Southwest Steak Bowls
Ingredients
The Steak
-
1
lb
flank or skirt steak
-
1½
Tbsp
olive oil
-
1
clove
garlic
-
½
tsp
ground cumin
-
¼
tsp
salt
-
1
lime
lime
The Rice
-
1½
cups
uncooked brown rice
-
3
cups
chicken broth
Toppings
-
1
small
onion
-
1
large
tomato
-
½
bunch
cilantro
-
¼
tsp
salt
-
1
15oz can
black beans
-
1
cup
frozen corn kernels
-
8
oz
sour cream
Instructions
- Prepare the steak marinade by combining minced garlic, olive oil, cumin, salt, and juice from half of the lime in a bowl.
- Coat the steak in the marinade and refrigerate for about 30 minutes.
- Cook the rice according to package instructions, using chicken broth instead of water.
- Prepare pico de gallo by dicing the tomato and half of the onion, then mixing with lime juice, salt, and chopped cilantro.
- Rinse the black beans and thaw the corn kernels.
- Heat a skillet over medium-high heat and cook the steak for 3-5 minutes on each side until browned.
- Let the steak rest for a few minutes, then slice it thinly against the grain.
- Assemble the bowls with one cup of rice, topped with beans, corn, pico de gallo, sliced steak, cilantro, and a dollop of sour cream.
Nutrition Facts (estimated)
Servings
4
Calories
783
Total fat
28.5g
Total carbohydrates
97.8g
Total protein
42.7g
Sodium
971.85mg
Cholesterol
0mg
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