What cut of steak works best for cilantro lime steak bowls?

Flank steak is the classic choice for cilantro lime steak bowls, thanks to its flavor and tenderness when sliced thin. Sirloin or filet also work beautifully in these bowls.

How long does the steak need to marinate?

Letting your steak marinate for at least one hour helps maximize flavor. For best results, marinate for up to three hours, but don’t let it go overnight or the citrus can toughen the meat.

Can I make cilantro lime steak bowls ahead of time?

Absolutely! You can grill the steak and prep the toppings in advance. Store everything separately and assemble just before serving for the freshest results.

Are cilantro lime steak bowls gluten-free?

Yes, as long as you use gluten-free toppings and a gluten-free grain (like rice or cauliflower rice). Always double-check ingredient labels to be sure.

What’s the best way to get juicy, tender steak?

Don’t overcook the steak and be sure to let it rest before slicing. Always cut against the grain for the most tender bite in your cilantro lime steak bowls.

Do I have to use lime crema?

You don’t have to, but the lime crema adds creamy, tangy flavor that pulls the whole bowl together. If you’re dairy-free, try a plant-based yogurt alternative.

Is it OK to use leftover steak?

Definitely! Cilantro lime steak bowls are an excellent way to use up leftover steak. Just slice it thin and warm gently before assembling.

Amazing Cilantro Lime Steak Bowls: 10 Best Tips

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Cilantro Lime Steak Bowls bring vibrant, zesty flavor to your weeknight with marinated steak, fresh lime, and customizable bowls loaded with toppings.

Author: Julia Monroe
Prep Time: 10 minutes (+1–3 hr marinate)
Cook Time: 10 minutes
Total Time: 20 minutes (plus marinating)
Yield: 4 bowls
Category: Main Dish
Method: Grill/Skillet
Cuisine: Tex‑Mex

Ingredients

Scale

1.5–2 lbs flank steak (or sirloin)

½ cup olive oil (or avocado oil)

Zest & juice of 2 limes

4 cloves garlic, minced

½ cup fresh cilantro, chopped (plus more for garnish)

2 tsp kosher salt

½ tsp freshly ground black pepper

4 cups cooked rice (white, brown or cauliflower)

2 avocados, sliced

1 can black beans, rinsed & drained

1 can corn, drained (or 1 cup thawed frozen corn)

½ red onion, finely diced

1 cup shredded cheddar cheese

Optional toppings: chopped tomatoes, pickled jalapeños, black olives, bell peppers, chopped lettuce

For the lime crema:

1 cup sour cream or Greek yogurt

2 tsp Tajín seasoning or chili powder

Juice of 1 lime

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Instructions

1. In a bowl or zip‑top bag, combine olive oil, lime zest & juice, garlic, cilantro, salt and pepper; add the steak and coat thoroughly. Marinate in fridge 1–3 hours.

2. Preheat grill or skillet to medium‑high; remove steak from fridge 10–15 minutes before cooking.

3. Cook steak 3–5 minutes per side for medium (or until desired doneness). Let rest 5–10 minutes, then slice thinly against the grain (or cube).

4. Meanwhile, stir together sour cream (or yogurt), Tajín (or chili powder) and lime juice to make the lime crema.

5. Divide rice among bowls. Top each with black beans, corn, avocado slices, red onion, shredded cheese, and sliced steak.

6. Drizzle each bowl with lime crema and garnish with extra cilantro. Serve with lime wedges and enjoy.

Notes

Store components separately for up to 4 days in airtight containers. Reheat steak and rice before building bowls. Leftover lime crema keeps up to a week in the fridge.

Find it online: https://www.musttryrecipe.com/cilantro-lime-steak-bowls/