I first discovered this recipe when I was craving bright, bold flavors in a fuss-free meal. These bowls bring together zesty lime, fresh cilantro, and tender steak over a bed of rice and beans for a dish that always feels like a celebration.

Why You’ll Love This Recipe

I love how quickly these bowls come together, making them perfect for busy weeknights. The marinade infuses the steak with layers of flavor, while the rice, beans, and veggies add satisfying texture and color. I find myself reaching for this recipe whenever I want something that feels both healthy and indulgent.

Ingredients

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

• 1 pound flank steak

• 1/4 cup fresh lime juice (about 2 limes)

• 1/4 cup olive oil

• 1/4 cup fresh cilantro, chopped

• 3 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 1 teaspoon salt

• 1/2 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

• 1/2 cup red onion, diced

• 1/2 cup feta cheese, crumbled (optional)

• Extra cilantro for garnish

• Lime wedges for serving

Directions

1. Make the marinade: In a bowl, whisk together lime juice, olive oil, chopped cilantro, garlic, cumin, chili powder, salt, and pepper.

2. Marinate the steak: Add flank steak to a resealable bag or shallow dish. Pour the marinade over the steak, seal or cover, and refrigerate for at least 30 minutes (I prefer 2–4 hours for maximum flavor).

3. Cook rice and beans: While the steak marinates, prepare rice according to package directions. In a saucepan, warm the black beans over medium heat for about 5 minutes.

4. Heat the corn: If using fresh corn, boil or sauté until tender. For frozen or canned, simply heat through.

5. Grill the steak: Preheat grill or grill pan to medium-high and oil lightly. Remove steak from marinade, let excess drip off, and grill 4–5 minutes per side for medium-rare (about 130°F/54°C).

6. Rest and slice: Transfer steak to a cutting board and rest 5–10 minutes. Slice thinly against the grain.

7. Assemble the bowls: Divide rice among bowls, top with black beans and corn. Layer on sliced steak, tomatoes, avocado, and red onion. Sprinkle feta if using, garnish with cilantro, and serve with lime wedges.

Servings and timing

• Yield: 4 servings

• Prep time: 15 minutes

• Cook time: 20 minutes

• Total time: 35 minutes

Variations

• Chicken option: Swap flank steak for chicken breast or thigh. Marinate and grill using the same method.

• Vegan twist: Replace steak with grilled tofu or seasoned tempeh and skip the feta.

• Spice it up: Stir chopped jalapeños into the marinade or serve with a drizzle of hot sauce.

• Grain swap: Use quinoa, cauliflower rice, or farro in place of white/brown rice.

• Additional toppings: Try roasted peppers, pickled onions, or a dollop of Greek yogurt in place of feta.

Storage/Reheating

I store any leftovers in airtight containers in the refrigerator for up to 3 days. To reheat, I microwave the components together briefly until warmed through or gently reheat the steak and veggies on the stovetop, then assemble the bowl fresh to retain texture.

FAQs

What cut of steak works best for these bowls?

I find flank steak is ideal because it’s lean and takes on the marinade well, but skirt steak or sirloin also work beautifully.

Can I meal prep these bowls ahead of time?

Absolutely—I prep the steak, rice, and beans in advance, then assemble portions in containers. When I’m ready to eat, I just reheat and add fresh toppings.

How can I make this recipe spicier?

I’ll sometimes add a minced jalapeño to the marinade or serve with a swirl of your favorite hot sauce for an extra kick.

Is there a way to make this gluten-free?

This recipe is naturally gluten-free. Just be sure the beans and any store-bought seasonings don’t contain hidden gluten ingredients.

Can I freeze leftovers?

I don’t recommend freezing once assembled, as the fresh veggies and avocado won’t thaw well. However, you can freeze the cooked steak slices separately for up to 2 months and thaw in the fridge before reheating.

Conclusion

I’m always thrilled when I whip up these Cilantro Lime Steak Bowls—each bite feels fresh, flavorful, and satisfying. Whether I’m cooking for family, friends, or just myself, this recipe delivers vibrant taste and simple prep. I can’t wait for you to try it and adapt it to your own style—let me know which variation becomes your favorite!