Cilantro Lime Steak Bowls: A Flavorful Recipe for a Quick Dinner
A vibrant Latin-inspired bowl featuring tender grilled flank steak, zesty lime, fresh cilantro, and creamy avocado topped over warm rice or beans. Quick to assemble with bold, balanced flavors and customizable options for every palate.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 4 bowls
- Category: Dinner
- Method: Grilling
- Cuisine: Latin
- Diet: Vegetarian (with substitutions)
Ingredients
1 lb flank steak
2 tbsp olive oil
2 limes, juiced and zested
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1 cup uncooked white or brown rice, cooked (or 1 can black beans, drained)
1 medium avocado, sliced
1/2 cup fresh cilantro, chopped
Additional lime wedges
Optional toppings: diced tomatoes, sliced jalapeños, chopped onion
Instructions
Preheat grill or grill pan to medium-high heat
In a bowl, mix olive oil, lime juice, lime zest, garlic, cumin, chili powder, paprika, salt, and pepper to create the marinade
Place flank steak in marinade, refrigerate for at least 15 minutes (up to 2 hours)
Grill steak for 4-5 minutes per side until charred and medium-rare
Let rest for 5 minutes, then slice diagonally into strips
Serve steak slices over cooked rice or beans
Top with cilantro, avocado, and a squeeze of additional lime
Notes
For a meat-free version, substitute flank steak with grilled tofu or chickpeas
Use red bell peppers and carrots as colorful additions
Leftover steak can be stored in an airtight container for 3-4 days
Adjust spice level with additional chili powder or diced jalapeños if desired