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Cilantro Lime Steak Bowls Recipe
Ben Carraoli

Cilantro Lime Steak Bowls Recipe

I have to admit, I fell in love with this recipe the very first time I made it. The combination of zesty cilantro, tangy lime, and perfectly grilled steak is just irresistible. It’s one of those meals that feels fancy but is surprisingly easy to throw together.
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Total Time 2 hours 35 minutes
Ingredients Method Notes

Ingredients
  

  • 2 lbs flank steak – Choose fresh well-marbled steak for the juiciest results.
  • 1/2 cup avocado or olive oil – Avocado oil is my personal favorite for a light neutral flavor.
  • Zest of 1 lime – Adds a bright citrusy punch that balances the richness of the steak.
  • Juice of 2 limes – Freshly squeezed lime juice makes all the difference over bottled juice.
  • 4 cloves fresh garlic minced – Avoid pre-minced garlic for maximum flavor.
  • 1/2 cup chopped cilantro – Fresh cilantro is essential; frozen won’t give the same vibrant taste.
  • 2 teaspoons kosher salt – Enhances all the flavors without overpowering.
  • 1/2 teaspoon freshly ground black pepper – Adds subtle heat and depth.
  • 4 cups cooked rice or riced cauliflower – I love using cilantro lime rice for extra flavor.
  • 2 avocados sliced – Use ripe avocados for creamy texture.
  • 1 can 15 oz black beans, heated – Rinse for a cleaner taste and softer texture.
  • 1 can 15 oz corn, heated – Adds sweetness and crunch.
  • 1 cup shredded cheddar cheese – Freshly shredded melts better and tastes richer.
  • 1/2 red onion diced – Gives a sharp contrast to the creamy avocado and cheese.
  • 1 cup sour cream – Use full-fat for creaminess but Greek yogurt works for a tangier twist.
  • 2 teaspoons Tajin seasoning – Adds a smoky slightly spicy flavor.
  • Juice of 1 lime – Balances richness with citrus brightness.

Method
 

  1. I start by whisking together oil, lime zest, lime juice, garlic, cilantro, salt, and pepper in a small bowl. It smells amazing at this point, and it’s the flavor base that makes the steak shine.
  2. Next, I place the flank steak in a shallow dish or zip-top bag and coat it thoroughly with the marinade. Then I cover it and refrigerate for 30 minutes up to 3 hours—longer marination really deepens the flavor.
  3. I preheat my grill to medium-high, then cook the steak 10 minutes per side or until it reaches medium to medium-well. I’m careful not to overcook; flank steak dries out quickly.
  4. After grilling, I let the steak rest for 5-10 minutes. Resting keeps the meat juicy and tender. I always slice against the grain to make each bite melt-in-your-mouth.
  5. I layer rice (or riced cauliflower) as the base, then add sliced steak, avocado, black beans, corn, shredded cheddar, and diced red onion. I finish with a drizzle of lime crema, which ties all the flavors together beautifully.

Notes

  • I always zest and juice the limes fresh—bottled juice just doesn’t compare.
  • Let the steak marinate as long as possible; even an extra hour makes a big difference.
  • I like to set up a toppings bar for family meals—it’s fun and allows everyone to customize.
  • Don’t skip the lime crema; it’s the flavor punch that makes this dish unforgettable.
  • Use a sharp knife for slicing steak thinly—it keeps the texture tender and easy to eat.