Name:

HF Creamy Cilantro Steak Bowls

Description

With Garlic Lime Rice & Charred Green Pepper

Serves 2-4

Prep time: 15 minutes

Cook time: 30 minutes

640 Calories

Ingredients
1 Long Green Pepper (2 for 4)
1 Red Onion (2 for 4)
1/4 oz Cilantro (1/2 oz for 4)
1 Clove Garlic (2 Cloves for 4)
1 Lime (2 for 4)
1 Jalapeno
1/2 Cup Jasmine Rice (1 Cup for 4)
1 1/2 TBSP Sour Cream (3 TBSP for 4)
1 tsp Cumin (2 tsp for 4)
10 oz Ranch Steak (20 oz for 4)

Instructions
1. Prep
Wash and dry produce.
Core, deseed, and thinkly slice green pepper. Halve, peel, and thinly slice onion; mince a few slices until you have 1 tsp (2 tsp for 4). Mince cilantro. Peel and mince garlic; set aside 1/4 tsp for step 3. Zest and quarter lime (quarter both limes for 4). Slice jalapeno into thin rounds, removing ribs and seeds for less heat; mince a few slices until you have 1/2 tsp.
2. Cook Rice
Heat a drizzle of oil in s asmall pot over medium-high heat. Add remaining garlic and cook until fragrant, 30 seconds.
Stir in rice, 3/4 cup water (1 1/2 cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 mibutes.
Keep covered off heat until ready to serve.
3. Make Sauce
Meanwhile, in a small bowl, combine sour cream, cilantro, minced onion, 1 TBSP olive oil (2 TBSP for 4), reserved 1/4 tsp garlic, juice from two lime wedges (four wedges for 4), a pinch of minced jalapeno, a pinch of cumin (you'll use the rest in the next step), salt, and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
4. Cook Steak
Pat steak dry with paper towels. Season all over with remaining cumin, salt, and pepper; rub to thoroughly coat.
Heat a large drixxle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side.
Turn off heat; transfer steak to a cutting board to rest. Wipe out pan.
5. Cook Veggies
Heat a drizzle of oil in same pan over medium-high heat. Add green pepper, sliced onion, and a pinch of salt. Cook, stirring occasionally, until softened and lightly charred, 6-8 minutes. If veggies begin to brown too quickly, add a splash of water.
6. Finish & Serve
Fluff rice with a fork; stir in lime zest, 1 TBSP butter (2 TBSP for 4), salt, and pepper.
Thinly slice steak against the grain.
Divide rice between bowls. Top with veggies and steak. Drizzle steak with sauce. Top with as much sliced jalapeno as you like. Serve with remainig lime wedges on the side.

Length

45

Calories

640

Servings

Date Created

Created By

Jade Smidt

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