Cilantro Lime Steak Bowls
Tender marinated flank steak over cilantro lime rice with black beans, corn, avocado, and fresh toppings. Healthy Mexican meal bowl ready in under an hour.
Equipment
- Cast iron skillet
- Meat thermometer
- Mixing bowls
Ingredients
- 1.5 pounds flank steak or skirt steak
- 0.5 cup fresh lime juice
- 0.25 cup olive oil
- 4 cloves garlic minced
- 1 cup fresh cilantro chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 cups cooked white rice for cilantro lime rice
- 1 can black beans drained
- 1 cup corn kernels charred
- 1 avocado sliced
- 0.5 red onion diced
- 1 cup cherry tomatoes halved
- 0.5 cup shredded cheese
- 0.25 cup sour cream
Instructions
- Whisk together lime juice, olive oil, garlic, cilantro, cumin, chili powder, paprika, salt, and pepper. Marinate steak 2-4 hours.
- Cook rice; stir in lime juice, cilantro, salt for cilantro lime rice. Warm black beans, char corn. Prep toppings.
- Pat steak dry. Heat skillet screaming hot. Sear 3-4 min/side to 130-135F. Rest 10 min.
- Slice steak thin against grain. Assemble bowls: rice, beans, corn, steak, avocado, onion, tomatoes, cheese. Drizzle crema.
- Garnish with lime and cilantro. Serve immediately.
Notes
- Use meat thermometer for perfect doneness.
- Slice against grain for tenderness.
- Store components separately for meal prep.