Beef Bowl with Tex-Mex Flavors and Avocado Cilantro Sauce

Ingredients

• Dry Rub:
• ½ teaspoon garlic powder
• ½ teaspoon chili powder
• ¼ teaspoon ground cumin
• Bowl Ingredients:
• ½ pound flank steak
• 1 cup cooked white rice
• 1 cup chopped romaine lettuce
• 1 cup tortilla chips
• ½ cup canned black beans
• 1 jalapeno pepper, thinly sliced
• 1 lime, cut into wedges
• ¼ cup crumbled cotija cheese
• 1 tablespoon chopped fresh cilantro
• Avocado Cilantro Dressing:
• 2 avocados, peeled and pitted
• 1 cup water
• 2 tablespoons sour cream
• 1 lime, juiced
• 1 clove garlic
• 1 pinch salt

Step 1

Gently heat a grill pan or skillet over medium-high heat until it’s just starting to smoke. While that’s warming up, mix together the garlic powder, chili powder, kosher salt, paprika, and cumin in a small bowl. Rub this spice blend all over the flank steak, making sure it’s evenly coated.

Step 2

Place the steak in the hot pan and cook for about 8 minutes, flipping once halfway through, until it’s nicely browned and cooked to your liking. Once done, let the steak rest for about 10 minutes—this helps keep it juicy—and then slice it thinly against the grain.

Step 3

Divide the rice, tomatoes, romaine lettuce, tortilla chips, black beans, jalapeño slices, and lime wedges between two bowls. Top each with the sliced steak, a sprinkle of cotija cheese, and a tablespoon of chopped cilantro.

Step 4

For the avocado cilantro sauce, blend together the avocados, water, half a cup of cilantro, sour cream, lime juice, garlic, and a pinch of salt until smooth and creamy. Drizzle this over each bowl and enjoy!