Cilantro Lime Steak Bowls

 

2 lbs. flank steak

½ cup avocado or olive oil

Zest of 1 lime

Juice of 2 limes

4 cloves fresh garlic, minced or finely chopped

½ cup chopped cilantro

2 tsp. kosher salt

½ tsp. black pepper

4 cups cooked rice

2 avocados, sliced

1 can (15 oz) black beans, heated

1 can (15 oz) corn, heated

1 cup shredded cheddar cheese

½ red onion, diced

For the lime crema:

1 cup sour cream

2 teaspoons Tajin seasoning

Juice of 1 lime

 

 Place flank steak in a shallow dish or zip-top bag. Add oil, lime zest, lime juice, garlic, cilantro, salt, and pepper in a small bowl. Whisk to combine then pour over steak. Make sure both sides of the steak are coated. Cover (or seal) and place in refrigerator to marinate for 30 minutes to 3 hours.

Heat grill to medium-high then place steak on. Grill for 10 minutes then flip. Grill for 10 minutes more or until steak reaches desired internal temperature. Place steak on a plate or cutting board then allow to rest for 5-10 minutes. Slice into thin strips against the grain or into cubes.

Add rice, steak, avocado, black beans, corn, cheese, and onion to individual bowls. Drizzle with lime crema.

NOTES

To add even more flavor use cilantro lime rice.

More topping ideas: black olives, bell pepper, grilled onions, jalapeños

Recipe can be found here.

Butterfinger Cookies

 

3½ cups flour

1½ tsp. baking soda

½ tsp. salt

1½ cups sugar

1 cup unsalted butter

1 tsp. vanilla

2 eggs

1 pkg Butterfinger Baking Bits

Or 4 Butterfingers, chopped

 

Preheat oven to 350°.

Combine flour, baking soda and salt.  Set aside.

Beat together sugar and butter until creamy.  Mix in vanilla and eggs (one at a time).  Gradually add flour mixture.  Stir in Butterfingers.

Drop batter by Tbsp. onto ungreased baking sheets.  Bake 8-10 minutes.  Let cool 1 minute before removing from the baking sheet.

This recipe can be found here.