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Cilantro Lime Steak Bowls

Start your journey to the ultimate healthy Mexican steak recipe here. Each bowl is packed with flavor and easy to make. It's perfect for busy people who don't want to give up on taste or health.
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Course Main Course
Cuisine Mexican
Servings 4
Calories 480 kcal

Ingredients
  

  • For the Steak Marinade:
  • 1 ½ pounds 700 g flank steak or skirt steak
  • 3 tablespoons olive oil
  • Juice of 2 limes
  • 3 tablespoons fresh cilantro chopped
  • 3 garlic cloves minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika optional
  • Salt and black pepper to taste
  • For the Steak Marinade:
  • 1 ½ pounds 700 g flank steak or skirt steak
  • 3 tablespoons olive oil
  • Juice of 2 limes
  • 3 tablespoons fresh cilantro chopped
  • 3 garlic cloves minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika optional
  • Salt and black pepper to taste
  • For the Bowls:
  • 3 cups cooked white or brown rice or cauliflower rice for low-carb
  • 1 cup black beans drained and rinsed
  • 1 cup corn kernels fresh, canned, or thawed frozen
  • 1 red bell pepper diced
  • 1 avocado sliced
  • ½ cup fresh cilantro chopped for garnish
  • Lime wedges for serving
  • For the Cilantro-Lime Dressing:
  • ½ cup Greek yogurt or sour cream
  • 2 tablespoons mayonnaise optional, for creaminess
  • Juice of 1 lime
  • 2 tablespoons fresh cilantro finely chopped
  • 1 garlic clove minced
  • Pinch of salt and pepper

Instructions
 

  • Marinate the Steak
  • In a bowl or zip-top bag, combine olive oil, lime juice, cilantro, garlic, cumin, chili powder, smoked paprika, salt, and pepper.
  • Add the steak and coat it well. Marinate for at least 30 minutes (up to 4 hours in the fridge).
  • Cook the Steak
  • Heat a grill pan or skillet over medium-high heat.
  • Cook the steak 4–5 minutes per side (for medium-rare) or until it reaches your preferred doneness.
  • Transfer to a plate and let rest 5 minutes before slicing thinly against the grain.
  • Make the Dressing
  • In a small bowl, whisk together yogurt, mayonnaise, lime juice, cilantro, garlic, salt, and pepper. Chill until ready to use.
  • Assemble the Bowls
  • Divide rice among 4 bowls.
  • Top with black beans, corn, bell pepper, avocado slices, and sliced steak.
  • Drizzle with the cilantro-lime dressing. Garnish with fresh cilantro and lime wedges.

Notes

  • Swap rice for quinoa or farro for a high-protein base.
  • Add shredded cheese or pickled onions for extra flavor.
  • Meal prep: store components separately and assemble just before serving.