Can I make Cilantro Lime Steak Bowls ahead of time?

Yes! Store components separately if you can. Rice, beans, corn, and steak hold up great for 3–4 days in the fridge. Add avocado and fresh toppings right before eating.

What’s the best steak for these bowls?

Flank steak and skirt steak are both perfect. Just slice thinly against the grain so every bite stays tender.

Can I use brown rice or cauliflower rice?

Absolutely. Brown rice adds a nutty vibe. Cauliflower rice keeps it lighter—just season it well with lime and salt.

How do I keep the steak from getting chewy?

Three rules: don’t overcook, rest the steak, and slice against the grain. That trio saves dinner.

Can I swap sour cream for Greek yogurt in the dressing?

Totally. Greek yogurt makes it tangy and a bit lighter while still creamy.

Cilantro Lime Steak Bowls: 30-Minute Blissful Power Meal

Description

Cilantro Lime Steak Bowls are a fresh, flavor-packed meal made with juicy marinated steak, zesty cilantro-lime rice, black beans, charred corn, and creamy cilantro dressing. Perfect for weeknight dinners or meal prep.

Ingredients

Scale

Steak & Marinade

1.5 pounds flank steak or skirt steak
⅓ cup fresh lime juice
¼ cup olive oil
4 cloves garlic, minced
½ cup fresh cilantro, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika

Rice & Bowl Base

3 cups cooked white rice
2 tablespoons lime juice
2 tablespoons fresh cilantro, chopped
½ teaspoon salt
1 can (15 oz) black beans, drained and rinsed
1 cup corn

Toppings

1 large avocado, sliced
½ medium red onion, thinly sliced
1 cup cherry tomatoes, halved
1 cup shredded cheese
½ cup pico de gallo or salsa
Fresh cilantro, for garnish
Lime wedges

Cilantro Lime Dressing

½ cup sour cream or Greek yogurt
2 tablespoons fresh lime juice
2 tablespoons fresh cilantro, chopped
1 clove garlic, minced
¼ teaspoon salt

Cook Mode Prevent your screen from going dark

Instructions

Whisk lime juice, olive oil, cilantro, garlic, cumin, chili powder, salt, pepper, and smoked paprika. Add steak and marinate at least 30 minutes (up to 24 hours).
Stir lime juice, cilantro, and salt into hot cooked rice.
Warm black beans in a skillet. Char corn in a dry pan until lightly browned.
Mix all dressing ingredients in a small bowl and refrigerate.
Remove steak from marinade, pat dry, and rest 10 minutes at room temperature.
Heat a skillet over high heat. Sear steak 3–4 minutes per side until internal temp reaches 130–135°F.
Rest steak 10 minutes, then slice thinly against the grain.
Assemble bowls with rice, beans, corn, steak, and toppings. Drizzle with dressing and serve with lime wedges.

Notes

Slice steak against the grain for maximum tenderness

Skirt steak offers richer flavor; flank steak slices more cleanly

Great for meal prep—store components separately for best texture

Dressing can be made up to 3 days ahead

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1 bowl
Calories: 620 kcal
Sugar: 6 g
Sodium: 780 mg
Fat: 32 g
Saturated Fat: 9 g
Unsaturated Fat: 21 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 9 g
Protein: 38 g
Cholesterol: 95 mg