Cilantro Lime Steak and Rice Bowls – Fresh & Flavorful
These zesty Cilantro Lime Steak and Rice Bowls combine tender marinated flank steak with creamy black beans, sweet corn, and avocado, all topped with a fresh lime cilantro crema for a vibrant, satisfying meal.
- Prep Time: 15
- Cook Time: 20
- Total Time: 95
- Yield: 4 bowls 1x
- Category: Lunch/ Dinner
- Method: Pan-frying
- Cuisine: Latin-American
Ingredients
1 1/4 pounds flank steak
1/3 cup olive oil
1 lime, zested and juiced
1 tablespoon minced garlic
1/2 cup minced cilantro
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 cups cooked white rice
1 can black beans, drained and rinsed
1 cup corn kernels
1 avocado
1/2 cup sour cream or plain yogurt
2 tablespoons lime juice
2 tablespoons chopped cilantro
1 clove garlic, minced
salt to taste
Chopped lettuce (optional)
Sauteed bell peppers and onions (optional)
Instructions
In a bowl, whisk olive oil, lime zest/zest, garlic, cilantro, salt, and pepper to create the marinade.
Place flank steak in a dish or bag; coat with marinade, refrigerate for at least 1 hour (up to 24 hours).
Heat a skillet over medium-high heat, add steak, and cook 3–4 minutes per side for medium doneness (145°F internal temperature).
Let steak rest 8–10 minutes, then slice thinly against the grain.
Toast cooked rice in a pan for 5 minutes for added flavor.
In a small bowl, whisk sour cream, lime juice, chopped cilantro, minced garlic, and salt to make cilantro lime crema.
Assemble bowls with rice, black beans, corn, avocado, and steak. Drizzle with crema. Garnish with optional toppings.
Notes
Adjust marinating time for deeper flavor.
Use a meat thermometer to avoid overcooking.
Preassembled components (rice, beans, marinade) can be stored for meal prep.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 2400mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg