Anastasia Rice January 15, 2026

This post may contain affiliate links, please see our Disclosure for details.

Cilantro Lime Steak Bowls

Name: Cilantro Lime Steak Bowls
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 1 pound flank steak; 1/4 cup fresh lime juice (about 2 limes); 1/4 cup olive oil; 1/4 cup fresh cilantro, chopped; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup cooked rice (white or brown); 1 can black beans, rinsed and drained; 1 cup corn (fresh, frozen, or canned); 1 cup cherry tomatoes, halved; 1 avocado, sliced; 1/2 cup red onion, diced; 1/2 cup feta cheese, crumbled (optional); Extra cilantro for garnish; Lime wedges for serving

Jump to Recipe·Print Recipe

There is something comforting about the sizzle of steak on a hot pan, bright citrus lifting the air, and cilantro rustling as you slice through a tender piece of meat, that makes a weeknight feel a little special. These Cilantro Lime Steak Bowls bring that warm, vibrant feeling to the table, perfect for a lively family dinner, a leisurely weekend lunch, or meal prep that keeps the week ticking along. If you enjoy bold, bright flavors with a touch of char, you might also like the way the garlic and butter enhance steak in this garlic butter steak bites and potatoes recipe, which shares that same comforting steak-forward spirit.

What Makes This Special

Cilantro Lime Steak Bowls balance charred, savory steak with fresh, citrusy brightness and creamy avocado for a satisfying mix of textures and tastes. The marinade infuses the flank steak with bright lime and fragrant cilantro, while cumin and chili powder add a warm undercurrent that sings when the meat meets the hot grill or skillet. Each bowl layers tender slices of steak atop warm rice, earthy black beans, sweet corn, and juicy cherry tomatoes, creating a complete meal in a single bowl.

What you get with these bowls is convenience and contrast at once. The bowls travel well to work or school, and they also feel celebratory enough for weekend company. Quick notes

A short marinade time already adds noticeable flavor, but a longer rest deepens the profile
Use leftover steak to speed up weeknight dinners, the bowl assembly is fast
Swap rice for cauliflower rice for a lower carb option, or double the beans for extra fiber

Ingredients and Key Notes

A few staples do most of the heavy lifting here, lime and cilantro for brightness, garlic and spices for backbone, and rice plus beans for comfort and filling texture. This recipe works well with flank steak because it slices thin against the grain, but other similar cuts like skirt steak or flat iron will also behave nicely if you prefer.

1 pound flank steak
1/4 cup fresh lime juice, about 2 limes
1/4 cup olive oil
1/4 cup fresh cilantro, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup cooked rice, white or brown
1 can black beans, rinsed and drained
1 cup corn, fresh, frozen, or canned
1 cup cherry tomatoes, halved
1 avocado, sliced
1/2 cup red onion, diced
1/2 cup feta cheese, crumbled, optional
Extra cilantro for garnish
Lime wedges for serving

Optional notes, use fresh lime juice for the brightest flavor, and taste the beans and corn for salt before adding more. If you want a little smoky heat, add a pinch of smoked paprika to the marinade.

How to Cook Cilantro Lime Steak Bowls

Marinate the steak, in a medium bowl whisk together lime juice, olive oil, chopped cilantro, minced garlic, cumin, chili powder, salt, and black pepper, the mixture should smell bright and garlicky, and coat the meat thoroughly.
Add flank steak to the bowl and turn to coat, cover and refrigerate for at least 30 minutes, preferably 2 to 4 hours so the flavors penetrate the meat and the lime tenderizes the surface.
Prepare the rice while the steak marinates, cook rice according to package directions until tender and fluffy, the steam will carry a warm, gentle rice scent that complements the steak.
Warm the black beans in a small saucepan over medium heat for about 5 minutes, stir gently until they are heated through, and season with a pinch of salt or a dusting of cumin if desired for depth.
Cook the corn if using fresh, boil or quickly sauté it until sweet and slightly tender, or heat frozen corn briefly until hot, noticing the sweet, almost buttery aroma that rises as it cooks.
Preheat your grill or grill pan to medium high, the surface should be shimmering hot so you get a good sear on the steak.
Remove the steak from the marinade and let any excess drip off, discard the used marinade so flavors stay clean, and pat the meat dry for a better sear.
Grill the steak about 4 to 5 minutes per side for medium rare, or until it reaches 130 degrees Fahrenheit for medium rare, watch for a nicely charred exterior and resist the urge to press the meat which squeezes out juices.
Let the steak rest on a cutting board for 5 to 10 minutes so juices redistribute, you will notice the surface relax and the meat become easier to slice without losing its juices.
Slice the steak thinly against the grain for the most tender pieces, arrange slices over bowls of rice, then add black beans, corn, halved cherry tomatoes, avocado slices, and diced red onion, the contrast of creamy avocado, bright tomato, and crisp onion makes each forkful interesting.
Top with crumbled feta if using, garnish with extra cilantro and lime wedges, and serve while everything is warm so the textures and temperatures contrast beautifully.

Prep ~ 15 minutes active plus 30 minutes to 4 hours marinating, Cook ~ 15 minutes, Total ~ 1 to 4.5 hours depending on marinating time, Servings ~ 4, Kcal ~ 550 per serving estimate.

Make-Ahead and Prep Tips

You can split this bowl into components for an easy finish later. Marinate the steak up to 24 hours ahead for very robust flavor, or keep it to a few hours if you prefer a milder citrus note. Cook rice and beans in advance, and store them separately in airtight containers to keep textures right. Chop the tomatoes, dice the onion, and slice the avocado right before serving to maintain brightness and prevent browning. If you want to save time the day of, grill or sear the steak ahead, cool it, and refrigerate with a light drizzle of olive oil to stop sticking, then gently rewarm and slice when you assemble.

Storing and Reheating

Refrigerate leftover components separately for best results. Store cooked steak slices, rice, and beans in airtight containers in the fridge for up to 3 days. If you plan to freeze, place steak in a single layer in a freezer safe container or bag for up to 2 months, and freeze rice and beans separately in appropriate portions. To reheat refrigerated bowls, warm the rice and beans gently on the stovetop with a splash of water or broth to restore moisture, then rewarm steak slices briefly in a hot skillet for 1 to 2 minutes so they stay tender. If reheating from frozen, thaw in the fridge overnight before reheating. A freshness cue, if the steak smells off or the texture feels slimy, discard it.

Perfect Pairings

A crisp green salad with lime vinaigrette to echo the cilantro lime notes
Crispy tortilla chips and a simple salsa for a crunchy side
A light, chilled cucumber salad to cool the palate
Warm, soft tortillas if you want to turn bowls into handheld tacos
Grilled vegetables like peppers and zucchini to add smoky sweetness

Make It Your Own

Swap the rice for cauliflower rice, for a lighter bowl. Pulse cauliflower until rice like, sauté lightly with a pinch of salt and lime zest.
Add a creamy cilantro lime dressing, blend Greek yogurt, cilantro, lime juice, and a touch of olive oil for a richer finish.
Trade flank steak for skirt or flat iron steak if you find them on sale, both slice nicely when cut against the grain.
Boost the heat with pickled jalapeños or a drizzle of hot sauce, the acidity of the pickles brightens each bite.
Go extra smoky by adding a pinch of smoked paprika to the marinade for a campfire like aroma.
Make it vegetarian by swapping steak for seasoned, pan seared tempeh or grilled portobello slices, both absorb the marinade flavors well.
For a bolder, meaty twist try mixing in browned ground beef or chicken for a different texture, inspired by hearty sandwich flavors like those in ground beef Philly cheesesteaks, which can give you ideas about seasoning and richness.
Swap feta for cotija or queso fresco to tune the tanginess to your taste.

Pro Tips for Best Results

Use fresh lime juice and fresh cilantro for the most vibrant marinade flavor.
Pat the steak dry before grilling to ensure a good sear and caramelized crust.
Slice the steak thinly against the grain for the most tender bites.
Let the steak rest 5 to 10 minutes after cooking so juices redistribute and slices stay juicy.
Use an instant read thermometer, 130 degrees Fahrenheit for medium rare, 140 degrees for medium, check toward the end of cooking for accuracy.
Give the grill or pan enough time to get hot, a properly preheated surface creates a flavorful crust.

Frequently Asked Questions

Can I use a different cut of steak for Cilantro Lime Steak Bowls?
Yes, skirt steak or flat iron work well because they take marinades and slice easily. Adjust cooking times slightly based on thickness, and always slice against the grain.
How long should I marinate the steak for the best flavor?
A minimum of 30 minutes gives good flavor, while 2 to 4 hours is ideal for deeper penetration. Avoid marinating more than 24 hours because the acid from the lime can begin to change the meat texture.
Can I make the bowls ahead of time for lunches?
Absolutely, prepare rice, beans, and cooked steak separately, and assemble bowls the night before or morning of. Add avocado and any fresh herbs just before serving for the best texture.
What is the best way to reheat the steak without drying it out?
Rewarm steak slices briefly in a hot skillet with a splash of oil for 1 to 2 minutes, or microwave gently in short bursts with a damp paper towel over the top to retain moisture. Avoid overcooking during reheating.
Is there a dairy free option for these bowls?
Yes, omit the feta or swap it for a dairy free cheese, or add toasted pumpkin seeds for salty crunch. The bowls are naturally flexible and still taste wonderful without dairy.
How can I make these bowls spicier without overpowering other flavors?
Add finely chopped fresh jalapeño to the tomato mix or stir a small amount of chipotle in adobo into the marinade for smoky heat. Start small and taste as you go, since heat can amplify quickly.
Are there good vegetarian protein swaps?
Yes, grilled halloumi, tempeh, or crispy tofu marinated in the same cilantro lime mix are excellent meatless options that hold up well in the bowl.

Final Thoughts

These Cilantro Lime Steak Bowls are an easy way to bring bright, lively flavors and satisfying textures to the dinner table any night of the week. With the citrusy marinade, juicy steak, creamy avocado, and playful pops of tomato and corn, each bowl feels balanced and complete. They are flexible to suit busy schedules, friendly to make ahead, and endlessly customizable so you can make them your own. Gather the ingredients, fire up the grill or skillet, and let the kitchen fill with that warm, lime kissed aroma that makes a simple meal feel like a small celebration.

Cilantro Lime Steak Bowls

Author: anastasia-rice
Total Time: 1 hour
Yield: 4 servings 1x
Diet: Omnivore

Print Recipe

Description

These Cilantro Lime Steak Bowls feature charred, savory steak paired with fresh, citrusy flavors, creamy avocado, and hearty ingredients for a satisfying meal.

Instructions

In a medium bowl, whisk together lime juice, olive oil, chopped cilantro, minced garlic, cumin, chili powder, salt, and black pepper. Add flank steak to the bowl and turn to coat. Cover and refrigerate for at least 30 minutes, preferably 2 to 4 hours.
Prepare the rice according to package directions until tender and fluffy.
Warm the black beans in a small saucepan over medium heat for about 5 minutes, stirring gently.
Cook the corn until sweet and slightly tender, or heat frozen corn briefly until hot.
Preheat your grill or grill pan to medium high.
Remove the steak from the marinade and discard the marinade. Pat the meat dry and grill for about 4 to 5 minutes per side for medium rare.
Let the steak rest for 5 to 10 minutes, then slice thinly against the grain.
Arrange steak slices over bowls of rice, then add black beans, corn, halved cherry tomatoes, avocado slices, and diced red onion.
Top with crumbled feta, garnish with extra cilantro and lime wedges, and serve warm.

Notes

Use fresh lime juice for the brightest flavor. Marinate the steak for up to 24 hours for robust flavor. Swap rice for cauliflower rice for a lower-carb option.

Prep Time: 45 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Grilling
Cuisine: Mexican