Southwest Steak Bowls
Packed with bold flavors and vibrant textures, these Southwest Steak Bowls are the ultimate one-bowl meal for any occasion. Tender, smoky flank steak is perfectly seasoned with a zesty blend of chili powder, cumin, and paprika, then paired with fluffy, flavor-packed rice cooked in chicken broth. A colorful medley of black beans, sweet corn, and crisp bell peppers adds hearty nutrition, while creamy avocado and a tangy lime crema elevate every bite. Ready in just 45 minutes, this nutritious recipe is perfect for meal prep or a quick, satisfying dinner. Garnished with fresh cilantro and a drizzle of hot sauce (if you dare), these steak bowls are a fiesta of flavor in every bite!
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Recipe Information
Ingredients
- 1 pound flank steak
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 0.5 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 can canned black beans (rinsed and drained)
- 1 cup frozen corn
- 1 red bell pepper (diced)
- 1 avocado (sliced)
- 0.25 cup cilantro (chopped)
- 1 lime (juiced)
- 0.5 cup sour cream
- 1 teaspoon hot sauce (optional)
Instructions
Marinate the steak: In a small bowl, combine olive oil, chili powder, cumin, paprika, garlic powder, salt, and black pepper. Rub the mixture evenly over both sides of the steak and let it sit at room temperature for 15 minutes.
Cook the rice: In a medium saucepan, combine the rice and chicken broth. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed and the rice is tender. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
Prepare the steak: Heat a large skillet or grill pan over medium-high heat. Cook the steak for 4-5 minutes per side for medium-rare, or longer to reach the desired doneness. Remove the steak from the pan, cover loosely with foil, and let it rest for 10 minutes before slicing thinly against the grain.
Warm the black beans and corn: In a small saucepan, combine the black beans and frozen corn. Cook over medium heat for 3-5 minutes until warmed through. Stir occasionally, and season with a pinch of salt if desired.
Make the lime crema: In a small bowl, whisk together sour cream, lime juice, and hot sauce (if using). Adjust seasoning to taste.
Assemble the bowls: Divide the cooked rice among four bowls. Top each with sliced steak, black beans and corn, diced red bell pepper, sliced avocado, and a sprinkle of chopped cilantro.
Drizzle with lime crema: Finish each bowl with a generous drizzle of lime crema. Serve immediately and enjoy your Southwest Steak Bowls!
Nutrition Facts
Calories |
2456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.0 g | 147% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 6208 mg | 270% | |
| Total Carbohydrate | 192.7 g | 70% | |
| Dietary Fiber | 45.9 g | 164% | |
| Total Sugars | 20.8 g | ||
| Protein | 183.1 g | 366% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 480 mg | 37% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 4305 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
