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Cilantro Lime Steak Bowls

These Cilantro Lime Steak Bowls are fresh, zesty, and easy to prepare. Tender steak is tossed in a lime-cilantro mix and served over rice with vibrant toppings like avocado, lettuce, and tomatoes—perfect for a light yet satisfying meal
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 bowls
Course: Main
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Steak
  • 1 pound flank steak or skirt steak
  • 1 tablespoon olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon lime zest
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
Bowl Base and Toppings
  • 1 cup cooked rice or quinoa
  • 1 cup shredded lettuce
  • 1 cup cherry tomatoes halved
  • 1 avocado sliced
  • 1 tablespoon chopped cilantro
  • Optional toppings corn, black beans, sliced red onion

Equipment

  • Skillet

Method
 

  1. Pat the steak dry and season it with salt, pepper, garlic powder, and cumin.
  2. Heat the olive oil in a skillet over medium heat until warm.
  3. Place the steak in the skillet and cook 3 to 4 minutes on each side until browned.
  4. Remove the steak from the heat and let it rest for 5 minutes so the juices settle.
  5. Slice the steak thin, cutting across the grain for tender bites.
  6. In a bowl, stir the lime juice, lime zest, and cilantro together.
  7. Add the sliced steak to the lime mix and toss to coat each piece.
  8. Set out your bowls and spoon in rice or quinoa as the base.
  9. Add lettuce, tomatoes, and avocado on top of the base.
  10. Spoon the cilantro lime steak over the veggies.
  11. Drizzle any extra lime mix over the finished bowl.
  12. Add corn, black beans, or sliced red onion if you want more color and crunch.

Notes

Store steak, rice, and veggies separately for meal prep. Add avocado just before serving. Steak lasts 3–4 days refrigerated. Marinate steak in lime and cilantro for 20 minutes before cooking for extra flavor.