Go Back
+ servings
Cilantro Lime Steak Bowls Feature

Cilantro Lime Steak Bowls

Charlotte Hancey
Flank steak is coated in a zesty cilantro lime marinade then grilled to perfection. Slice it up and add to bowls full of rice, avocado, black beans, corn and more. Drizzle with a tangy lime crema for the finishing touch!
5 from 16 votes
Prep Time 20 minutes
Cook Time 15 minutes
Marinate 2 hours
Total Time 2 hours 35 minutes
Course Main Course
Servings 4


  • 2 lbs flank steak
  • 1/2 cup avocado or olive oil
  • Zest of 1 lime
  • Juice of 2 limes
  • 4 cloves fresh garlic, minced or finely chopped
  • 1/2 cup chopped cilantro
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups cooked rice or riced cauliflower
  • 2 avocados, sliced
  • 1 can (15 oz) black beans, heated
  • 1 can (15 oz) corn, heated
  • 1 cup shredded cheddar cheese
  • 1/2 red onion, diced

For the lime crema:

  • 1 cup sour cream
  • 2 teaspoons Tajin seasoning
  • Juice of 1 lime


  • Place flank steak in a shallow dish or zip top bag. In a small bowl, add oil, lime zest, lime juice, garlic, cilantro, salt and pepper. Whisk to combine then pour over steak. Make sure both sides of steak are coated. Cover (or seal) and place in refrigerator to marinate for 30 minutes to 3 hours.
  • Heat grill to medium-high then place steak on. Grill for 10 minutes then flip. Grill for 10 minutes more or until steak reaches desired internal temperature. Place steak on a plate or cutting board then allow to rest for 5-10 minutes. Slice into thin strips against the grain or into cubes. 
  • To individual bowls, add rice, steak, avocado, black beans, corn, cheese and onion. Drizzle with lime crema. 


  1. To add even more flavor use cilantro lime rice. 
  2. More topping ideas: black olives, bell pepper, grilled onions, jalapeños
Tried this recipe?Let us know how it was!