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Cilantro Lime Steak Bowls Recipe

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★★★★★

4.5 from 136 reviews

Cilantro Lime Steak Bowls are a vibrant, flavorful meal featuring marinated and seared flank steak served over a bed of zesty cilantro lime rice, black beans, and charred corn. Topped with fresh avocado, red onion, cherry tomatoes, shredded cheese, and a tangy cilantro lime dressing, these bowls offer a perfectly balanced combination of smoky, citrusy, and fresh flavors, ideal for a satisfying lunch or dinner.

Ingredients

Scale

Steak & Marinade

  • 1.5 pounds flank steak or skirt steak
  • 1/3 cup fresh lime juice
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 1/2 cup fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika

Bowl Components

  • 3 cups cooked white rice
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn
  • 2 tablespoons lime juice
  • 2 tablespoons fresh cilantro, chopped
  • 1/2 teaspoon salt
  • 1 large avocado, sliced
  • 1/2 medium red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded cheese
  • 1/2 cup pico de gallo or salsa

Cilantro Lime Dressing

  • 1/2 cup sour cream or Greek yogurt
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh cilantro, chopped
  • 1 clove garlic, minced
  • 1/4 teaspoon salt

Garnish

  • 1/4 cup fresh cilantro
  • 2 limes, cut into wedges

Instructions

  1. Make Cilantro Marinade: In a bowl, whisk together fresh lime juice, olive oil, chopped cilantro, minced garlic, ground cumin, chili powder, salt, black pepper, and smoked paprika until well combined.
  2. Marinate the Steak: Place the flank or skirt steak in a large zip-top bag and pour the marinade over it. Seal the bag and ensure the steak is evenly coated. Refrigerate and marinate for at least 30 minutes, ideally 2 to 4 hours, but no longer than 24 hours for best flavor and texture.
  3. Prep Bowl Components: While the steak marinates, cook the white rice according to package instructions. Once cooked, stir in 2 tablespoons of lime juice, 2 tablespoons of chopped cilantro, and 1/2 teaspoon salt while the rice is still hot. Warm the black beans on the stovetop with a pinch of cumin and salt. Using a dry skillet over medium-high heat, char the corn until lightly blackened. Slice the red onion thinly, halve the cherry tomatoes, and prepare avocado slices.
  4. Make Cilantro Lime Dressing: Combine sour cream or Greek yogurt with fresh lime juice, chopped cilantro, minced garlic, and salt in a small bowl. Mix well to form a creamy and tangy dressing.
  5. Sear the Steak: Remove the steak from the marinade and let it rest at room temperature for 10 minutes. Pat the steak completely dry with paper towels to ensure a good sear. Heat a skillet over high heat until just smoking, then add a splash of oil. Sear the steak for 3-4 minutes on each side until it reaches an internal temperature of 130-135°F for medium-rare. Remove from heat and let rest for 10 minutes before slicing.
  6. Slice Steak and Assemble Bowls: Slice the steak thinly against the grain on a diagonal. To assemble each bowl, create a base layer of the cilantro lime rice, then add warm black beans, charred corn, sliced steak, avocado slices, red onion, cherry tomatoes, and shredded cheese. Top with pico de gallo or salsa, a drizzle of the cilantro lime dressing, fresh cilantro, and a wedge of lime for squeezing.

Notes

  • Marinate the steak for at least 30 minutes, but longer for more flavor.
  • Make sure to dry the steak before searing to get a nice crust.
  • Char the corn dry in the skillet until slightly blackened for added smoky flavor.
  • Adjust seasoning in the rice and beans to taste.
  • Use a meat thermometer for perfect doneness to avoid overcooking.

Keywords: cilantro lime steak bowls, flank steak recipe, Mexican steak bowls, cilantro lime rice, meal prep bowls, easy steak bowls

Find it online: https://yumwithmia.com/cilantro-lime-steak-bowls-recipe/