Cilantro Lime Steak Bowls are a flavorful and nutritious dinner option featuring marinated flank steak served over a bed of brown rice, black beans, corn, and fresh toppings.
Author:Sabrina Hermes
Prep Time:30 minutes
Cook Time:10 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Dinner
Method:Grilling
Cuisine:Mexican
Diet:Gluten Free
Ingredients
Scale
1 pound flank steak
2 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
Salt and pepper to taste
Juice of 2 limes
1 cup cooked brown rice
1 cup black beans, drained and rinsed
1 cup corn (fresh, frozen, or canned)
1 cup cherry tomatoes, halved
1 avocado, diced
1/4 cup fresh cilantro, chopped
1/2 cup shredded cheese (cheddar or Mexican blend)
Lime wedges for serving
Instructions
In a small bowl, mix together olive oil, chili powder, cumin, garlic powder, salt, pepper, and lime juice. Pour this marinade over the flank steak and let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator for more flavor).
Preheat a grill or grill pan over medium-high heat. Remove the steak from the marinade and grill for about 4-5 minutes per side for medium-rare, or until desired doneness. Let the steak rest for 5 minutes before slicing it thinly against the grain.
While the steak is resting, prepare the bowls. In each bowl, layer 1/2 cup of cooked brown rice, 1/4 cup black beans, 1/4 cup corn, and a handful of cherry tomatoes.
Top each bowl with sliced steak, diced avocado, shredded cheese, and chopped cilantro. Serve with lime wedges on the side for extra flavor.
Notes
For a spicier kick, add diced jalapeños or a sprinkle of cayenne pepper to the marinade.
Substitute quinoa or cauliflower rice for a lower-carb option.