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Cilantro Lime Steak Bowls | Easy Grilled Southwestern Steak Bowl Dinner

Cilantro Lime Steak Bowls on a colorful plate with Southwestern Steak Bowl flavors, grilled steak, rice, avocado, and fresh toppings.
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These Cilantro Lime Steak Bowls feature grilled flank steak marinated in lime, garlic, and cilantro, then served over rice with avocado, black beans, corn, cheese, red onion, and a tangy lime crema. Fresh, colorful, and full of bold Southwestern flavor, they make an easy weeknight dinner or a fun build-your-own bowl meal.

Ingredients

Scale
  • 2 lbs flank steak
  • 1/2 cup avocado or olive oil
  • Zest of 1 lime
  • Juice of 2 limes
  • 4 cloves fresh garlic, minced or finely chopped
  • 1/2 cup chopped cilantro
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups cooked rice or riced cauliflower
  • 2 avocados, sliced
  • 1 can (15 oz) black beans, heated
  • 1 can (15 oz) corn, heated
  • 1 cup shredded cheddar cheese
  • 1/2 red onion, diced

For the lime crema:

  • 1 cup sour cream
  • 2 teaspoons Tajin seasoning
  • Juice of 1 lime

Instructions

  1. Make the marinade.
    Place the flank steak in a shallow baking dish or a large zip-top bag. In a small bowl, combine the oil, lime zest, lime juice, garlic, cilantro, salt, and pepper. Whisk until the mixture looks well blended and fragrant. Pour the marinade over the steak, making sure both sides are coated evenly.
  2. Marinate the steak.
    Cover the dish or seal the bag tightly, then move it to the refrigerator. Let the steak marinate for at least 30 minutes. For a deeper, more developed flavor, leave it in the marinade for up to 3 hours. Turn the steak once or twice if you can so the flavor distributes evenly.
  3. Preheat the grill.
    Heat your grill to medium-high. Make sure the grates are hot before you add the steak so you get a good sear and strong grill marks.
  4. Grill the steak.
    Place the marinated steak on the grill and cook for about 10 minutes on the first side. Flip it and cook for another 10 minutes, or until it reaches your preferred internal temperature. Flank steak cooks quickly, so keep a close eye on it and avoid overcooking.
  5. Rest the meat.
    Transfer the steak to a plate or cutting board and let it rest for 5 to 10 minutes. This pause helps the juices settle back into the meat so the slices stay tender and juicy.
  6. Slice the steak.
    After resting, slice the steak into thin strips against the grain. You can also cut it into bite-sized cubes if you prefer a more bowl-like texture. Thin slicing is especially important for flank steak because it keeps the meat tender.
  7. Mix the crema.
    Stir together the sour cream, Tajin, and lime juice in a small bowl until smooth. Taste and adjust if needed. This quick sauce should be creamy, tangy, and lightly spiced.
  8. Assemble the bowls.
    Divide the rice or riced cauliflower among serving bowls. Top each bowl with the sliced steak, avocado, black beans, corn, cheddar cheese, and diced red onion. Finish with a generous drizzle of lime crema and serve right away.

Notes

  • For even more flavor, make cilantro lime rice as your base.
  • Extra topping ideas include black olives, bell peppers, grilled onions, and jalapeños.
  • Slice the steak against the grain for the most tender result.
  • If you prefer a lighter bowl, use riced cauliflower instead of rice.

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