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Zesty Cilantro Lime Steak & Rice Bowls

Seared cilantro lime marinated flank steak over rice with black beans, corn, and avocado for a high-protein dinner ready in 25 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican-inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs flank steak or sirloin thinly sliced against the grain
  • 0.25 cup olive oil
  • 0.25 cup fresh lime juice
  • 0.5 cup fresh cilantro chopped
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • salt and black pepper to taste
  • 3 cups cooked white or brown rice or cauliflower rice for low-carb
  • 1 cup black beans drained and rinsed
  • 1 cup corn fresh, canned, or roasted
  • 1 avocado sliced fresh at serving
  • sliced radishes, pickled jalapeños, or sour cream optional toppings

Equipment

  • Cast iron skillet or large heavy pan
  • Large bowl or zip-top bag
  • Rice cooker or medium saucepan

Method
 

  1. Combine the olive oil, lime juice, cilantro, garlic, cumin, salt, and pepper in a large bowl or zip-top bag. Add the sliced steak and toss to coat. Marinate in the refrigerator for at least 30 minutes and up to 4 hours.
  2. While the steak marinates, cook the rice and prep all bowl components. Drain and rinse the black beans and prepare the corn.
  3. Heat a large cast-iron skillet over medium-high heat until it just begins to smoke. Remove the steak from the marinade and pat lightly with a paper towel to remove excess liquid.
  4. Add the steak in a single layer without crowding. Sear for 2 to 3 minutes per side until a deep brown crust forms. Work in batches if needed.
  5. Transfer the cooked steak to a plate and let it rest for 5 minutes before assembling the bowls.
  6. Build each bowl with a rice base, then top with steak, black beans, corn, and avocado. Drizzle any accumulated pan juices over the bowls and finish with fresh cilantro and a squeeze of lime.

Notes

Storage: Store steak, rice, beans, and corn together in airtight containers for up to 4 days. Keep avocado separate and slice fresh at serving. Freeze cooked steak for up to 2 months. Reheat in a dry skillet over medium heat for best texture. Substitutions: Use ground beef seasoned with the same marinade ingredients for a faster weeknight version. Swap rice for quinoa for added protein and fiber. Use cauliflower rice for a low-carb option. Marinade tip: Do not exceed 4 hours as lime juice will begin to break down the meat texture.