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Southwest Steak Bowls
These Southwest Steak Bowls are a fresh, budget-friendly dinner made with smoky cumin-lime steak, brown rice, black beans, sweet corn, pico de gallo, and sour cream. Packed with protein, fiber, and bold Southwest flavors, they're an easy all-in-one meal perfect for busy weeknights.
👥 5 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 20 min🔥 Cook: 45 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
- ●cutting board
📝 Preparation Steps
1
Gather and prepare all ingredients.
2
Marinate
3
To make the steak marinade, mince the garlic and combine it in a bowl with the olive oil, cumin, salt, and juice from half of the lime (1-2 Tbsp juice). Save the other half of the lime to use in the pico de gallo. Add the marinade and steak to a zip-top bag or shallow dish, ensuring the steak is well-coated in the marinade. Refrigerate for about ⏱️ 30 minutes while the rice cooks.
lime ($0.25)1
4
Cook the rice according to the package instructions, but substitute chicken broth for the water.
chicken broth ($0.48*)3 cups
5
Prep
6
While the rice is cooking and the steak is marinating, prepare the pico de gallo. Dice the tomato and half of the onion. Combine the diced tomato, onion, juice from the second half of the lime, ¼ tsp of salt, and a handful of roughly chopped cilantro in a bowl. Stir until combined, taste, and adjust the salt if needed.
large tomato (small dice, (315g, 2 heaping cups) $1.30)1lime ($0.25)1
7
Brown
8
To cook the steak, heat a large skillet over medium-high heat 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. Thinly slice the second half of your onion and cook it in the skillet for about ⏱️ 3 minutes, or until they are caramelized.
9
Serve
10
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, ¼ cup each of beans, caramelized onions, corn, and pico de gallo, a few slices of steak, a few sprigs of cilantro, and a dollop of sour cream. Serve hot.
Nutrition Facts
calories
643 kcal
fat Content
22 g
serving Size
1 serving
fiber Content
11 g
sodium Content
838 mg
protein Content
35 g
carbohydrate Content
79 g
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