Cilantro Lime Steak and Rice Bowls
These Latin-inspired bowls feature a zesty cilantro-lime marinated flank steak, creamy avocado, smoky corn, and tangy crema over fluffy white rice. Quick, flavorful, and customizable with optional toppings like jalapeños or sautéed peppers.
- Prep Time: 15
- Cook Time: 30
- Total Time: 40
- Yield: 4 bowls 1x
- Category: quick
- Method: Searing
- Cuisine: Latin
- Diet: Non-vegetarian
Ingredients
1 1/4 lbs flank steak
1/3 cup olive oil
1 lime (zested and juiced)
1 tbsp minced garlic
1/2 cup minced cilantro
1 1/2 tsp salt
1/2 tsp black pepper
2 cups cooked white rice
15 oz can black beans (drained and rinsed)
1 cup corn kernels
1 avocado, sliced
1 batch cilantro lime crema (see separate recipe)
Chopped romaine lettuce (optional)
Sautéed bell peppers and onions (optional)
Jalapeños (optional)
Instructions
Whisk olive oil, lime juice, zest, garlic, cilantro, salt, and pepper in a bowl.
Place flank steak in a dish and coat evenly with the marinade. Refrigerate for 1 hour minimum.
Preheat a cast iron skillet over medium-high heat. Sear steak for 3-4 minutes per side for medium doneness.
Transfer steak to a cutting board. Let rest for 10 minutes, then slice against the grain into 1/4-inch strips.
Portion rice, black beans, corn, and avocado into four bowls. Top with steak slices and drizzle with crema.
Garnish with optional ingredients like sautéed peppers or lime juice before serving.
Notes
For meal prep, store components separately in airtight containers. Use day-old rice for firmer texture. Substitute fresh lime juice if canned lime is unavailable.
Nutrition
- Serving Size: 1 bowl
- Calories: 680
- Sugar: 6g
- Sodium: 6500mg
- Fat: 38g
- Saturated Fat: 12g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 58g
- Cholesterol: 160mg