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Cilantro Lime Steak Bowls

Cilantro Lime Steak Bowls combine juicy marinated steak with fresh cilantro lime rice and colorful toppings. Easy to customize, perfect for meal prep, and ready in about one hour.
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Prep Time 20 minutes
Course Main Course
Cuisine Mexican-inspired

Ingredients
  

For the Steak and Marinade

  • 1½ pounds flank steak or skirt steak
  • 1 cup fresh cilantro packed
  • ¼ cup fresh lime juice
  • 4 garlic cloves minced
  • 2 tablespoons olive oil or avocado oil
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For the Cilantro Lime Rice

  • 1 cup long-grain white rice or brown rice
  • 2 cups water or chicken broth
  • ¼ cup chopped fresh cilantro
  • 1 tablespoon lime juice
  • ½ teaspoon salt

Optional Toppings

  • 1 avocado sliced
  • 1 cup black beans rinsed and drained
  • 1 cup corn kernels
  • 1 cup shredded lettuce or spinach
  • ½ cup salsa or pico de gallo
  • Lime wedges

Instructions
 

  • Marinate the Steak
  • Blend the cilantro, lime juice, garlic, oil, cumin, salt, and pepper until smooth. Pour the marinade over the steak in a zip-top bag or shallow dish. Refrigerate for at least 30 minutes and up to 4 hours.
  • Cook the Rice
  • Rinse the rice until the water runs clear. Combine rice, water or broth, and salt in a saucepan. Bring to a boil, cover, reduce heat, and simmer until tender. Let stand for 5 minutes before fluffing with a fork. Stir in chopped cilantro and lime juice.
  • Cook the Steak
  • Remove the steak from the marinade and gently pat dry. Heat a cast-iron skillet over high heat with a little oil. Cook for 3–5 minutes per side, depending on thickness, until the internal temperature reaches 130°F (54°C) for medium-rare.
  • Rest and Slice
  • Transfer the steak to a cutting board and let it rest for 10 minutes. Slice thinly against the grain for maximum tenderness.
  • Assemble the Cilantro Lime Steak Bowls
  • Divide the cilantro lime rice among serving bowls. Arrange sliced steak on top, then add black beans, corn, avocado, lettuce, and salsa. Garnish with fresh lime wedges and serve immediately.

Notes

  • Flank steak and skirt steak both work well.
  • Chicken thighs can be substituted if preferred.
  • Add shredded cheese or Greek yogurt for a creamy finish.
  • Use cauliflower rice for a lower-carb version.
  • This recipe is ideal for weekly meal prep