Grilled Steak Bowl with Cilantro Lime Crema

There’s something deeply satisfying about a meal in a bowl, and this Grilled Steak Bowl is the king of them all. Forget boring salads and uninspired leftovers. We’re talking juicy, perfectly grilled steak, marinated to perfection, served over a bed of fluffy rice with a rainbow of fresh toppings. It’s the kind of vibrant, flavor-packed meal that makes you feel good from the inside out. This recipe isn’t just dinner; it’s a delicious solution to your weeknight meal dilemmas.

Whether you’re looking for a healthy and satisfying lunch or an impressive yet easy dinner, this recipe delivers. It’s completely customizable, incredibly simple to assemble, and bursting with fresh, bold flavors that will have everyone asking for seconds. Let’s fire up the grill and build the perfect bowl.

Why This Grilled Steak Bowl Recipe is a Must-Try

This isn’t just another recipe; it’s a blueprint for your new favorite meal. The combination of smoky, charred steak and the cool, zesty cilantro lime crema creates a flavor explosion in every bite. It’s a perfectly balanced meal, packing a serious punch of protein, healthy fats, and fresh vegetables. Plus, it’s a fantastic option for meal prep. For another great high-protein option, check out these High-Protein Cheeseburger Bowls.

The Key Components of a Perfect Steak Bowl

A truly great bowl is all about the harmony of its parts. Each component plays a crucial role in creating the perfect balance of flavor, texture, and temperature.

The Steak: Choosing the Right Cut

For the best Grilled Steak Bowl, you want a cut that’s flavorful and grills up quickly. Flank steak, skirt steak, or sirloin are all fantastic choices. They have a robust beefy flavor that stands up well to the marinade and becomes incredibly tender when sliced against the grain.

The Marinade: A Burst of Flavor

The secret to incredibly juicy and flavorful steak is the marinade. This simple combination of soy sauce, lime juice, garlic, and spices tenderizes the meat and infuses it with a savory, zesty taste that complements the smoky char from the grill.

The Base: More Than Just Rice

While classic cilantro lime rice is a perfect foundation, feel free to get creative. Quinoa, brown rice, or even cauliflower rice for a low-carb option work beautifully. The base is there to soak up the delicious juices from the steak and the creamy sauce.

The Toppings: Freshness and Crunch

Toppings are where you can let your personality shine! We’re using a classic combination of black beans, charred corn, pico de gallo, and avocado. These add color, texture, and essential nutrients to your bowl. If you enjoy unique stews, this Crab Stew Recipe is also a must-try.

The Sauce: Tying It All Together

A great sauce is what elevates a good bowl to an unforgettable one. Our Cilantro Lime Crema is cool, creamy, and packed with zesty flavor. It’s the perfect counterpoint to the warm, savory steak.

Ingredients You’ll Need

For the Steak & Marinade:

• 1.5 lbs flank steak or sirloin
• 1/4 cup soy sauce (low-sodium)
• 1/4 cup olive oil
• Juice of 2 limes
• 4 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp black pepper

For the Cilantro Lime Crema:

• 1 cup Greek yogurt or sour cream
• 1/2 cup fresh cilantro, chopped
• Juice of 1 lime
• 1 clove garlic, minced
• 1/4 tsp salt
• 2-3 tbsp water, to thin

For the Bowls:

• 4 cups cooked rice (white, brown, or quinoa)
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) corn, drained (or 2 cups frozen, thawed)
• 1 cup pico de gallo or diced tomatoes
• 2 avocados, sliced
• Lime wedges, for serving

How to Make the Ultimate Grilled Steak Bowl: A Step-by-Step Guide

1. Marinate the Steak: In a shallow dish or a zip-top bag, combine the soy sauce, olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, and black pepper. Add the steak and turn to coat. Let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
2. Prepare the Crema: While the steak marinates, make the sauce. In a small bowl or blender, combine the Greek yogurt, chopped cilantro, lime juice, minced garlic, and salt. Blend or whisk until smooth. Add water, one tablespoon at a time, until it reaches a drizzlable consistency.
3. Prepare the Bowl Components: Cook your rice according to package directions. Prepare your toppings by rinsing the beans, draining the corn, and slicing the avocados.
4. Grill the Steak: Preheat your grill to medium-high heat. Remove the steak from the marinade, letting any excess drip off. Grill for 4-6 minutes per side for medium-rare, depending on the thickness of the cut.
5. Rest and Slice: This step is crucial! Transfer the grilled steak to a cutting board and let it rest for 10 minutes. This allows the juices to redistribute, ensuring a tender bite. After resting, slice the steak thinly against the grain.
6. Assemble Your Grilled Steak Bowl: Divide the cooked rice among four bowls. Top with the sliced steak, black beans, corn, pico de gallo, and avocado slices. Drizzle generously with the Cilantro Lime Crema and serve with extra lime wedges.

Expert Tips for Grilling the Perfect Steak

To ensure your steak is the star of the show, follow these simple tips. First, start with a hot grill to get that perfect sear. Second, don’t overcrowd the grill; cook in batches if necessary. Most importantly, use a meat thermometer to cook the steak to your desired doneness (130-135°F for medium-rare). Finally, never skip the resting period!

Customizing Your Bowl: Variations and Substitutions

The beauty of this Grilled Steak Bowl recipe is its versatility. Swap the rice for quinoa or cauliflower rice. Add other veggies like sautéed bell peppers and onions. Not a fan of cilantro? Try a spicy chipotle aioli or a vibrant chimichurri sauce instead of the crema. For another fantastic bowl recipe, try our easy Taco Bowl.

How to Store and Meal Prep Your Steak Bowl

This recipe is a meal-prep dream. For the best results, store all the components in separate airtight containers in the refrigerator for up to 4 days. The cilantro lime crema will stay fresh for about 3 days. When you’re ready to eat, simply assemble a bowl and enjoy it cold or gently reheat the rice and steak.

Frequently Asked Questions

Share Your Creations!

We hope you love this incredible Grilled Steak Bowl as much as we do! It’s a true crowd-pleaser that’s as nourishing as it is delicious. If you make this recipe, we’d love to see it! Snap a photo and share it on Pinterest. Happy cooking!

Grilled Steak Bowl Recipe

Grilled Steak Bowl with Cilantro Lime Crema

Learn to make the ultimate Grilled Steak Bowl! This recipe features juicy, marinated flank steak, fresh toppings, and a zesty cilantro lime crema. A healthy, customizable, and flavor-packed meal perfect for any night of the week.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 bowls

Course: Dinner, Lunch

Cuisine: American, Mexican-inspired

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

For the Steak & Marinade

• 1.5 lbs flank steak or sirloin
• 1/4 cup soy sauce low-sodium
• 1/4 cup olive oil
• 2 limes, juiced
• 4 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp black pepper

For the Cilantro Lime Crema

• 1 cup Greek yogurt or sour cream
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 clove garlic, minced
• 1/4 tsp salt
• 2-3 tbsp water, to thin

For the Bowls

• 4 cups cooked rice white, brown, or quinoa
• 1 can black beans, rinsed and drained 15 oz
• 1 can corn, drained 15 oz
• 1 cup pico de gallo or diced tomatoes
• 2 avocados, sliced
• Lime wedges, for serving

Equipment

• 1 Grill
• 1 Cutting Board
• 2 Mixing Bowls

Instructions

 

1. In a shallow dish or a zip-top bag, combine the soy sauce, olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, and black pepper. Add the steak and turn to coat. Let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
2. While the steak marinates, make the sauce. In a small bowl or blender, combine the Greek yogurt, chopped cilantro, lime juice, minced garlic, and salt. Blend or whisk until smooth. Add water, one tablespoon at a time, until it reaches a drizzlable consistency.
3. Cook your rice according to package directions. Prepare your toppings by rinsing the beans, draining the corn, and slicing the avocados.
4. Preheat your grill to medium-high heat. Remove the steak from the marinade, letting any excess drip off. Grill for 4-6 minutes per side for medium-rare, depending on the thickness of the cut.
5. Transfer the grilled steak to a cutting board and let it rest for 10 minutes. This allows the juices to redistribute, ensuring a tender bite. After resting, slice the steak thinly against the grain.
6. Divide the cooked rice among four bowls. Top with the sliced steak, black beans, corn, pico de gallo, and avocado slices. Drizzle generously with the Cilantro Lime Crema and serve with extra lime wedges.

Notes

Tip 1: Don't skip the resting step for the steak! It's the key to keeping it juicy.
Tip 2: For an extra layer of flavor, char the corn on the grill for a few minutes before adding it to the bowl.
Tip 3: The Cilantro Lime Crema can be made up to 3 days in advance and stored in an airtight container in the refrigerator.