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Citrus Herb Steak Rice Bowl

Marinated flank steak served over rice with black beans, corn, avocado, cheddar, red onion, and a tangy lime crema. These Cilantro Lime Steak Bowls are fresh, hearty, and easy to customize.
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Prep Time 20 minutes
Cook Time 20 minutes
Marinating and Resting 30 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American, Tex-Mex-Inspired
Ingredients Method Notes

Ingredients
  

Steak
  • 2 lb flank steak
  • 1/2 cup avocado oil or olive oil
  • Zest of 1 lime
  • Juice of 2 limes
  • 4 cloves fresh garlic minced
  • 1/2 cup chopped cilantro
  • 2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
Bowls
  • 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
Lime Crema
  • 1 cup sour cream
  • 2 tsp Tajin seasoning
  • Juice of 1 lime

Method
 

  1. Whisk together the oil, lime zest, lime juice, garlic, cilantro, salt, and black pepper.
  2. Place the steak in a shallow dish or zip-top bag and pour the marinade over it. Refrigerate for 30 minutes to 3 hours.
  3. Stir together the sour cream, Tajin, and lime juice for the crema. Chill until needed.
  4. Heat the grill to medium-high and grill the steak for 10 minutes. Flip and grill another 10 minutes, or until it reaches desired doneness.
  5. Rest the steak 5 to 10 minutes, then slice thinly against the grain or cube it.
  6. Build bowls with rice, steak, avocado, black beans, corn, cheddar, and red onion.
  7. Drizzle with lime crema and serve.

Notes

Slice against the grain for the best steak texture.
Warm the rice, beans, and corn for the best bowl.
Crema is best added right before serving.