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.

Spicy Creole Chili

1 Tbsp. vegetable oil

1 lb. ground chicken

12 oz. andouille sausage, cut into 1/2-inch slices

2 tsp. chili powder, divided

2 cups chopped white onion

1½ cups chopped green bell pepper

1 Tbsp. finely chopped garlic

1 tsp. ground cumin

1 tsp. paprika

1 tsp. salt

1 (28 oz.) can crushed tomatoes

1 (15 oz.) can black beans, drained, rinsed

1 (10 oz.) can Ro*Tel with Habaneros, undrained

Heat oil in large saucepan over medium-high heat. Add ground chicken, sausage and 1 teaspoon chili powder; cook 5 to 7 minutes or until chicken is no longer pink. Remove meat mixture from saucepan; set aside.

Add onion, pepper and garlic; cook 5 minutes or until tender, stirring occasionally. Add cumin, paprika, salt and remaining 1 teaspoon chili powder; cook 1 to 2 minutes more or until spices are fragrant.

Return cooked meat mixture to saucepan; stir in crushed tomatoes, beans and undrained tomatoes. Bring to a boil. Reduce heat and simmer 10 minutes or until mixture is hot. Top each serving with sour cream and parsley, if desired.

Cook's Tips:

For extra heat, add a few dashes of hot sauce.

This recipe can be found here.

Chili-Lime Steak Salad

1½ lb. flank steak, cooked with lime-chili rub and sliced into 1/4″ slices

1 recipe Creamy Lime-Cilantro Dressing

1 large head romaine lettuce

1 pint cherry or grape tomatoes, sliced in half

1 red onion, sliced thin

1 can black beans, drained and rinsed in cold water

1-2 avocados, sliced

cilantro for garnish

optional: fried tortilla strips

Start with a nice bed of cold, crunchy lettuce, top with tomatoes (cut in half), sliced onion, black beans, avocado, steak and smother it in the best dressing ever.

Sprinkle on some cilantro and fried tortilla strips if you’re in the mood.   

This recipe can be found here.