Southwest Steak Bowl
Southwest Steak Bowl
Ingredients
For the Steak Marinade
- 1 1/2 pounds flank steak
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Cilantro-Lime Rice
- 1 cup long-grain white rice
- 2 cups water
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, chopped
- 1/4 teaspoon salt
For the Corn and Black Bean Salsa
- 1 can canned black beans, rinsed and drained (15 ounce)
- 1 cup frozen corn, thawed
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and minced
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
- 1/8 teaspoon salt
For Serving (Optional)
- 1 avocado, sliced or diced
- 1/4 cup sour cream
- 1/4 cup cotija cheese, crumbled
Instructions
- 1
Prepare the steak marinade: In a shallow dish or resealable plastic bag, combine the lime juice, olive oil, chili powder, cumin, smoked paprika, minced garlic, salt, and black pepper. Add the flank steak, ensuring it's fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for best flavor.
⏱️ 5 min
- 2
Cook the rice: Rinse the long-grain white rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
⏱️ 25 min
- 3
While the rice is resting, prepare the corn and black bean salsa: In a medium bowl, combine the rinsed and drained black beans, thawed corn, diced red onion, minced jalapeño, lime juice, chopped cilantro, and salt. Stir gently to combine. Set aside.
⏱️ 10 min
- 4
Cook the steak: Heat a large cast-iron skillet or grill pan over medium-high heat. Remove the steak from the marinade, discarding any excess. Sear the steak for 4-6 minutes per side for medium-rare, or longer for desired doneness. For a grill, cook over direct medium-high heat for the same duration.
⏱️ 12 min
- 5
Rest and slice the steak: Transfer the cooked steak to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute, ensuring a tender steak. After resting, slice the steak against the grain into thin strips.
⏱️ 5 min
- 6
Finish the cilantro-lime rice: Fluff the cooked rice with a fork. Stir in the 2 tablespoons of lime juice, chopped cilantro, and 1/4 teaspoon of salt. Taste and adjust seasoning if needed.
⏱️ 3 min
- 7
Assemble the bowls: Divide the cilantro-lime rice among 4 serving bowls. Top each with a generous portion of sliced steak and the corn and black bean salsa. Garnish with optional avocado slices, a dollop of sour cream, and crumbled cotija cheese.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Southwest Steak Bowl
For the Steak Marinade
- 1 1/2 pounds flank steak
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Cilantro-Lime Rice
- 1 cup long-grain white rice
- 2 cups water
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, chopped
- 1/4 teaspoon salt
For the Corn and Black Bean Salsa
- 1 can canned black beans, rinsed and drained (15 ounce)
- 1 cup frozen corn, thawed
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and minced
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
- 1/8 teaspoon salt
For Serving (Optional)
- 1 avocado, sliced or diced
- 1/4 cup sour cream
- 1/4 cup cotija cheese, crumbled
Instructions
- 1
Prepare the steak marinade: In a shallow dish or resealable plastic bag, combine the lime juice, olive oil, chili powder, cumin, smoked paprika, minced garlic, salt, and black pepper. Add the flank steak, ensuring it's fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for best flavor.
⏱️ 5 min - 2
Cook the rice: Rinse the long-grain white rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
⏱️ 25 min - 3
While the rice is resting, prepare the corn and black bean salsa: In a medium bowl, combine the rinsed and drained black beans, thawed corn, diced red onion, minced jalapeño, lime juice, chopped cilantro, and salt. Stir gently to combine. Set aside.
⏱️ 10 min - 4
Cook the steak: Heat a large cast-iron skillet or grill pan over medium-high heat. Remove the steak from the marinade, discarding any excess. Sear the steak for 4-6 minutes per side for medium-rare, or longer for desired doneness. For a grill, cook over direct medium-high heat for the same duration.
⏱️ 12 min - 5
Rest and slice the steak: Transfer the cooked steak to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute, ensuring a tender steak. After resting, slice the steak against the grain into thin strips.
⏱️ 5 min - 6
Finish the cilantro-lime rice: Fluff the cooked rice with a fork. Stir in the 2 tablespoons of lime juice, chopped cilantro, and 1/4 teaspoon of salt. Taste and adjust seasoning if needed.
⏱️ 3 min - 7
Assemble the bowls: Divide the cilantro-lime rice among 4 serving bowls. Top each with a generous portion of sliced steak and the corn and black bean salsa. Garnish with optional avocado slices, a dollop of sour cream, and crumbled cotija cheese.
⏱️ 5 min