Cilantro Lime Steak Bowls
These Cilantro Lime Steak Bowls are a perfect blend of fresh, vibrant flavors and satisfying textures. Grilled flank steak, seasoned with a zesty cilantro-lime marinade, is paired with rice, avocado, black beans, and a tangy lime crema.
Ingredients
For the Steak
- 2 lbs flank steak
- 1/2 cup avocado or olive oil
- 1 unit lime zest from 1 lime
- 2 units lime juice from 2 limes
- 4 cloves garlic, minced
- 1/2 cup chopped cilantro
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
For the Toppings
- 4 cups cooked rice (or riced cauliflower for a lighter version)
- 2 units avocados, sliced
- 1 can black beans (15 oz, heated)
- 1 can corn (15 oz, heated)
- 1 cup shredded cheddar cheese
- 1/2 unit red onion, diced
For the Lime Crema
- 1 cup sour cream
- 2 teaspoons Tajin seasoning
- 1 unit lime juice from 1 lime
Instructions
Preparation
- In a small bowl, combine the oil, lime zest, lime juice, garlic, cilantro, salt, and pepper. Whisk until well combined.
- Place the flank steak in a shallow dish or zip-top bag, and pour the marinade over the meat. Seal and refrigerate for 30 minutes to 3 hours.
Grilling the Steak
- Preheat your grill to medium-high heat.
- Remove the steak from the marinade and grill it for about 10 minutes on each side, or until it reaches your desired level of doneness.
- For medium, the internal temperature should be around 145°F.
- Let the steak rest for 5-10 minutes before slicing it against the grain.
Making the Lime Crema
- In a small bowl, combine sour cream, Tajin seasoning, and lime juice. Stir until smooth and set aside.
Assembling the Bowls
- Prepare your rice according to the package instructions.
- For each bowl, add a serving of rice, then top with sliced steak, avocado, black beans, corn, shredded cheese, and diced red onion.
- Drizzle with the lime crema.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can make it ahead of time and the lime crema can be prepared a day in advance.