Description
These Southwest Steak Bowls are your answer to “what’s for dinner” – bold, colorful, and guaranteed to spice up your weeknight routine without any complicated cooking!
Ingredients
Scale
- 1½ pounds flank or skirt steak
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups long-grain white rice
- 3 cups water or chicken broth
- 1 tablespoon olive oil
- 1 teaspoon salt
- Juice of 2 limes
- ½ cup fresh cilantro, chopped
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium red onion, sliced
- 2 ripe avocados, sliced
- 1 cup cherry tomatoes, halved
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Combine chili powder, cumin, garlic powder, oregano, paprika, salt, and pepper. Rub steak with olive oil and coat with spice mixture. Let marinate for 30 minutes at room temperature or up to 24 hours refrigerated.
- Rinse rice until water runs clear. Cook rice in water/broth with olive oil and salt. Once done, let stand covered for 5 minutes, then stir in lime juice and cilantro.
- Preheat oven to 425°F. Toss peppers and onion with olive oil, salt, and pepper. Roast for 15-20 minutes until edges are slightly charred.
- Warm black beans with cumin and chili powder. Separately, sauté corn until slightly charred. Season both with salt.
- Heat a cast-iron skillet over high heat. Cook steak 4-5 minutes per side for medium-rare. Rest for 10 minutes before slicing against the grain.
- Divide rice among four bowls. Arrange steak and other components in sections. Top with avocado, tomatoes, and cilantro. Serve with lime wedges.