Southwest Steak Power Bowl
A fiesta of southwest flavours, this grilled striploin power bowl makes a hearty entrée for lunch.
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes (+ 5 minutes standing time)
Serves: 12
Ingredients:
Southwest Grilled Steak:
12 (6 oz each) Carve Premium Ontario Beef AAA – Striploins
4 tsp (0.5 oz) salt
4 tsp (0.5 oz) pepper
2 tbsp (0.5 oz) chili powder
4 tsp (0.3 oz) ground cumin
4 tsp (0.3 oz) paprika
1 tsp (0.1 oz) garlic powder
1/2 tsp (0.1 oz) cayenne pepper
1/2 tsp (0.1 oz) brown sugar
Cilantro Lime Crèma:
1 1/2 cups (14 oz) sour cream
1/2 cup (0.6 oz) finely chopped fresh cilantro
1 tbsp (0.6 oz) lime zest
1/4 cup (2 oz) lime juice
1/2 tsp (0.1 oz) salt
1/2 tsp (0.03 oz) pepper
Cilantro Lime Rice:
8 cups (42 oz) cooked basmati rice
1 cup (8 oz) finely chopped fresh cilantro
2 tbsp (1.2 oz) lime zest
1/2 cup (4 oz) lime juice
2 tbsp (1 oz) olive oil
1 tsp (0.2 oz) salt
1 tsp (0.2 oz) pepper
Assembly:
4 cups (20 oz) cooked corn
2 cans (19 oz/540 mL) black beans, drained and rinsed
1 cup (12 oz) guacamole
1 cup (12 oz) pico de gallo
4 cups (5 oz) crispy tortilla strips
Directions:
1. Southwest Grilled Steak: Stir together salt, pepper, chili powder, cumin, paprika, garlic powder, cayenne and brown sugar. Season each steak with 2 tsp (0.2 oz) spice mix.
2. Grill steaks to order over medium-high heat for 4 to 5 minutes per side or until instant-read thermometer inserted in center of registers 130°F (54°C) for medium-rare or until cooked as desired. Let stand for 5 minutes; slice thinly.
3. Cilantro Lime Crèma: Stir together sour cream, cilantro, lime zest, lime juice, salt and pepper. Store refrigerated until ready to serve.
4. Cilantro Lime Rice: Stir together basmati rice, cilantro, lime zest, lime juice, olive oil, salt and pepper. Keep hot or reheat to order for service.
5. Assembly: For each serving, assemble 1 cup (3.5 oz) rice in serving bowl. Top with 1 sliced steak, 1/3 cup (1.6 oz) corn, 1/4 cup (1.6 oz) black beans, 2 tbsp (1 oz) guacamole and 2 tbsp (1 oz) pico de gallo. Scatter 1/4 cup (0.4 oz) tortilla strips over top. Drizzle 1 1/2 tbsp (1.4 oz) crèma over top, or serve on the side in pinch bowl.
Tips:
• Use prepared tortilla strips, or cut corn or flour tortillas into 1/2-inch (1 cm) wide strips and deep-fry until golden and crispy. Sprinkle with a pinch of salt.
• For even cooking, start steaks at room temperature.
Nutrition Facts
Per 1 bowl (1/12 recipe)
Calories 680
Fat 25g
Saturated Fat 9g
Trans Fat 0.5g
Cholesterol 105mg
Sodium 890mg
Carbohydrate 67g
Fibre 10g
Sugars 6g
Protein 51g