Healthy 30-Minute Cilantro Lime Steak and Rice Bowls
A zesty, balanced meal with marinated flank steak, warm rice, and vibrant toppings like beans, corn, and avocado. This Mexican-inspired recipe offers smoky, tangy, and creamy textures. Quick to prepare and perfect for weeknight dinners or meal prepping.
Ingredients
- Flank steak, 1 pound
- Fresh lime juice, 1/4 cup (about 2 limes)
- Olive oil, 1/4 cup
- Fresh cilantro, chopped, 1/4 cup plus extra for garnish
- Garlic, minced, 3 cloves
- Ground cumin, 1 teaspoon
- Chili powder, 1 teaspoon
- Salt, 1 teaspoon
- Fresh black pepper, 1/2 teaspoon
- Cooked rice, 4 cups (unseasoned)
- Black beans, drained and rinsed, 2 cups
- Frozen corn, thawed, 2 cups
- Ripe avocado, 2
- Chopped tomatoes, 1 cup
- Cilantro leaves, extra for garnish
- Crumbled feta cheese, optional, 1/4 cup
Instructions
- 1. Prepare marinade by whisking lime juice, olive oil, cilantro, garlic, cumin, chili powder, salt, and black pepper
- 2. Pat flank steak dry, apply marinade, and let rest 30 minutes
- 3. Preheat grill or skillet to medium-high heat
- 4. Cook steak on both sides for 5-6 minutes until medium-rare; let rest
- 5. Meanwhile, assemble bowls with rice, black beans, corn, tomatoes, and avocado
- 6. Top with thinly sliced steak, extra cilantro, and optional feta
- 7. Drizzle with leftover marinade before serving
Notes
Ensure beans are rinsed to reduce sodium
Use any non-pork cheese if avoiding feta
Store leftovers separately to maintain texture
Substitute quinoa for rice to make it gluten-free
Use any non-pork cheese if avoiding feta
Store leftovers separately to maintain texture
Substitute quinoa for rice to make it gluten-free
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 85gProtein: 35gFat: 28gSaturated Fat: 5gCholesterol: 70mgSodium: 450mgFiber: 9gSugar: 5g
Tried this recipe?Let us know how it was!