Cilantro Lime Steak Bowls

If you love meals full of fresh flavors and quick to put together, you’re going to enjoy these Cilantro Lime Steak Bowls. I start cooking these when I want something satisfying but not fussy, packed with zesty lime and fragrant cilantro that make the steak pop. This recipe is one I keep coming back to because it hits all the right notes: bold, bright, and filling without feeling heavy. Plus, it’s perfect for weeknight dinners or when friends drop by unexpectedly. I’m excited to share the inside scoop on making these bowls your new favorite.

Ingredients for Cilantro Lime Steak Bowls

To get this recipe right, the ingredients need to be clear and straightforward. Here’s what you’ll need:

• 1 pound flank steak, trimmed and sliced against the grain into thin strips
• 2 tablespoons olive oil for marinating and cooking
• Juice of 2 limes, fresh squeezed
• 1/4 cup fresh cilantro, chopped finely
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder (adjust for your heat preference)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cooked rice (white, brown, or cauliflower rice work well)
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• Optional toppings: sliced jalapeños, sour cream, shredded cheese

Make sure the steak is well-trimmed to avoid tough bits, and the cilantro is freshly chopped for the best aroma. Measure the lime juice carefully since it’s a key acid component—too much and you’ll overpower the dish. Garlic should be minced fine so it blends into the marinade smoothly.

Cilantro Lime Steak Bowls

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Cilantro Lime Steak Bowls with 5 bold flavors that turn boring meals into flavorful feasts youll want to eat again and again

• Author: molly
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Dinner
• Cuisine: American

Ingredients

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• 1 pound flank steak, trimmed and sliced against the grain into thin strips
• 2 tablespoons olive oil for marinating and cooking
• Juice of 2 limes, fresh squeezed
• 1/4 cup fresh cilantro, chopped finely
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder (adjust for your heat preference)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cooked rice (white, brown, or cauliflower rice work well)
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• Optional toppings: sliced jalapeños, sour cream, shredded cheese

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Instructions

• In a bowl, combine olive oil, lime juice, minced garlic, cumin, chili powder, salt, black pepper, and most of the chopped cilantro (reserve some for garnish). Toss the steak strips in this marinade. Let it sit for at least 20 minutes—if you have time, 1 hour is great to let flavors sink in.
• While the steak marinates, get your rice cooked and chop the avocado and tomatoes. If you want a little crunch, toss tomatoes with a pinch of salt and lime juice.
• Heat a skillet on medium-high. Once hot, add the marinated steak strips in a single layer. Don’t crowd the pan—you might need to do this in batches. Let them sear for 2-3 minutes without moving so you get a nice crust. Flip the strips and cook for another 2 minutes. The steak should stay juicy but cook through.
• Remove the steak from the pan and let it rest on a plate for 5 minutes to keep the juices locked in and tenderize each bite.
• Divide rice between bowls. Top with steak strips, sliced avocado, and halved cherry tomatoes. Sprinkle the reserved cilantro on top and add any optional toppings you love.

Notes

Cilantro Lime Steak Bowls are a fresh, satisfying meal full of zesty lime and fragrant cilantro. Perfect for weeknight dinners or unexpected guests, this recipe delivers bold, bright flavors with balanced nutrition.

How to Prepare Cilantro Lime Steak Bowls

Here’s how I make these steak bowls come alive, broken down step-by-step to keep things smooth and tasty.

• Marinate the steak: In a bowl, combine olive oil, lime juice, minced garlic, cumin, chili powder, salt, black pepper, and most of the chopped cilantro (reserve some for garnish). Toss the steak strips in this marinade. Let it sit for at least 20 minutes—if you have time, 1 hour is great to let flavors sink in.
• Prepare rice and veggies: While the steak marinates, get your rice cooked and chop the avocado and tomatoes. If you want a little crunch, toss tomatoes with a pinch of salt and lime juice.
• Cook the steak: Heat a skillet on medium-high. Once hot, add the marinated steak strips in a single layer. Don’t crowd the pan—you might need to do this in batches. Let them sear for 2-3 minutes without moving so you get a nice crust. Flip the strips and cook for another 2 minutes. The steak should stay juicy but cook through.
• Rest the steak: Remove the steak from the pan and let it rest on a plate for 5 minutes. Resting keeps the juices locked in and tenderizes each bite.
• Build your bowls: Divide rice between bowls. Top with steak strips, sliced avocado, and halved cherry tomatoes. Sprinkle the reserved cilantro on top and add any optional toppings you love.

Keep your skillet hot before adding steak batches to get a good sear. Also, resting the steak is something I don’t skip—it changes texture completely.

Why You’ll Love Cilantro Lime Steak Bowls

• Fast to prepare and makes a satisfying meal
• Bright, fresh flavors from lime and cilantro that wake up your taste buds
• Flexible ingredients for easy swaps or additions
• Great for meal prep or a quick dinner
• Balanced nutrition with protein, healthy fats, and veggies

Tips for Success with Cilantro Lime Steak Bowls

• Slice the steak thin against the grain to keep it tender and easy to eat
• Don’t skip marinating—it deeply flavors the steak and softens it
• Use fresh lime juice, not bottled, for the best zing
• Cook steak in small batches for a perfect sear and avoid steaming
• Rest steak before slicing or serving to keep it juicy

Ingredient Notes and Substitutions

If flank steak isn’t your favorite, skirt steak or sirloin work just as well. For a different base, try quinoa instead of rice for a nuttier flavor. If you want to skip the heat, leave out the chili powder or replace it with smoked paprika for a milder taste. Cilantro can be substituted with fresh parsley, but it won’t have the same tangy aroma. Avocado adds creaminess, but you can swap it for a dollop of guacamole if you want extra flavor.

Storage & Reheating Instructions

Store leftovers in an airtight container in the fridge for up to 3 days. Keep avocado separate if you want to avoid browning. To reheat, warm the steak and rice gently in a skillet or microwave until just hot. Add fresh toppings after reheating for the best texture.

Nutritional Information Disclaimer

Nutrition values for Cilantro Lime Steak Bowls can vary widely depending on ingredient brands and portion sizes. This post does not provide exact nutrition facts, so use a nutrition calculator with your specific products for the most accurate data.

Frequently Asked Questions about Cilantro Lime Steak Bowls

Can I use other cuts of steak for this recipe?

Yes, you can use skirt steak or sirloin in place of flank steak. Just make sure to slice thinly against the grain for the best texture.

How long should I marinate the steak?

At least 20 minutes will add flavor, but letting it sit for an hour or more really softens the meat and deepens the taste.

Is it possible to make this recipe gluten-free?

Absolutely. The recipe as is contains no gluten ingredients. Just double-check your spices and any optional toppings to be sure.

What can I serve with these bowls?

These steak bowls are great on their own, but you can add a side of black beans or a fresh green salad for a fuller meal.

Can I prepare these bowls ahead of time?

You can prep ingredients and marinade the steak in advance, then cook and assemble when ready. Keep avocado and fresh toppings separate to maintain freshness.