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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

Bright, citrusy Cilantro Lime Steak Bowls layered over hearty bowls with vibrant toppings and a cooling lime crema.
5 from 1 vote
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Course: dinner, Side Dish
Cuisine: American, Comfort Food
Keyword: casserole, cheesy, Cilantro Lime Steak Bowls, vegetable bake, zucchini
Prep Time: 20 minutes
Cook Time: 15 minutes
Marinating Time: 2 minutes
Total Time: 37 minutes
Servings: 6
Calories: 520kcal
Cost: $12

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

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

Instructions

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

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.

Nutrition

Serving: 320g | Calories: 520kcal | Carbohydrates: 48g | Protein: 34g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 85mg | Sodium: 520mg | Potassium: 680mg | Fiber: 7g | Sugar: 3g | Vitamin A: 12IU | Vitamin C: 24mg | Calcium: 18mg | Iron: 22mg