Friday, February 24, 2017

Southwest Steak Bowls

Whew! That was a close one.  I almost let this week slip by without posting a recipe for a rice bowl. 

I just can't get over how easy and flavorful and inexpensive they are. We have started portioning the leftovers into containers and Joseph and Jarren have been taking them for lunch.  

Plus I get to look like I am making this amazing food, and really I am just standing in my kitchen thinking, "what else can I put on this" With that thought in mind, here are some additional things you might want to consider adding to yours. 

  • Olives
  • Sliced Tomatoes or Pico de gallo 
  • Any type of beans - perhaps kidney?
  • Caramelized onion
  • Onions and peppers - like in fajitas (or a whole fajita bowl... YUMMY!) 
  • Cilantro
  • Fresh or pickled jalapenos
  • Cheese
  • Experiment with your rice, try brown rice, or flavor your rice with lime & cilantro or chili powder

This "recipe" essentially takes any of the ingredients that cost more and cutting the portions very small and then bulking up the meal with as many veggies and other healthy low cost items (like beans)

I used 5.99$ worth of steak in this recipe and I made 6 bowls. 


For the Steak
¾ - 1 lb. flank or skirt steak
1½ Tbsp olive oil
1 clove garlic
½ tsp ground cumin
¼ tsp salt
1 medium lime

For the Rice
1½ cups uncooked brown rice
3 cups chicken broth


1 can black beans ( But I used ones that I made myself. Here's the Recipe) 
corn kernels
sour cream
your favorite salsa
Avocado (We used pre-made guacamole that I found on a screaming deal)
green onions

or see your list above...


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. Add the marinade and steak to a zip top bag, make sure the steak is coated in the marinade, and refrigerate it for about 30 minutes while the rice cooks.

Cook the rice according to the package instructions, but substitute chicken broth for the water.
While the rice is cooking and steak is marinating, gather your toppings. Slice your olives or avocado, cut your tomato, make your pico, thaw your corn and drain your beans.

To cook the steak, heat a large skillet over medium-high until very hot. Add the steak and cook for 3-5 minutes on one side, or until deeply golden brown. Flip and cook in the same manner on the second side. Transfer the steak to a cutting board and allow it to rest for five minutes.

Once the steak has rested for a few minutes, slice it thinly against the grain (look for the lines in the meat and cut across them).

To build the bowls, lay down one cup of rice, your desired amount of beans, corn, and salsa, a few slices of steak, a bit of guacamole, and a dollop of sour cream.