Cilantro Lime Steak and Rice Bowls
A vibrant dish featuring marinated flank steak, fluffy rice, and a colorful medley of black beans, corn, and avocado, topped with zesty cilantro lime crema.
Servings: 4 servings
Calories: 550kcal
Ingredients
For the marinade
- ⅓ cup olive oil
- 1 lime zested and juiced
- 1 tablespoon garlic, minced
- ½ cup fresh cilantro, minced
- 1½ teaspoons salt
- ½ teaspoon black pepper
For the main dish
- 1¼ pounds flank steak
- 2 cups cooked white rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 ripe avocado sliced
- 1 batch cilantro lime crema For drizzling on top
Instructions
Preparation
- In a large bowl, whisk together the olive oil, lime zest, lime juice, minced garlic, chopped cilantro, salt, and black pepper to create a marinade.
- Add the flank steak to the marinade, ensuring it is completely coated. Marinate for at least 15 minutes, or ideally 30 minutes for more flavor.
- While the steak marinates, cook the white rice according to package directions. After cooking, set it aside to keep warm.
Cooking
- Heat a large skillet or grill pan over medium-high heat. Remove the flank steak from the marinade and cook for 4-5 minutes on each side for medium-rare or until desired doneness.
- Let the steak rest for 5 minutes before slicing thinly against the grain.
- Warm the black beans and corn either in the microwave or on the stovetop, seasoning with salt and pepper.
- Slice the avocado just before serving to maintain freshness.
Assembly
- In individual bowls, layer cooked rice, slices of steak, warmed black beans, corn, and avocado. Drizzle with cilantro lime crema before serving.
Notes
For best flavor, marinate steak overnight. For lighter options, substitute with chicken or tofu. Leftover components can be stored in the fridge for up to 3 days.