Southwest Steak Bowl Recipe

Southwestern Steak Bowl Cook2eatwell

WEBMay 19, 2018 · Season and grill the steaks. Remove the steaks from the refrigerator and let them sit out for a few minutes to take the chill off …

Rating: 5/5(1)
1. Add ranch dressing (enough for 4 servings) to a bowl or dispenser. Add the chipotle hot sauce to taste. Stir well to combine.
2. Bring the water to a boil in a medium saucepan.
3. Remove the steaks from the refrigerator and let them sit out for a few minutes to take the chill off prior to grilling.
4. Add a generous bed of rice to individual bowls or plates.

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Southwest Steak Bowls Budget Bytes

WEBAug 14, 2013 · Stir until combined, taste, and adjust the salt if needed. Rinse the black beans in a colander and allow the corn kernels to thaw. …

Rating: 4.9/5(18)
1. To make the steak marinade, mince the garlic and combine it in a bowl with the olive oil, cumin, salt, and the juice from half of the lime (1-2 Tbsp juice). Save the other half of the lime to use in the pico de gallo. Add the marinade and steak to a zip top bag or shallow dish, make sure the steak is well coated in the marinade, and refrigerate it for about 30 minutes while the rice cooks.
2. Cook the rice according to the package instructions, but substitute chicken broth for the water.
3. While the rice is cooking and steak is marinating, prepare the pico de gallo. Dice the tomato and half of the onion. Combine the diced tomato, onion, juice from the second half of the lime, 1/4 tsp of salt, and a handful of roughly chopped cilantro in a bowl. Stir until combined, taste, and adjust the salt if needed.
4. Rinse the black beans in a colander and allow the corn kernels to thaw.

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