Cilantro Lime Steak and Rice Bowls
Flavor-packed steak and rice bowls featuring tender marinated flank steak, zesty cilantro lime crema, and fresh garnishes – a vibrant and satisfying meal.
Equipment
- 1 Mixing bowl For marinade
- 1 Grill or skillet For cooking steak
- 1 Saucepan To heat corn and beans
Ingredients
Main ingredients
- 1 ¼ pounds flank steak
- ⅓ cup olive oil
- 1 lime zested and juiced
- 1 tablespoon minced garlic
- ½ cup minced cilantro
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- 2 cups cooked white rice
- 1 can black beans drained and rinsed
- 1 cup corn
- 1 avocado sliced for topping
- 1 batch cilantro lime crema
Instructions
Instructions
- Whisk together olive oil, lime zest, lime juice, garlic, cilantro, salt, and pepper in a bowl.
- Place the flank steak in a resealable bag or shallow dish, pour marinade over it and refrigerate for at least 1 hour.
- Preheat grill or skillet to medium-high. Remove steak from marinade and cook 4-5 minutes per side until desired doneness.
- Remove steak from heat and rest for 5–10 minutes, then slice thinly against the grain.
- Warm black beans and corn in a saucepan over medium heat.
- Divide cooked rice among bowls, then top with sliced steak, black beans, and corn.
- Garnish with avocado, extra cilantro, lime wedge, and drizzle with cilantro lime crema.
Notes
Store leftovers separately for freshness. Add lime juice to avocado to prevent browning, and reheat gently to preserve texture and flavor.