I love how this bowl brings together juicy cilantro‑lime marinated flank steak, tender rice, creamy avocado, black beans, corn, and a tangy lime crema for a bright and hearty meal.

Why You’ll Love This Recipe

I always gravitate toward bold, fresh flavors, and this recipe checks all the boxes. The lime‑garlic cilantro marinade makes the steak pop, while creamy avocado and beans add satisfying texture. It’s customizable and perfect for meal prep or a relaxed dinner.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Flank steak
Avocado or olive oil
Lime zest and juice
Fresh garlic, minced
Chopped cilantro
Kosher salt and black pepper
Cooked rice or cauliflower rice
Avocados, sliced
Canned black beans, heated
Canned or fresh corn, heated
Red onion, diced
Sour cream
Additional lime juice and Tajin (for lime crema)

directions

In a shallow dish or zip‑top bag, I whisk oil, lime zest and juice, garlic, cilantro, salt, and pepper.
I coat the flank steak evenly, cover it, and refrigerate for 30 minutes up to 3 hours.
I preheat the grill or a grill pan to medium‑high heat. I grill the steak for about 10 minutes per side until it reaches my desired doneness.
I transfer the steak to a cutting board, tent it with foil, and let it rest for 5–10 minutes.
I slice the steak thinly against the grain or cut it into cubes.
I build the bowls starting with rice, then layer on the steak, avocado, black beans, corn, and red onion. I finish with a drizzle of lime crema.

Servings and timing

Servings: 4
Prep time: 20 minutes
Cook time: 15 minutes
Marinate time: 30 minutes to 3 hours
Total time: approximately 1 hour 5 minutes (with minimum marination)

Variations

I sometimes use cauliflower rice for a lighter option.
Skirt or sirloin steak works just as well if I don’t have flank.
For added color and nutrition, I toss in sautéed peppers or shredded lettuce.
I swap the crema for guacamole when I want extra richness.
A sprinkle of cotija or shredded cheese adds even more flavor.

storage/reheating

I store each component separately in airtight containers in the fridge for up to 4 days. To reheat, I warm the steak and rice gently in a skillet or microwave. I keep the toppings like avocado and crema fresh by adding them just before serving.

FAQs

How long should I marinate the steak?

I like to marinate the steak for at least 30 minutes, but up to 3 hours gives it the most flavor without over-tenderizing the meat.

Can I grill this outdoors?

Yes, I love using an outdoor grill to add a smoky char to the steak. Just make sure the grill is hot and well‑oiled before placing the meat on.

What if I don’t eat dairy?

I make the crema with a dairy-free sour cream alternative or simply leave it out. Guacamole or salsa works great as a topper too.

Can I prep this for meal prep lunches?

Absolutely. I portion everything into containers and reheat the base before topping it with fresh avocado and crema each day.

What’s the best steak cut to use?

Flank steak is my first choice, but I’ve also used skirt or sirloin steak when that’s what I had on hand—they all turn out great.

Conclusion

This cilantro lime steak bowl has become one of my favorite meals. It’s full of flavor, easy to adjust to what I have in my kitchen, and satisfying every time. I love how it works for both weeknight dinners and make-ahead lunches