Ingredients

1.5 pounds flank steak or skirt steak

1/3 cup fresh lime juice

1/4 cup olive oil

4 cloves garlic (minced)

1/2 cup fresh cilantro (chopped)

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon smoked paprika

3 cups cooked white rice

1 can (15 oz) black beans (drained and rinsed)

1 cup corn

2 tablespoons lime juice

2 tablespoons fresh cilantro (chopped)

1/2 teaspoon salt

1 large avocado (sliced)

1/2 medium red onion (thinly sliced)

1 cup cherry tomatoes (halved)

1 cup shredded cheese

1/2 cup pico de gallo or salsa

1/4 cup fresh cilantro

2 limes (cut into wedges)

1/2 cup sour cream or Greek yogurt

2 tablespoons fresh lime juice (for dressing)

2 tablespoons fresh cilantro (chopped, for dressing)

1 clove garlic (minced, for dressing)

1/4 teaspoon salt (for dressing)

Instructions

Step 1: Make the cilantro marinade by whisking together 1/3 cup lime juice, olive oil, 1/2 cup chopped cilantro, 4 cloves minced garlic, cumin, chili powder, 1 teaspoon salt, black pepper, and smoked paprika.

Step 2: Pour the marinade over the steak in a zip-top bag and refrigerate for at least 30 minutes, ideally 2-4 hours, or up to 24 hours.

Step 3: Prepare the rice by cooking it according to package instructions. While still warm, stir in 2 tablespoons lime juice, 2 tablespoons chopped cilantro, and 1/2 teaspoon salt.

Step 4: Warm the black beans in a saucepan with cumin and salt to taste.

Step 5: Char the corn in a dry skillet over medium-high heat until slightly browned.

Step 6: Slice the avocado, thinly slice the red onion, and halve the cherry tomatoes. Prepare other toppings as needed.

Step 7: Mix sour cream or Greek yogurt with 2 tablespoons lime juice, 2 tablespoons chopped cilantro, 1 minced garlic clove, and 1/4 teaspoon salt to make the dressing.

Step 8: Remove the steak from the marinade and let it rest at room temperature for 10 minutes. Pat dry thoroughly.

Step 9: Heat a skillet over high heat until smoking hot. Add a bit of oil and sear steak for 3-4 minutes per side, or until internal temperature reaches 130-135°F for medium-rare.

Step 10: Rest the steak for 10 minutes before slicing it thinly against the grain at a diagonal.

Step 11: Assemble bowls by layering rice, black beans, corn, sliced steak, avocado, red onion, tomatoes, shredded cheese, and pico de gallo or salsa.

Step 12: Drizzle bowls with the cilantro lime dressing, sprinkle with fresh cilantro, and serve with lime wedges on the side.

Tips & Variations

For extra flavor, marinate the steak overnight but no longer than 24 hours to avoid breaking down the meat too much.

Try swapping white rice for brown rice or cauliflower rice for a healthier alternative.

Grill the steak and corn outdoors for a smoky flavor instead of pan-searing.

Add sliced jalapeños or hot sauce if you prefer a spicier bowl.

Use Greek yogurt instead of sour cream to lighten the dressing without sacrificing creaminess.

FAQs

Can I use other cuts of steak?

Yes, flank or skirt steak works best for this recipe due to their flavor and texture, but sirloin or ribeye can be used if preferred. Just adjust cooking time accordingly.

How do I know when the steak is cooked properly?

Using a meat thermometer is the most reliable method. Aim for an internal temperature of 130-135°F for medium-rare. Let the steak rest to allow juices to redistribute before slicing.