Southwest Steak Bowls

Jun 01, 2023June 1, 20230 6
Southwest Steak Bowls: A delicious and hearty dish with a Tex-Mex twist
in Main

Prep

15 min

Cook

55 min

Ready In

70 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 lb flank steaks or 1 lb skirt steak
1 1/2 tablespoons olive oil
1 garlic clove
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 medium lime
1 1/2 cups uncooked brown rice
3 cups chicken broth
1 small onion
1 large tomatoes
1/2 bunch cilantro
1/4 teaspoon salt
1 can black beans
1 cup frozen corn kernels
1 container sour cream

Nutrision Information

Servings Per Recipe
4
Calories
668
Sugar
4g
Fat
30g
The Southwest Steak Bowls are a hearty and delicious dish inspired by Tex-Mex cuisine. The combination of grilled steak, brown rice, black beans, corn, tomato, onion, and cilantro creates a colorful and flavorful bowl that is easy to customize to your taste. The steak is marinated in garlic, cumin, and lime juice, adding a tangy and smoky taste. The brown rice is cooked in chicken broth, absorbing the flavors and nutrients of the broth. The black beans and corn are seasoned with garlic and salt, adding a sweet and savory taste to the dish. The chopped tomato and onion provide freshness and crunch, while the cilantro adds a zesty flavor and a pop of green. The sour cream adds creaminess and tanginess, tying all the flavors together.

Instructions

1.Heat 1 tbsp of olive oil in a large skillet over medium-high heat.
2.Rub both sides of the steak with a mixture of garlic, cumin, 1/4 tsp salt, and the juice of half a lime.
3.Add the steak to the skillet and cook for 4-5 minutes per side or until it reaches your desired doneness. Remove from the skillet and let it rest for 5 minutes.
4.Meanwhile, add the rice, chicken broth, and remaining 1/2 tbsp of olive oil to a medium saucepan and bring it to a boil. Reduce the heat to a simmer and cover the saucepan. Cook for 40-45 minutes or until the rice is tender.
5.While the rice cooks, chop the onion, tomato, and cilantro. Drain and rinse the black beans. Heat the remaining 1/4 tsp of salt, corn, and black beans in a small saucepan over medium heat.
6.Once the rice has cooked, fluff it with a fork and stir in the juice of half a lime and the chopped cilantro.
7.Assemble the bowls by layering the rice, steak, black beans and corn mixture, chopped tomato, and onion. Top each bowl with a dollop of sour cream.

PROS

This dish is a complete meal in a bowl, packed with protein, fiber, and essential vitamins.
The Tex-Mex flavors add a delicious twist to traditional rice and steak dishes.
It is also easy and quick to make, perfect for busy weeknights.

CONS

The dish contains a significant amount of calories and sodium, especially if you add extra sauces or cheese to it.
The cooking process for the rice and steak requires multiple pans and timings, which may be challenging for novice cooks.

HEALTH & BENEFITS

The Southwest Steak Bowls are an excellent source of protein, iron, and fiber, essential for healthy muscle and heart function. The brown rice provides complex carbohydrates, regulating blood sugar levels and promoting digestive health. The black beans and corn add dietary fiber and antioxidants, helping to reduce inflammation and promoting satiety.

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