Southwest Steak Bowls

Steak – Top sirloin is what I used for these rice bowls. It’s a lean cut with great beefy flavor.

Chipotle chile in adobo sauce – Canned chipotle chiles are smoky, spicy, and a little tangy too. You’ll only need 1 or 2 for the marinade, but the remaining can be stored in an airtight container in the refrigerator for a month or so.

Lime – Adds acidity and a citrus flavor to the steak marinade.

Chili powder, cumin, garlic powder – Classic spices used in Southwest and Mexican cuisine. They’re used in the steak marinade as well as the seasoning for the grilled vegetables.

Corn – Grill the corn for the best flavor. In a pinch use frozen fire roasted or regular corn.

Red bell pepper and onion – Both get a sweet and smoky flavor from grilling. I like to use a sweet or white onion, but red or yellow onion work as well.

Cilantro – Key flavor ingredient in the cilantro sauce.

Plain Greek yogurt – The base for the cilantro sauce. I recommend using 2% or full fat yogurt. You can also use sour cream or Mexican crema if you prefer.

Jalapeño – Adds a spicy kick to the cilantro sauce. For a spicier sauce, leave in some or all of the seeds.

Cotija Cheese – A salty, crumbly, Mexican cheese. It can be substituted with queso fresco.

Rice – White or brown rice can be used. For extra flavor squeeze in the juice of a lime and stir in a tablespoon of chopped cilantro. Always add salt to the water before your rice cooks for the best flavor.

1. Start by marinating the steak. Combine chipotle chile in adobo sauce, cumin, chili powder, garlic powder, salt, pepper, lime juice, and olive oil in a small bowl and whisk them together until combined. Add the steak to a freezer bag and pour in the marinade. Seal the bag and massage the marinade into the steak. You’ll want to marinate the steak for at least an hour and up to 4 hours.
2. While the steak marinates cook the rice and make the cilantro sauce. Add the cilantro (no need too remove the leaves from the stems), yogurt, jalapeño, salt, pepper garlic powder and lime juice to a blender and purée until smooth. Pour it into a bowl or jar and refrigerate until ready to use.
3. Prep the vegetables. Quarter the onion leaving the root intact. Halve the pepper and remove the core and seeds. Rub olive oil all over the corn, pepper, and onions, then sprinkle on salt and pepper, and chili powder.
4. Preheat your grill to 450° F. Clean the grates and oil them. Place the vegetable onto the grates. Remove the steak from the marinade and place it onto the grills. Let it grill on the first side for about 6-7 minutes and then flip it over and continue to cook until the internal temperature is between 130-135° F. This will give you a medium-rare cooked steak.
5. The peppers, onions, and corn will all take between 10-15 minutes to grill. Depending on the thickness of your steak this may be shorter, longer, or about the same cooking time.
6. Remove everything from the grill and let the steak rest for 5-10 minutes before cutting it against the grain. You can cut it into strips or cubes like I did. Slice the peppers and onions.
7. To assemble the bowls, scoop in some of the rice first. Top with some of the steak, peppers, and onions. Add on slices of avocado, crumbled cotija cheese, and drizzle on the cilantro sauce.

• If you prefer not to use red meat, substitute with chicken thighs or breasts. You could also try these chili lime chicken burrito bowls as an alternative.
• As an alternative to rice, try quinoa, cauliflower rice for a lower carb option, or serve on top of greens and make steak salad bowls.
• Peppers, onions, and corn can be switched up with whatever vegetables you prefer. Grilled zucchini, poblano peppers, and tomatoes would be delicious.
• Add black or pinto beans.
• Swap out cotija cheese with queso fresco, cheddar, or pepper Jack cheese.
• Don’t want to make the cilantro sauce, use this green chile guacamole in it’s place.

Storage – These steak bowls are a great option if you meal prep. You can assemble them in individual containers and store them in the refrigerator for up to 4 days. I would suggest storing the cilantro sauce in a separate container and adding it on just before eating. The avocado is best sliced the day you are eating the bowls.

Reheating – To reheat the bowls, simply assemble them, leaving off the avocado and cilantro sauce. Place them in the microwave and reheat in 30 second increments until warmed through.

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