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Cilantro Lime Steak Bowls Recipe

This Cilantro Lime Steak Bowls Recipe features juicy, citrus-marinated steak served over fluffy rice with fresh vegetables and a creamy cilantro-lime sauce. It’s a bold, fresh, and easy dinner bowl perfect for meal prep or busy weeknights.
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Prep Time 20 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American, Mexican
Servings 4
Calories 550 kcal

Ingredients
  

For the Cilantro Lime Steak

  • 1½ –2 lb skirt steak or flank steak
  • 3 tablespoons olive oil
  • Zest and juice of 2 limes
  • 1 cup fresh cilantro leaves packed
  • 3 garlic cloves
  • 1 small jalapeno optional, for heat
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika optional
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon honey or maple syrup optional

For the Bowl Base

  • 2 cups cooked white rice brown rice, or quinoa

Toppings

  • 1 cup cherry tomatoes halved
  • 1 cup corn grilled or steamed
  • 1 avocado sliced
  • ½ small red onion thinly sliced
  • ¼ –½ cup crumbled cotija or feta cheese optional
  • Fresh cilantro and lime wedges for garnish

Optional Creamy Cilantro Lime Sauce

  • ½ cup sour cream or Greek yogurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons lime juice
  • ¼ cup finely chopped cilantro
  • 1 small garlic clove minced
  • Salt to taste

Instructions
 

Prepare the Marinade:

  • In a blender or food processor, combine olive oil, lime zest and juice, cilantro, garlic, jalapeno, cumin, smoked paprika, salt, pepper, and honey. Blend until mostly smooth.

Marinate the Steak:

  • Place the steak in a shallow dish or zip-top bag and coat evenly with the marinade. Refrigerate for at least 30 minutes and up to 4 hours.

Cook the Rice:

  • While the steak marinates, cook rice or quinoa according to package instructions. Fluff and set aside.

Cook the Steak:

  • Heat a grill pan, skillet, or grill over high heat. Remove steak from marinade and pat dry. Cook for 2–4 minutes per side, depending on thickness, until medium-rare to medium.

Rest and Slice:

  • Let the steak rest for 8–10 minutes, then slice thinly against the grain.

Make the Sauce (Optional):

  • In a bowl, whisk together sour cream, mayonnaise, lime juice, cilantro, garlic, and salt until smooth.

Assemble the Bowls:

  • Divide rice among bowls. Top with sliced steak, tomatoes, corn, avocado, onion, cheese, and sauce. Garnish with cilantro and lime wedges before serving.

Notes

  • Storage: Store steak and rice separately in airtight containers for up to 3–4 days in the refrigerator.
  • Meal Prep Tip: Keep avocado and sauce separate until serving to maintain freshness.
  • Variations: Swap steak for grilled chicken, shrimp, or marinated tofu. Use cauliflower rice for a low-carb option.
  • Extra Flavour: Finish the bowl with a squeeze of fresh lime juice just before eating.