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Do you ever get that powerful craving for a fresh, flavor-packed burrito bowl from your favorite spot? My daughter Olivia and I love them, so I was determined to recreate that magic at home. This Cilantro Lime Steak Bowl is the amazing result! It’s our Chipotle copycat recipe with the most tender, juicy steak, and that perfect cilantro lime rice. It’s so much fresher, and you can pile on all the toppings you want!
What makes this cilantro lime steak bowls recipe so perfect is how customizable it is. You get a steak bowl with zesty rice, smoky charred corn salsa, and a bright cilantro lime sauce that’s perfect for a fresh and hearty dinner. These cilantro lime steak and rice bowls feature tender marinated steak, sweet corn, pickled red onions, and the most amazing cilantro lime crema. It’s a gluten-free dairy-free bowl if you skip the cheese, and you can set up a versatile toppings bar so everyone builds their perfect bowl. This healthy steak bowl recipe is packed with fresh veggies and avocado mixture that makes it feel light but filling.
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Why You’ll Love This Cilantro Lime Steak Bowls
1. Restaurant-Quality at Home – These taste just like the steak bowls from your favorite restaurant but cost a fraction of the price. The cilantro lime steak marinade recipe creates incredible flavor, and the grilled steak strips against the grain stay tender and juicy. This is one of those healthy steak dishes that feels indulgent.
2. Perfect for Meal Prep – Make all the components ahead and assemble throughout the week for quick and easy weeknight dinner recipes. The cilantro lime rice, black beans and corn topping, and steak all keep well separately. This makes dinners healthy easy when you’re busy but still want something delicious.
3. Completely Customizable – Set up a toppings bar and let everyone build their own bowl. Add extra veggies, switch up the protein, make it spicy or mild. These simple steak rice bowl recipes work for picky eaters and food lovers alike. It’s one of those easy dinners with steak that everyone in the family will love.
Ingredients for Cilantro Lime Steak Bowls
This cilantro lime steak recipe uses fresh, vibrant ingredients to create amazing flavor. You’re making restaurant-quality steak bowls with mostly pantry staples and fresh produce.
What You’ll Need
For the Cilantro Lime Steak:
- 1.5-2 lbs flank steak (or skirt steak)
- 1/2 cup fresh cilantro, chopped
- Juice and zest of 3 limes (about 1/4 cup juice)
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
For the Cilantro Lime Rice:
- 2 cups cooked white or brown rice
- Juice and zest of 1 lime
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon butter or olive oil
- Salt to taste
For the Bowls:
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/2 cup shredded cheese (optional)
- 1/4 cup pickled red onions (optional)
- Lime wedges for serving
For the Cilantro Lime Crema:
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
Why These Ingredients Matter
Flank Steak Marinade – The combination of cilantro, lime juice, garlic, and spices creates a flavorful marinade that tenderizes the meat and adds incredible taste. The tangy lime zest and juice brighten the rich steak, while cilantro adds freshness. Flank steak is perfect because it’s affordable, flavorful, and cooks quickly.
Cilantro Lime Rice – This zesty rice is what makes these bowls special. The lime and cilantro transform plain rice into something restaurant-worthy. It’s the perfect base that ties all the flavors together and soaks up the juices from the steak and toppings.
Black Beans and Corn Topping – These add protein, fiber, texture, and color. The sweet corn contrasts beautifully with the savory steak, and the black beans make the bowls more filling. Together, they create a balanced, nutritious meal that keeps you satisfied.
Instructions for Making Cilantro Lime Steak Bowls
Step-by-Step Directions
Step 1: In a medium bowl, whisk together the chopped cilantro, lime juice and zest, minced garlic, olive oil, cumin, chili powder, salt, and pepper to create the steak bowl marinade recipe.
Step 2: Place the flank steak in a large zip-top bag or shallow dish. Pour the marinade over the steak, making sure it’s completely coated. Refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
Step 3: While the steak marinates, prepare the cilantro lime rice. Toss warm cooked rice with lime juice and zest, chopped cilantro, butter or olive oil, and salt. Set aside.
Step 4: Make the cilantro lime crema by mixing sour cream or Greek yogurt with cilantro, lime juice, and salt. Refrigerate until ready to serve.
Step 5: If using corn on the cob, char it on the grill or in a hot skillet for 5-7 minutes until slightly blackened. Cut the kernels off. If using canned or frozen corn, sauté it in a hot pan for 3-4 minutes to char slightly.
Step 6: Preheat your grill or grill pan to high heat (about 450-500°F). Remove the steak from the marinade and let excess drip off.
Step 7: Grill the steak for 4-6 minutes per side for medium-rare, or until it reaches your desired doneness (130-135°F for medium-rare). Don’t move it around too much, let it develop a nice char.
Step 8: Remove the steak from the grill and let it rest for 10 minutes. This is crucial for juicy steak.
Step 9: Slice the steak against the grain into thin strips. Cutting against the grain makes the steak much more tender.
Step 10: Assemble the bowls. Start with cilantro lime rice, add the sliced steak, black beans, corn, tomatoes, avocado, cheese, and pickled onions. Drizzle with cilantro lime crema and serve with lime wedges.
Hint: These cilantro lime steak bowls with rice pair perfectly with lemon grilled salmon if you want to offer a seafood option, or serve them alongside honey garlic chicken bites for a mixed protein spread.
Top Tip
How Long Should I Marinate Steak in Lime? – Marinate flank steak in the cilantro lime marinade for at least 30 minutes, but ideally 2-4 hours. Don’t go longer than 8 hours or the acid in the lime juice can start to make the texture mushy. The sweet spot is 2-4 hours for maximum flavor without over-tenderizing.
Always Slice Against the Grain – Look at the steak and find the direction the muscle fibers run. Cut perpendicular to those lines, not parallel. This shortens the fibers and makes every bite more tender. Slicing with the grain makes steak tough and chewy.
Let the Steak Rest – Those 10 minutes of resting are non-negotiable. If you cut into the steak immediately, all the juices run out onto the cutting board instead of staying in the meat. Resting allows the juices to redistribute so every bite is juicy.
Char Your Corn – Don’t skip charring the corn if you can. The slightly blackened, caramelized kernels add so much flavor and make the bowl taste special. Use a hot grill or cast iron skillet for the best results.
My Cilantro Lime Steak Bowls Journey
I first made these bowls when I was craving something fresh and healthy but still wanted real comfort food. I threw together a quick marinade with cilantro and lime and hoped for the best. When I took the first bite, I couldn’t believe how restaurant-quality it tasted. The next day, I told Grandma about my success and she said, “Jazzy, you’re learning what I’ve always known. Good marinade, high heat, and don’t overcook your meat. That’s all you need for great steak. The toppings are just the bonus.”
She was absolutely right. Now these are my go-to for steak recipes for dinner healthy enough for weeknights but impressive enough for company. They’ve become one of my favorite recipes for dinner easy healthy that I recommend to everyone. Every time I make them, I remember that first batch and how a simple marinade transformed affordable flank steak into something incredible.
Substitutions for Cilantro Lime Steak Bowls
Steak Cilantro Lime Rice Bowl with Different Proteins – Replace the steak with grilled chicken, shrimp, or carnitas for steak cilantro lime bowl variations. The marinade works beautifully on chicken thighs or shrimp. This makes it easy to customize for different preferences.
Cilantro Lime Steak Burrito Bowl – Wrap all the ingredients in a large tortilla for a cilantro lime steak burrito bowl instead of serving in a bowl. Add extra cheese and cilantro lime crema for a handheld version that’s perfect for lunch.
Steak Fajita Bowl with Cilantro Lime Rice – Add sautéed bell peppers and onions for a steak fajita bowl with cilantro lime rice. The peppers and onions add sweetness and make it even more filling. This creates a Tex-Mex fusion that’s amazing.
Dairy-Free Version – Skip the cheese and use coconut yogurt for the crema to make it dairy-free. The bowls are still incredible without dairy and work perfectly for anyone avoiding it.
Variations on Cilantro Lime Steak Bowls
Steak Rice Bowl Japanese Style – For a steak rice bowl japanese twist, use soy sauce, ginger, and sesame oil in the marinade. Top with edamame, cucumber, and sesame seeds instead of Mexican toppings. Serve with a ginger sauce instead of cilantro lime crema.
Cilantro Lime Steak Fajita Bowls – Make these cilantro lime steak fajita bowls by adding sautéed peppers and onions, extra cheese, sour cream, and guacamole. This creates a more indulgent, Tex-Mex version that’s perfect for parties, similar to garlic parmesan cheeseburger bombs for game day.
Healthy Carne Asada Bowl – Use this marinade to make a healthy carne asada bowl. Add pico de gallo, guacamole, and extra lime for authentic flavors. This is one of those health dinner recipes that tastes indulgent but is actually nutritious.
Mediterranean-Inspired Bowl – Replace Mexican toppings with cucumber, tomatoes, feta cheese, and tzatziki for a Mediterranean diet recipes version. The cilantro lime steak still works beautifully with Greek flavors.
Spicy Version – Add jalapeños to the marinade and top with hot sauce and pickled jalapeños for extra heat. This creates spicy steak dinner bowls that are perfect for those who love bold flavors, similar to how chicken scampi with parmesan rice can be made spicy.
Equipment for Cilantro Lime Steak Bowls
Grill or Grill Pan – A hot grill creates the best char and flavor on the steak. If you don’t have an outdoor grill, a cast iron grill pan on the stovetop works great. High heat is key for a good sear.
Sharp Knife – Essential for slicing the steak against the grain. A sharp chef’s knife makes clean cuts that keep the steak tender. Dull knives tear the meat and make it tougher.
Meat Thermometer – Takes the guesswork out of cooking steak perfectly. Pull it at 130-135°F for medium-rare, which is ideal for flank steak. This ensures you never overcook it.
Large Mixing Bowl – For tossing the rice with cilantro and lime, and for mixing the marinade. Make sure it’s big enough to mix everything thoroughly.
Storage Tips for Cilantro Lime Steak Bowls
Refrigerator Storage – Store all components separately in airtight containers. The steak keeps for 3-4 days, rice for 4-5 days, and toppings for 3-4 days. Keeping them separate means you can assemble fresh bowls all week without anything getting soggy.
Reheating Tips – Reheat the steak gently in a skillet over medium heat for 2-3 minutes, or microwave for 30-60 seconds. Don’t overheat or it will get tough. The rice can be microwaved for 1-2 minutes with a splash of water to refresh it.
Freezer Storage – The cooked steak freezes well for up to 3 months. Wrap tightly in plastic wrap and foil. The rice also freezes well. Freeze in portions for easy weeknight meals. Don’t freeze the fresh toppings, add those fresh when serving.
Meal Prep Instructions – This is perfect for meal prep. Cook everything on Sunday and portion into containers. Assemble bowls throughout the week for easy lunches or dinners. Keep the crema and avocado separate until serving.
Grandma’s Secret for Cilantro Lime Steak Bowls
Grandma taught me the most important trick for perfectly grilled steak. “Jazzy,” she said while watching me grill one evening, “the secret is to pat your steak completely dry before it hits the grill. Wet meat steams instead of searing, and you want that beautiful char. Dry meat plus high heat equals perfect crust.”
She was absolutely right. Now I always pat the steak dry after marinating, and it makes such a difference in the final char. Her other secret is to add a tiny bit of honey to the marinade. She says just a teaspoon helps the outside caramelize beautifully without making it sweet. The sugars in the honey create that restaurant-quality char that makes everyone think you’re a professional chef. These simple tricks turn good steak into amazing tender marinated steak that rivals any steakhouse.
FAQ about Cilantro Lime Steak Bowls
How long should I marinate steak in lime?
Marinate flank steak in lime for 30 minutes to 4 hours for best results. The ideal time is 2-4 hours, which gives you maximum flavor without over-tenderizing. Don’t marinate longer than 8 hours because the acid in lime juice can break down the proteins too much and make the texture mushy. If you’re short on time, even 30 minutes will add good flavor.
How do you marinate steak with cilantro?
To marinate steak with cilantro, chop fresh cilantro and mix it with lime juice, olive oil, garlic, and spices. Place the steak in a zip-top bag or dish, pour the marinade over it, and refrigerate for 2-4 hours. The cilantro adds fresh, herbaceous flavor that pairs perfectly with the tangy lime and rich steak. Make sure to coat the steak completely for even flavor.
Is cilantro lime rice good with steak?
Yes, cilantro lime rice is excellent with steak! The bright, tangy flavors of cilantro and lime complement the rich, savory steak perfectly. The rice absorbs the steak juices and creates a balanced bite. This combination is popular in Mexican and Tex-Mex cuisine because the flavors work so well together. The acidity cuts through the richness of the meat.
Does cilantro taste good with steak?
Yes, cilantro is a classic pairing with steak, especially in Latin American cuisine. The fresh, bright flavor of cilantro balances the rich, savory taste of beef. Cilantro adds a refreshing element that prevents the dish from feeling too heavy. If you’re not a fan of cilantro, you can substitute with parsley or simply skip it, but many people love this combination.
Conclusion
These Cilantro Lime Steak Bowls are better than any restaurant version. Here’s to a fresh, delicious dinner that’s even better than takeout, made right in your own kitchen. It’s so much fun to be your own bowl-builder and create your perfect bite, every single time.
If you love steak bowls, check out these Steak and Rice Bowls with Vegetable Relish from Allrecipes for another delicious variation.
Give this cilantro lime steak bowls recipe a try and let me know what you think. Grandma and I love hearing about your dinner bowl successes!
Grandma’s Cilantro Lime Steak Bowls (Chipotle Copycat)
Equipment
- 1 Grill or Cast Iron Grill Pan Grandma's secret is high, high heat! A screaming hot pan is what gives you that perfect, beautiful char.
- 1 Large Zip-Top Bag or Shallow Dish To let the steak soak up all that incredible marinade.
- 1 Sharp knife This is non-negotiable for slicing the steak against the grain. It's the secret to tender, not chewy, steak.
- 1 Meat thermometer Takes all the guesswork out of cooking your steak perfectly every time.
Ingredients
Cilantro Lime Steak
- 1.5–2 lbs Flank steak (or skirt steak)
- 1/2 cup Fresh cilantro Chopped, stems and all!
- 3 Limes Zest and juice
- 4 cloves Garlic Minced
- 1/4 cup Olive oil
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- to taste Salt and pepper
Cilantro Lime Rice
- 2 cups Cooked white or brown rice Warmed
- 1 Lime Zest and juice
- 1/4 cup Fresh cilantro Chopped
- 1 tablespoon Butter or olive oil. Grandma always used butter for her rice.
Bowls & Toppings
- 1 can(15 oz) Black beans Drained and rinsed
- 1 cup Corn Fresh, frozen, or canned. Char it in a pan if you can!
- 1 cup Cherry tomatoes Halved
- 1 Avocado Sliced
- 1/2 cup Shredded cheese (Optional)
- 1/4 cup Pickled red onions (Optional, but so worth it!)
- for serving Lime wedges
Cilantro Lime Crema
- 1/2 cup Sour cream or Greek yogurt
- 2 tablespoons Fresh cilantro Chopped
- 1 Lime Juice of
- to taste Salt
Instructions
- In a medium bowl, whisk together the [1/2 cup fresh cilantro], [juice and zest of 3 limes], minced [4 cloves garlic], [1/4 cup olive oil], [1 teaspoon cumin], [1 teaspoon chili powder], and a good pinch of [Salt and pepper]. This smells like heaven, it's the secret to the best steak!
- Place the [1.5-2 lbs flank steak] in a large zip-top bag or shallow dish. Pour the marinade all over it, rubbing it in with your hands to make sure it's coated. Let it marinate in the fridge for at least 30 minutes. Grandma always said 2-4 hours is the sweet spot!
- While the steak is marinating, make the rice. In a bowl, toss the warm [2 cups cooked white or brown rice] with the [juice and zest of 1 lime], [1/4 cup fresh cilantro], [1 tablespoon butter], and a pinch of [Salt]. The butter is Grandma's trick; it makes it taste so rich and comforting.
- In a small bowl, mix the [1/2 cup sour cream or Greek yogurt], [2 tablespoons fresh cilantro], [juice of 1 lime], and a pinch of [Salt]. Pop it in the fridge. Now, get all your toppings ready: drain and rinse the [1 can (15 oz) black beans], halve the [1 cup cherry tomatoes], and slice the [1 avocado].
- If you have an extra 3 minutes, do this! Heat a dry skillet over high heat. Add the [1 cup corn] and let it cook, undisturbed, for 3-4 minutes until it gets a beautiful char. This adds so much restaurant-quality flavor.
- Preheat your grill or grill pan to high heat. Take the steak out of the marinade. Now for Grandma's #1 rule: pat the steak completely dry with paper towels! This gets a perfect crust instead of steaming. Grill the steak for 4-6 minutes per side for a beautiful medium-rare (130-135°F on a [meat thermometer]).
- This is the hardest, most important part. Move the steak to a cutting board and let it rest for 10 whole minutes. Don't touch it! This lets all the juices redistribute so every bite is tender and juicy.
- Look for the little lines (the "grain") running down the steak. Using your [sharp knife], carefully slice the steak against those lines into thin strips. This is the difference between tough steak and tender, melt-in-your-mouth steak.
- Time for the fun part! Start with a big scoop of [Cilantro Lime Rice]. Top it with your beautiful sliced steak, [black beans], charred [corn], [cherry tomatoes], [avocado], [shredded cheese], and [pickled red onions]. Drizzle generously with the [Cilantro Lime Crema] and serve with extra [Lime wedges].
Notes
- Grandma’s Secret: “Jazzy,” she always said, “the secret to steakhouse steak is two-fold. First, your meat must be bone-dry. Second, your pan must be screaming hot. A wet steak in a warm pan is just sad, gray meat. Don’t you dare serve sad steak!”
- Meal Prep: This is my absolute favorite meal prep. Cook the steak and rice, and store them in separate containers. Chop all the toppings (except the avocado!) and store them. You can assemble fresh, amazing bowls all week.
- Don’t Fear the Grain: Seriously, slicing against the grain is everything. Look at the lines on the meat and cut across them, not parallel to them. It’s the #1 trick for tender flank steak.
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