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A homemade Cilantro Lime Steak Bowls filled with sliced grilled steak, rice, black beans, avocado, corn, tomatoes, red onion, jalapeños, shredded cheese, and a creamy drizzle, all arranged neatly in a rustic wooden bowl.

Cilantro Lime Steak Bowls

5 from 1 vote
Bright, citrusy Cilantro Lime Steak Bowls layered over hearty bowls with vibrant toppings and a cooling lime crema.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 2 minutes
Total Time 37 minutes
Servings: 6
Course: dinner, Side Dish
Cuisine: American, Comfort Food
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ½ Tablespoons unsalted butter for greasing and topping
  • 7 medium zucchini fresh and firm for best texture
  • ½ cup + 2 Tablespoons sour cream adds creaminess
  • ½ cup + 2 Tablespoons mayonnaise adds richness
  • 2 ¼ teaspoons garlic powder for rounded flavor
  • 2 ¼ teaspoons onion powder for savory depth
  • ¾ teaspoon baking powder for slight lift
  • 4 large eggs binding ingredient
  • 1 ⅔ cups freshly grated sharp cheddar cheese divided (melts smoothly)
  • ⅓ cup grated Parmesan cheese adds salty nuttiness
  • ⅔ cup crushed Ritz or cheddar crackers for crunchy topping

Equipment

  • 1 Grill Used for cooking the marinated steak
  • 2 Mixing bowls For preparing the marinade and crema
  • 1 Small whisk Helpful for blending sauces and liquids smoothly
  • 1 Cutting board For slicing steak and prepping toppings
  • 1 Sharp knife Essential for clean and precise steak cuts
  • 1 Shallow dish or zip-top bag Used for marinating the steak evenly
  • 6 Serving bowls For assembling individual steak bowls

Method
 

  1. Preheat the oven to 375°F and coat a 9×13-inch baking dish thoroughly with butter.
  2. Trim the zucchini ends, grate them on the large holes of a box grater, and place the shreds into a sieve. Sprinkle with salt and allow them to rest for 10 minutes.
  3. Move the zucchini to a clean kitchen towel and squeeze firmly to remove as much moisture as possible, then set aside.
  4. In a mixing bowl, blend the sour cream, mayonnaise, garlic powder, onion powder, baking powder, eggs, and pepper until smooth.
  5. Fold in 1 ⅛ cups of the cheddar, the Parmesan, and the prepared zucchini, then spread the mixture evenly into the buttered dish.
  6. Bake for 30 minutes to set the casserole.
  7. While it bakes, mix the melted butter with the crushed crackers and the remaining cheddar in a small bowl.
  8. Take the casserole out, scatter the topping mixture over it, and return it to the oven until crisp and golden, about 10–15 minutes.
  9. Allow the casserole to cool for 10 minutes before cutting and serving.

Nutrition

Serving: 320gCalories: 520kcalCarbohydrates: 48gProtein: 34gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 520mgPotassium: 680mgFiber: 7gSugar: 3gVitamin A: 12IUVitamin C: 24mgCalcium: 18mgIron: 22mg

Notes

A bowl full of color and comfort, each bite blends smoky steak with fresh citrusy notes. Perfect for family dinners or relaxed weekend meals.

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