoon freshly ground black pepper
09 -
1 tablespoon chili powder
10 -
1 teaspoon ground cumin
11 -
0.5 teaspoon smoked paprika
→ Bowl Base
12 -
160 g long-grain white rice, uncooked
13 -
1 tablespoon fresh lime juice for rice
14 -
2 tablespoons chopped fresh cilantro for rice
→ Vegetables
15 -
400 g canned black beans, rinsed and drained
16 -
1 ear corn, kernels removed or 150 g canned sweet corn, drained
17 -
1 medium sweet potato, peeled and diced (optional alternative to corn)
→ Toppings and Garnishes
18 -
1 whole ripe avocado, sliced
19 -
40 g fresh cilantro leaves
20 -
1 head romaine lettuce, shredded
21 -
0.5 medium red onion, finely diced
22 -
1 fresh jalapeño, sliced (optional)
23 -
2 radishes, thinly sliced
24 -
1 lime, cut into wedges
→ Lime Crema
25 -
120 g Greek yogurt or sour cream
26 -
2 tablespoons fresh lime juice
27 -
1 teaspoon lime zest
28 -
1 clove garlic, minced
29 -
Pinch of salt
# Steps to Prepare:
01 -
In a bowl, combine olive oil, lime juice, lime zest, minced cilantro, garlic, salt, black pepper, chili powder, cumin, and smoked paprika. Whisk until fully blended.
02 -
Place flank steak in a non-reactive container and pour marinade over, coating thoroughly. Cover and marinate in the refrigerator for a minimum of 2 hours, ideally up to 24 hours. Bring steak to room temperature 30 minutes before cooking.
03 -
Rinse rice well under cool water. In a saucepan, cook rice per package instructions. Fluff with fork, then fold in fresh lime juice and chopped cilantro. Keep warm.
04 -
If using sweet potatoes, toss diced sweet potato in olive oil and roast at 200°C for 20 minutes until tender. Heat black beans and corn in separate saucepans until warmed. Set aside.
05 -
Heat grill or cast iron pan over high heat. Sear marinated steak for 3–5 minutes per side for medium-rare or until desired doneness. Rest steak uncovered for 10 minutes, then slice thinly against the grain.
06 -
In a small bowl, mix Greek yogurt or sour cream with lime juice, lime zest, minced garlic, and a pinch of salt until smooth. Adjust consistency with a few drops of water if needed.
07 -
Spoon rice into each serving bowl. Layer with black beans, corn or roasted sweet potatoes, and sliced steak. Arrange avocado, shredded lettuce, red onion, radish, jalapeño, and fresh cilantro on top.
08 -
Drizzle each bowl with lime crema. Garnish with lime wedges. Serve immediately while components are warm.
# Extra Cooking Tips:
01 -
For optimal flavor, marinate steak overnight and always slice against the grain for maximum tenderness.
02 -
Keep sauce and bowl components separate when prepping ahead to maintain freshness and texture.