Tex-Mex Beef Bowl with Avocado Cilantro Dressing recipe
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Ingredients
- ½ teaspoon garlic powder ½ teaspoon chili powder ½ teaspoon kosher salt ¼ teaspoon sweet paprika ¼ teaspoon ground cumin ½ pound flank steak 1 cup cooked white rice 1 cup halved cherry tomatoes 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 2 avocados, peeled and pitted 1 cup water ½ cup chopped fresh cilantro 2 tablespoons sour cream 1 lime, juiced 1 clove garlic 1 pinch salt
Nutrition Info
- 788.8 caloriescarbohydrate: 73.2 gcholesterol: 48.9 mgfat: 46.3 gfiber: 22.9 gprotein: 30.6 gsaturatedFat: 11.8 gservingSize: -sodium: 1105.5 mgsugar: 3.6 gtransFat: : -unsaturatedFat: : -
Directions Tex-Mex Beef Bowl with Avocado Cilantro Dressing
Directions
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Preheat a grill pan or skillet over medium-high heat until just barely smoking.
Combine garlic powder, chili powder, kosher salt, paprika, and cumin in a bowl, rub over all sides of flank steak.
Grill flank steak in the preheated grill pan, flipping halfway through, until browned and cooked to desired doneness, about 8 minutes. Let steak rest on a work surface for 10 minutes. Thinly slice steak against the grain.
Divide rice, tomatoes, romaine lettuce, tortilla chips, black beans, jalapeno peppers, and lime wedges between 2 serving bowls, top with steak, cotija cheese, and 1 tablespoon cilantro.
Combine avocados, water, 1/2 cup cilantro, sour cream, lime juice, garlic, and salt in a blender, blend until dressing is smooth. Pour dressing over each bowl.