These High-Protein Cilantro Lime Steak Bowls are the kind of meal that makes you feel like you have your life together: juicy steak, bright cilantro-lime everything, and a bowl setup that’s meal-prep friendly without tasting like “meal prep.”
Think: bold, zesty, satisfying, and easy to remix all week. Make it once, then mix-and-match your bases and toppings depending on your mood (and what’s still in your fridge).
Why You’ll Love This
You get big flavor with minimal fuss: a quick cilantro-lime marinade pulls serious weight, the bowls are customizable, and the macros are naturally strong thanks to steak, beans, and Greek yogurt (optional but highly recommended).
Ingredients
- 1 1/2 lb flank steak or sirloin (about 680 g)
- 1/4 cup fresh lime juice (about 2 limes), plus lime wedges for serving
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1 packed cup fresh cilantro, chopped (stems tender parts are fine)
- 2 cups cooked rice (white, brown, or cilantro-lime cauliflower rice)
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned and drained)
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/2 small red onion, thinly sliced
- 2 cups shredded romaine or cabbage (optional for extra crunch)
- 1/2 cup plain Greek yogurt or skyr (optional, for a high-protein “crema”)
- Hot sauce or salsa, for serving (optional)
How to Make It
- Make the cilantro-lime marinade: In a bowl, whisk together lime juice, olive oil, garlic, cumin, chili powder, salt, pepper, and half the cilantro.
- Marinate the steak: Pat steak dry, place in a zip-top bag or shallow dish, and pour the marinade over it. Marinate 20–30 minutes at room temp (or up to 8 hours in the fridge). If chilled, let it sit out 15 minutes before cooking.
- Prep the bowl ingredients: Warm the black beans and corn in a small skillet with a pinch of salt, or microwave until hot. Halve tomatoes, slice avocado, and thinly slice red onion. Cook or warm your rice.
- Cook the steak: Heat a cast-iron skillet or grill pan over medium-high. Add a small drizzle of oil if needed. Cook steak 4–6 minutes per side (depending on thickness) until nicely browned and cooked to your preferred doneness.
- Rest and slice: Transfer steak to a cutting board and rest 8–10 minutes. Slice thinly against the grain for tender, biteable pieces.
- Mix quick crema (optional): Stir Greek yogurt with a squeeze of lime, a pinch of salt, and a tablespoon of water to loosen. Add a little chopped cilantro if you want it extra herby.
- Assemble bowls: Add rice (or greens) to each bowl, then pile on sliced steak, black beans, corn, tomatoes, avocado, and red onion.
- Finish and serve: Sprinkle with the remaining cilantro, add lime wedges, and top with crema and/or hot sauce. Taste and adjust with salt and more lime if needed.
Tips for the Best Results
- Slice against the grain: This is the difference between “so tender” and “why is this chewy.” Look for the direction of the muscle fibers and cut across them.
- Don’t skip the rest time: Resting keeps the steak juicy and helps the slices stay tender.
- Marinate smart: Lime juice is powerful. 20–30 minutes is great for quick flavor; overnight is fine, but don’t push past 8 hours for best texture.
- Use high heat for a good sear: A hot pan gives you that flavorful crust without overcooking the inside.
- Warm components = better bowls: Even if your toppings are cold, warm rice/beans/steak makes the whole thing taste more “restaurant.”
- Salt in layers: Season the beans/corn lightly and finish the bowl with a final pinch of salt and lime to make everything pop.
Variations
- Extra high-protein: Add a scoop of cottage cheese (sounds weird, tastes neutral), double the beans, or add a fried egg.
- Low-carb: Swap rice for cauliflower rice or shredded lettuce/cabbage as the base.
- Spicy version: Add chipotle in adobo (1–2 tsp minced) to the marinade or crema, or finish with jalapeños.
- Different protein: Chicken thighs, shrimp, or tofu work with the same cilantro-lime vibe (adjust cook times).
- Taco-salad bowl: Use a romaine base, crush a few tortilla chips on top, and drizzle with salsa + crema.
- Pineapple twist: Add diced pineapple or mango for a sweet-tangy moment that pairs perfectly with lime.
Storage & Reheating
Store components in separate airtight containers for up to 4 days (keep avocado and crema separate if possible). Reheat rice, beans, corn, and steak briefly in the microwave (30–60 seconds) or in a skillet until just warmed; avoid overheating the steak so it stays tender. Add fresh toppings and a squeeze of lime right before eating.
FAQ
What cut of steak is best for cilantro lime steak bowls?
Flank steak is classic and super flavorful, but sirloin is a little easier to keep tender. Skirt steak also works great—just slice thinly against the grain no matter what you choose.
How do I keep the steak from getting tough?
Use high heat for a quick sear, don’t overcook it, and let it rest before slicing. The biggest tip: slice against the grain into thin strips. If you’re meal prepping, reheat gently so it doesn’t dry out.
Can I make these bowls ahead for meal prep?
Yes. Prep rice, beans, corn, and toppings in advance, and cook the steak up to 3–4 days ahead. Build bowls without avocado, then add avocado (and extra lime) right before eating for the freshest vibe.
How can I make this higher protein without adding more meat?
Add Greek yogurt crema, increase the black beans, or mix in extra protein-friendly add-ons like edamame, a fried egg, or a side of cottage cheese. You can also serve over quinoa instead of rice.
Can I cook the steak in the oven or air fryer instead of a skillet?
Yes. For the oven, broil on a sheet pan 4–6 minutes per side (watch closely). For the air fryer, cook at 400°F (205°C) for about 8–12 minutes total depending on thickness, flipping halfway. Rest, then slice against the grain.