Name: Cilantro Lime Steak Bowls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican-Inspired
Ingredients: 1 1/2 lbs flank or skirt steak; 1/4 cup fresh cilantro, chopped; 3 cloves garlic, minced; 1/4 cup lime juice (about 2 limes); 3 tbsp olive oil; 1 tsp ground cumin; 1 tsp chili powder; Salt and black pepper, to taste; 3 cups cooked white or brown rice; 1 cup black beans (optional); 1 cup corn (optional); 1 cup diced tomatoes or pico de gallo; 1 avocado or 1/2 cup guacamole; 1/2 cup sour cream or Greek yogurt; 1/2 red onion, thinly sliced; 1 jalapeño, sliced (optional); Cilantro lime dressing or extra lime wedges, for serving

Cilantro lime steak bowls are a vibrant, zesty, and satisfying meal that combines juicy marinated steak with fluffy rice, fresh vegetables, and a tangy cilantro-lime dressing. I love how each bite is packed with layers of bold flavor, a hint of spice, and a refreshing citrusy finish. These bowls are perfect for meal prep, busy weeknights, or when I want something fresh and filling without being too heavy. Cilantro Lime Steak Bowls

Why You’ll Love This Recipe

I really enjoy how easy it is to customize these cilantro lime steak bowls. They’re hearty yet refreshing, with the zing of lime and the boldness of grilled or pan-seared steak. The marinade is simple, but it infuses the beef with so much flavor. I also like being able to add my favorite toppings—like avocado, corn, black beans, or pickled onions—to make it my own. Whether I’m cooking for myself or a crowd, this recipe always impresses.

Ingredients

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

Flank or skirt steak
Fresh cilantro
Garlic
Lime juice
Olive oil
Ground cumin
Chili powder
Salt and pepper
Cooked white or brown rice
Black beans (optional)
Corn (optional)
Diced tomatoes or pico de gallo
Avocado or guacamole
Sour cream or Greek yogurt
Red onion
Jalapeño slices (optional)
Cilantro lime dressing or extra lime wedges for serving

Directions

I start by whisking together the marinade: chopped cilantro, lime juice, olive oil, minced garlic, cumin, chili powder, salt, and pepper.
I pour the marinade over the steak in a resealable bag or shallow dish and let it sit for at least 30 minutes (or up to 8 hours in the fridge).
When I’m ready to cook, I grill or sear the steak over medium-high heat for about 4–5 minutes per side until it reaches my desired doneness. Then I let it rest before slicing.
I prepare the rice and all my toppings while the steak cooks.
I assemble the bowls by layering rice, sliced steak, beans, corn, tomatoes, avocado, onion, and whatever else I’m using.
I drizzle everything with cilantro lime dressing or a squeeze of fresh lime and serve immediately.

Servings and timing

This recipe makes about 4 servings.

Prep time: 15 minutes
Marinate time: 30 minutes to 8 hours
Cook time: 10 minutes
Total time: 25 minutes (not including marinating time)

Variations

I often swap out the steak for grilled chicken or shrimp if I want something lighter. For a vegetarian version, I like using grilled portobello mushrooms or roasted sweet potatoes. I’ve also tried it with quinoa instead of rice for extra protein. The toppings are totally flexible—sometimes I add shredded cheese, fresh mango, or a fried egg for an extra twist.

storage/reheating

I store leftovers in separate airtight containers to keep everything fresh. The steak and rice last up to 3 days in the fridge. When I reheat, I use the microwave or a skillet for the steak and rice, and then I add the fresh toppings afterward. I keep avocado or dressing separate and add them just before serving to keep the textures fresh.

FAQs

How long should I marinate the steak?

I try to marinate the steak for at least 30 minutes, but when I have time, I leave it for up to 8 hours for deeper flavor.

Can I make this recipe ahead of time?

Yes, I often prep everything ahead—cook the rice, marinate the steak, chop the veggies—and then assemble the bowls when I’m ready to eat.

What’s the best cut of beef to use?

I usually go for flank or skirt steak because they’re flavorful and cook quickly, but sirloin works too if that’s what I have on hand.

Is this recipe spicy?

The base recipe has a little warmth from chili powder, but it’s not too spicy. If I want more heat, I add jalapeños or a dash of hot sauce.

Can I freeze the steak?

Yes, cooked steak freezes well. I slice it first, then store it in a freezer-safe bag or container. When I reheat, I do it quickly in a hot pan to keep it tender.

Conclusion

Cilantro lime steak bowls are one of my favorite go-to meals because they’re fresh, flavorful, and easy to put together. The citrusy marinade makes the steak incredibly juicy, and the variety of toppings keeps every bite interesting. Whether I’m meal prepping for the week or making a quick dinner, these bowls never disappoint.