I make this steak taco bowl on repeat during grilling season, and it’s the kind of dinner that gets everyone to the table without me having to ask twice. Tender cilantro lime steak, warm rice, creamy avocado, and a tangy lime crema come together in one bowl that tastes like way more effort than it actually takes.
The first time I made this, my husband walked in from mowing the lawn, took one bite, and asked why we don’t have “taco bowl night” every week. My kids are picky about a lot of things, but they will pick around almost anything to get to the steak. I usually double the marinade because in my experience, a little extra never goes to waste. It’s become one of those meals I plan around payday grocery runs, since flank steak isn’t cheap but it’s worth it here. Once the steak hits the grill, the smell alone gets everyone hovering in the kitchen. Here’s how I put this bowl together.
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Ingredients for Steak Taco Bowl
Here’s what I use for this one, plus a few swaps I’ve tested if you’re missing something or want to lighten it up.
For the steak and marinade:
- 2 lbs flank steak
- 1/2 cup avocado or olive oil
- Zest of 1 lime
- Juice of 2 limes
- 4 cloves fresh garlic, minced or finely chopped
- 1/2 cup chopped cilantro
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper (my go-to for grinding fresh, it makes a real difference here)
For the bowls:
- 4 cups cooked rice or riced cauliflower (I usually use jasmine rice for the aroma)
- 2 avocados, sliced
- 1 can (15 oz) black beans, heated
- 1 can (15 oz) corn, heated
- 1 cup shredded cheddar cheese
- 1/2 red onion, diced
For the lime crema:
- 1 cup sour cream
- 2 teaspoons Tajin seasoning
- Juice of 1 lime
Heads up if you’re serving guests: this one has dairy (sour cream, cheddar), so keep that in mind for anyone with an allergy or sensitivity.
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Step-by-Step Instructions
In my experience, the marinade is what makes this steak taste like it came from a restaurant instead of a weeknight kitchen, so don’t skip the resting time.
Step 1: Place the flank steak in a shallow dish or zip-top bag. In a small bowl, whisk together the oil, lime zest, lime juice, garlic, cilantro, salt, and pepper. Pour over the steak, making sure both sides are coated. Cover and refrigerate to marinate for 30 minutes up to 3 hours.
Step 2: Heat your grill to medium-high and place the steak on. Grill for 10 minutes, then flip and grill 10 minutes more, or until it reaches your desired internal temperature. Let the steak rest on a plate or cutting board for 5 to 10 minutes before slicing thin against the grain or cutting into cubes.
Step 3: To individual bowls, add rice, sliced steak, avocado, black beans, corn, cheese, and red onion. Whisk together the sour cream, Tajin, and lime juice for the crema, then drizzle generously over each bowl.
Steak Taco Bowl
Ingredients
Equipment
Method
- Place flank steak in a shallow dish or zip-top bag. Whisk together oil, lime zest, lime juice, garlic, cilantro, salt, and pepper, then pour over steak, coating both sides. Cover and refrigerate to marinate for 30 minutes to 3 hours.
- Heat grill to medium-high and place steak on. Grill 10 minutes, flip, and grill 10 minutes more or until desired doneness. Rest steak 5-10 minutes, then slice thin against the grain or cube.Don’t marinate flank steak much longer than 3 hours. The lime juice is acidic, and past that point it starts to break down the texture instead of just flavoring it, leaving you with a mushy bite instead of a tender one.
- To individual bowls, add rice, steak, avocado, black beans, corn, cheese, and onion. Whisk sour cream, Tajin, and lime juice together for the crema and drizzle over each bowl.
Nutrition
Notes
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What to Serve With Steak Taco Bowl
A few sides round this bowl out nicely if you want to stretch it into a bigger spread.
Tortilla chips and salsa: A crunchy side that echoes the taco flavors without competing with the bowl itself.
Grilled corn on the cob: Since you’re already using the grill for the steak, corn is an easy add and brings a smoky sweetness.
A simple green salad: Something light with lime vinaigrette balances out the richness of the crema and cheese.
Warm tortillas on the side: My kids like to scoop bites into a tortilla instead of using a fork, so I usually set a stack out. If you love the taco flavors here, my chicken taco bowl leans into them even more.
Storage & Serving Tips
Store leftover steak, rice, and toppings in separate airtight containers in the fridge for up to 4 days. Keeping everything separate stops the avocado from browning too fast and the rice from getting soggy.
To reheat, warm the steak and rice in a skillet over medium heat for a few minutes, then add cold toppings once plated. I don’t recommend microwaving the steak for long, since it toughens up fast.
This bowl is easy to switch up too. Swap the rice for cauliflower rice or a bed of greens, trade the steak for grilled chicken, or swap in shrimp instead, or wrap the whole thing in a tortilla for a handheld version.
My Favorite Sauces for Steak Taco Bowl
A tangy lime crema is already built into this recipe, but if you want to switch things up, a few other sauces work just as well with the smoky, citrusy flavor of the steak.
Chipotle aioli: This smoky, creamy sauce is my favorite swap and works especially well with steak and rice bowls like this one.
Cashew cilantro lime crema: A dairy-free version I’ve made for friends who can’t do sour cream. Blend it smooth and you get a similar tang without any dairy.
Creamy cilantro lime sauce: My go-to when I want something bright and garlicky, made with sour cream, cilantro, and lime. Works just as well on tacos and fajitas as it does here.
Salsa verde or mango salsa: Both are great toppers here, depending on whether you’re in the mood for something tart or something sweet.
Cilantro lime chimichurri: A garlicky, herby sauce made from blended cilantro, garlic, lime juice, and olive oil, closer to a chimichurri than a crema, and great if you want something with more bite.
Conclusion
This steak taco bowl has earned its spot in my regular dinner rotation, and once you taste that lime crema over warm rice and smoky steak, I think it’ll earn a spot in yours too. It’s simple enough for a Tuesday but good enough that nobody at my table complains about leftovers the next day, which is basically the same reason my meal prep burrito bowl gets made most Sundays. Give it a try this week and let the marinade do most of the work for you.
