Can I use a different type of steak for this recipe?

Yes! While flank steak is a popular choice for Cilantro Lime Steak Bowls, you can easily swap it for other cuts like skirt steak, sirloin, or ribeye. Just make sure to adjust the cooking time based on the thickness of the steak and your desired doneness.

Can I make this recipe ahead of time?

Absolutely! You can marinate the steak the night before to save time. The rice and toppings can also be prepped ahead of time and stored in separate containers. Simply grill the steak when you're ready to assemble the bowls and enjoy!

How can I make this recipe vegetarian or vegan?

To make this recipe vegetarian or vegan, replace the steak with a plant-based protein like grilled portobello mushrooms, tofu, or tempeh. For a vegan version, skip the cheddar cheese and use a dairy-free alternative or skip the cheese altogether.

What can I serve with Cilantro Lime Steak Bowls?

These bowls are complete on their own, but if you’d like to add more variety, consider serving them with a side of cilantro lime rice, fresh guacamole, or a tangy tomato salsa. You can also add some grilled vegetables like bell peppers and zucchini for a colorful, nutritious boost.

Cilantro Lime Steak Bowls – A Flavorful Grilled Feast

Description

Cilantro Lime Steak Bowls are a delicious and flavorful dish, featuring marinated flank steak grilled to perfection and served with rice, black beans, avocado, corn, and a tangy lime crema. This meal is fresh, satisfying, and easily customizable, making it perfect for any occasion.

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
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 Tajín seasoning
Juice of 1 lime

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Instructions

Place flank steak in a shallow dish or zip-top bag. In a small bowl, combine avocado oil, lime zest, lime juice, garlic, cilantro, salt, and pepper. Whisk to combine, then pour over steak. Ensure both sides of steak are coated, then cover and refrigerate for 30 minutes to 3 hours.
Preheat grill to medium-high heat. Remove the steak from the marinade and place it on the grill. Grill for 10 minutes, then flip and grill for another 10 minutes or until the steak reaches your desired internal temperature (145°F for medium).
Once grilled, remove steak from the grill and let it rest for 5-10 minutes before slicing thinly against the grain or into cubes.
In individual bowls, layer rice, steak, sliced avocado, black beans, corn, shredded cheddar, and diced red onion.
For the lime crema, combine sour cream, Tajín seasoning, and lime juice in a small bowl. Drizzle over the assembled bowls and serve.

Notes

For extra flavor, try using cilantro lime rice instead of regular rice.
You can customize the toppings to your liking with ingredients like black olives, bell peppers, grilled onions, or jalapeños.
Flank steak should be cooked to medium for best results. Be cautious not to overcook it, as it can become tough.
If making ahead, store the components separately in airtight containers and assemble when ready to serve.

Nutrition

Serving Size: 1 bowl
Calories: 650
Sugar: 3g
Sodium: 850mg
Fat: 34g
Saturated Fat: 8g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 7g
Protein: 39g
Cholesterol: 75mg