These Cilantro Lime Steak Bowls are everything I crave when I want a fresh, satisfying dinner that doesn’t skimp on bold flavor. Juicy grilled steak marinated in zesty lime and herbs, paired with fluffy rice, black beans, sweet corn, and creamy avocado—it’s the kind of bowl that keeps me coming back for more. Whether it’s a busy weeknight or I’m entertaining friends, this one’s always a hit.

Cilantro Lime Steak Bowls

Why You’ll Love This Recipe

I love this recipe because it balances freshness, heartiness, and ease all in one bowl. The steak comes out tender and flavorful thanks to the citrusy cilantro-lime marinade, and the bowl format makes it incredibly versatile. I can prep it ahead, customize it to suit whatever I’ve got in the fridge, and still serve something that looks and tastes restaurant-level.

Bold, zesty flavors from the steak marinade
Easy enough for weeknights, but impressive for guests
Great for meal prep—every component holds up well
Fully customizable with my favorite toppings
A refreshing break from the usual chicken dinners

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound flank steak
¼ cup fresh lime juice (about 2 limes)
¼ cup olive oil
¼ cup fresh cilantro, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon black pepper
1 cup cooked rice (white or brown)
1 can black beans, rinsed and drained
1 cup corn (fresh, frozen, or canned)
1 cup cherry tomatoes, halved
1 avocado, sliced
½ cup red onion, diced
½ cup feta cheese, crumbled (optional)
Extra cilantro for garnish
Lime wedges for serving

Directions

Marinate the Steak
I start by whisking together lime juice, olive oil, chopped cilantro, garlic, and spices. I coat the flank steak in this mixture and let it marinate in the fridge for at least 30 minutes—though I’ve found 2-4 hours gives the best flavor.

Prepare the Base
While the steak is soaking up those bold flavors, I cook the rice and heat the black beans. If I’m using fresh corn, I quickly boil or sauté it; otherwise, frozen or canned works great.

Grill the Steak
I preheat my grill or grill pan over medium-high heat and oil it lightly. After removing the steak from the marinade and letting the excess drip off, I grill it for 4-5 minutes per side for medium-rare. I always let it rest for 5-10 minutes before slicing it thinly against the grain.

Assemble the Bowls
Time to build! I layer rice in the bottom of each bowl, followed by black beans, corn, and cherry tomatoes. Then I add the sliced steak, avocado, red onion, and a sprinkle of feta. A few lime wedges and extra cilantro seal the deal.

Servings and timing

This recipe makes 4 servings. Here’s how the timing breaks down:

Prep time: 15 minutes (plus 30 minutes to 4 hours marinating)
Cook time: 15 minutes
Total time: 45 minutes to 1 hour (excluding marinating)

Variations

I’ve had fun switching this recipe up a few different ways:

Swap the steak for grilled chicken, shrimp, or tofu for a different protein vibe.
Make it low-carb by serving everything over cauliflower rice or chopped romaine lettuce.
Spice it up with jalapeños, chipotle sauce, or a dash of hot sauce.
Go dairy-free by skipping the feta or replacing it with a vegan alternative.
Use quinoa instead of rice for added protein and texture.

Storage/Reheating

I store each component separately in airtight containers for up to 3 days. When it’s time to reheat, I gently warm the steak and rice in the microwave or on the stovetop. I try not to overheat the steak so it stays juicy. The fresh toppings like avocado and cilantro I always add just before serving to keep them crisp and bright.

FAQs

How long can I marinate the steak?

I typically marinate the steak for 2-4 hours for the best flavor, but even 30 minutes works in a pinch. I wouldn’t go much longer than 8 hours to avoid the meat becoming mushy from the lime juice.

Can I make this recipe vegetarian?

Absolutely! I swap the steak for grilled portobello mushrooms, tofu, or even a hearty veggie mix with bell peppers and zucchini for a fully plant-based version.

What’s the best way to slice the steak?

I always slice the steak thinly against the grain. This breaks up the muscle fibers and makes each bite incredibly tender.

Can I freeze this meal?

I wouldn’t freeze the whole assembled bowl, but the cooked steak and rice freeze well on their own. I just let them cool completely before sealing in freezer bags. Fresh toppings are better added after thawing and reheating.

Is there a sauce I can drizzle on top?

Yes! I love adding a quick cilantro lime crema or a spoonful of salsa verde. Even plain sour cream or Greek yogurt adds a nice tangy touch.

Conclusion

These Cilantro Lime Steak Bowls have quickly become one of my favorite go-to meals. They’re colorful, flavorful, and satisfying—all the things I want in a weeknight dinner or meal-prep hero. Whether I’m sticking to the recipe or getting creative with the toppings, I always end up with a bowl that makes me feel like I’ve treated myself without spending hours in the kitchen.