Cilantro Lime Steak Bowls

A Flavorful Bowl of YUM You’ll Crave Again and Again!

Hi friends! If you’re looking for a meal that’s both fresh and filling, let me introduce you to my Cilantro Lime Steak Bowls. Imagine juicy steak slices, zesty lime rice, smoky corn salsa, and a creamy, herby drizzle all in one bowl. Doesn’t that sound like a flavor party? This meal is great for weeknights, family dinners, or impressing guests without breaking a sweat. Plus, it’s fun to make and full of color, taste, and good vibes!

Method

Marinate the Steak

Start by removing your New York strip steaks from the refrigerator. Letting them sit out for a bit helps them come to room temperature, which ensures they cook more evenly later. Drizzle olive oil on both sides of each steak, giving them a good coating. Then, season generously with your favorite blackened seasoning or Traeger Blackened Seasoning if you have it on hand. Be bold with the seasoning here; it’s where a lot of the flavor comes from! Once seasoned, set the steaks aside to rest at room temperature for 30 minutes. This short marinating time not only helps the seasoning absorb into the meat, but it also makes the steak juicier when cooked.

Cook the Rice

To make the cilantro lime rice, begin by rinsing your long-grain white rice under cold water until the water runs mostly clear. This removes excess starch and helps the rice cook up light and fluffy. In a medium saucepan, heat a tablespoon of olive oil over medium heat and add the rinsed rice. Toast the rice for about 2-3 minutes, stirring frequently, until it starts to look slightly golden and smell nutty. Then, pour in two cups of water or broth and add the salt. Bring it to a gentle boil, then reduce the heat to low, cover the pan, and let it simmer for 15-18 minutes until the liquid is absorbed and the rice is tender. Once done, remove from heat, fluff it with a fork, and stir in the lime juice, lime zest, and freshly chopped cilantro. The result? A fragrant, zesty rice that’s the perfect base for your bowl.

Make the Charred Corn Salsa

Now it’s time to build the salsa that gives the bowl that smoky-sweet kick. Heat a tablespoon of oil in a large pan over medium-high heat. Once hot, add the frozen corn. Let it cook undisturbed for a few minutes so it gets that nice char those brown bits are packed with flavor! Add the cumin and a pinch of salt, then give everything a stir and cook for a few more minutes until the corn is nicely charred, about 4–5 minutes total. Stir in the minced garlic and sauté for one additional minute until it’s fragrant. Remove from heat and let it cool slightly. In a bowl, combine the charred corn with diced tomatoes, red onion, chopped cilantro, and fresh lime juice. Season the mixture with salt and pepper to taste. This salsa brings smoky, tangy, and sweet flavors all together in one vibrant topping.

Whip Up the Sauce

The cilantro lime sauce is what ties the whole dish together with a refreshing zing. In a small mixing bowl, whisk together the olive oil, lime juice, minced garlic, chopped cilantro, and finely diced jalapeño. If you like a little heat, keep the seeds in the jalapeño; otherwise, remove them. Season the sauce with salt to your liking. The consistency should be pourable, and the flavor should be bright and herby with a hint of spice. This sauce is not just a drizzle it’s the finishing touch that wakes up all the other ingredients.

Sear the Steaks

With all the sides ready to go, it’s time to cook the steaks. Heat a cast iron skillet or heavy pan over medium-high heat until it’s really hot you want a nice sear! Add a bit of oil if needed, and place the steaks in the hot skillet. Sear them for about 3 to 4 minutes per side, depending on how thick they are and your preferred doneness. If you’re unsure, use a meat thermometer: 130°F for medium-rare, 140°F for medium. Once the steaks are done, transfer them to a cutting board and let them rest for 5 minutes. This step is important resting allows the juices to redistribute so your steak stays moist and flavorful. After resting, slice the steaks against the grain into thin strips.

Assemble the Bowl

Now comes the best part putting it all together! Start with a generous scoop of cilantro lime rice at the bottom of your bowl. Add several slices of that juicy, rested steak right on top. Spoon over a hearty amount of the charred corn salsa, spreading it across the top for color and flavor. Finally, drizzle the cilantro lime sauce over everything. The combination of textures and flavors tender steak, zesty rice, smoky-sweet salsa, and herby sauce makes every bite completely satisfying. And just like that, your steak bowl masterpiece is ready to enjoy!

Necessary Tools

• Cast iron skillet or heavy pan
• Medium saucepan with lid
• Mixing bowls
• Whisk
• Cutting board and knife
• Measuring cups and spoons
• Tongs or spatula

Serving Suggestions

• Add a side of avocado or guacamole for creamy goodness.
• Serve with tortilla chips or warm tortillas.
• A sprinkle of cotija cheese or queso fresco adds a tasty twist.
• Want a spicy kick? Add a dash of hot sauce or extra jalapeño slices on top!

Fun Fact

Did you know cilantro is also called “coriander” in many parts of the world? And not everyone tastes it the same some people think it tastes like soap (wild, right?). Luckily, for most of us, it adds a fresh, citrusy pop that’s perfect for bowls like this!

Conclusion

These Cilantro Lime Steak Bowls are one of my go-to dinner recipes when I want something fresh, fun, and full of flavor. It’s like your favorite burrito bowl but homemade and even better. Whether you’re cooking for your family or meal-prepping for the week, this bowl hits all the right notes. Give it a try, and let me know how you like it!