Description
These vibrant Cilantro Lime Steak Bowls combine perfectly grilled flank steak marinated in a zesty cilantro lime marinade with fresh toppings like avocado, black beans, corn, and cheddar cheese, all finished with a tangy lime crema. Ideal for warm weather grilling and customizable with your favorite toppings, this dish offers a flavorful and satisfying Mexican-inspired meal that the whole family will love.
Ingredients
For the Steak and Marinade
- 2 lbs flank steak
- 1/2 cup avocado or olive oil
- Zest of 1 lime
- Juice of 2 limes
- 4 cloves fresh garlic, minced or finely chopped
- 1/2 cup chopped cilantro
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
For the Bowls
- 4 cups cooked rice or riced cauliflower
- 2 avocados, sliced
- 1 can (15 oz) black beans, heated
- 1 can (15 oz) corn, heated
- 1 cup shredded cheddar cheese
- 1/2 red onion, diced
For the Lime Crema
- 1 cup sour cream
- 2 teaspoons Tajin seasoning
- Juice of 1 lime
Instructions
- Make the Marinade: In a small bowl, whisk together the avocado or olive oil, lime zest, lime juice, minced garlic, chopped cilantro, kosher salt, and freshly ground black pepper until well combined.
- Marinate the Flank Steak: Place the flank steak in a shallow dish or a zip-top bag and pour the marinade over it, ensuring both sides of the steak are evenly coated. Cover or seal, then refrigerate for at least 30 minutes and up to 3 hours for maximum flavor absorption.
- Preheat the Grill: Heat your grill to medium-high heat. This temperature is ideal for quick, flavorful cooking without drying out the steak.
- Grill the Steak: Place the marinated flank steak on the grill. Cook for about 10 minutes on one side, then flip and grill for another 10 minutes or until it reaches your desired internal temperature of about 145°F for medium to medium-well.
- Rest the Steak: Remove the steak from the grill and transfer it to a plate or cutting board. Allow it to rest for 5 to 10 minutes so the juices redistribute, ensuring tender and juicy meat.
- Slice the Steak: Slice the steak thinly against the grain into strips or cubes. Cutting against the grain helps keep the steak tender.
- Prepare the Lime Crema: In a small bowl, mix together sour cream, Tajin seasoning, and lime juice until smooth and tangy.
- Assemble the Bowls: In individual serving bowls, layer cooked rice, grilled steak strips, sliced avocado, heated black beans, heated corn, shredded cheddar cheese, and diced red onion.
- Drizzle with Lime Crema: Finish each bowl by drizzling the lime crema over the top, adding a bright and flavorful finish to your steak bowls.
Notes
- Marinate the steak up to 3 hours for enhanced flavor; avoid marinating longer as the acidity may start to break down the meat texture.
- Letting the steak rest after grilling is crucial for juicy, tender slices.
- Slice the steak against the grain to ensure tenderness.
- The lime crema adds a tangy, slightly spicy flavor from Tajin seasoning, but adjust seasoning to your preference.
- You can substitute cauliflower rice for a low-carb option.
- Feel free to customize the bowls with additional toppings like fresh tomatoes, jalapeños, or chopped lettuce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican