Southwest Steak Bowl
Ingredients
- For the Steak:
- 1 lb flank or skirt steak
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Juice of 1 lime
- Salt & pepper to taste
- For the Bowl:
- 2 cups cooked white or brown rice or cilantro-lime rice for extra flavor!
- 1 cup canned black beans drained and rinsed
- 1 cup corn fresh, canned, or frozen
- 1 cup chopped romaine or shredded lettuce
- ½ cup diced tomatoes
- ½ cup diced red onion
- 1 avocado sliced or cubed
- ¼ cup chopped fresh cilantro
- Lime wedges for serving
- Optional Creamy Southwest Sauce:
- ½ cup sour cream or Greek yogurt
- 1 tablespoon lime juice
- 1 tablespoon chipotle in adobo or a dash of chipotle powder
- Salt to taste
Instructions
- Marinate the Steak:
- In a small bowl, mix olive oil, lime juice, and all spices. Rub onto the steak and let sit for 15–30 minutes (or up to a few hours in the fridge).
- Cook the Steak:
- Heat a skillet or grill pan over medium-high heat. Cook steak for 3–5 minutes per side until desired doneness. Rest for 5 minutes, then slice against the grain.
- Char the Corn:
- In a dry skillet over high heat, cook corn for 2–3 minutes until lightly blackened. Stir occasionally.
- Make the Sauce (Optional):
- Stir together sour cream, lime juice, and chipotle. Add salt to taste.
- Assemble the Bowls:
- In each bowl, layer rice, steak, black beans, corn, lettuce, tomatoes, red onion, avocado, and cilantro. Drizzle with sauce and serve with lime wedges.
Notes
- Let the steak rest before slicing to lock in juices.
- Warm rice and beans for a cozy, fresh bowl.
- Prep ingredients ahead for fast meal assembly.
- Add shredded cheese, jalapeños, or tortilla strips for extra flavor and crunch.
- Swap rice with quinoa or cauliflower rice for a lighter version.