Tex-Mex Beef Bowl with Avocado Cilantro Dressing
Recipe by Amanda Frederickson from allrecipes.com
Dinner 48 Mins.
Ingredients
2
2 servings
- •½ teaspoon garlic powder
- •½ teaspoon chili powder
- •½ teaspoon kosher salt
- •¼ teaspoon sweet paprika
- •¼ teaspoon ground cumin
- •½ pound flank steak
- •1 cup cooked white rice
- •1 cup halved cherry tomatoes
- •1 cup chopped romaine lettuce
- •1 cup tortilla chips
- •½ cup canned black beans
- •1 jalapeno pepper, thinly sliced
- •1 lime, cut into wedges
- •¼ cup crumbled cotija cheese
- •1 tablespoon chopped fresh cilantro
- •2 avocados, peeled and pitted
- •1 cup water
- •½ cup chopped fresh cilantro
- •2 tablespoons sour cream
- •1 lime, juiced
- •1 clove garlic
- •1 pinch salt
Instructions
- Preheat a grill pan or skillet over medium-high heat until just barely smoking.
- Combine garlic powder, chili powder, kosher salt, paprika, and cumin in a bowl; rub over all sides of flank steak.
- Grill flank steak in the preheated grill pan, flipping halfway through, until browned and cooked to desired doneness, about 8 minutes. Let steak rest on a work surface for 10 minutes. Thinly slice steak against the grain.
- Divide rice, tomatoes, romaine lettuce, tortilla chips, black beans, jalapeno peppers, and lime wedges between 2 serving bowls; top with steak, cotija cheese, and 1 tablespoon cilantro.
- Combine avocados, water, 1/2 cup cilantro, sour cream, lime juice, garlic, and salt in a blender; blend until dressing is smooth. Pour dressing over each bowl.
Nutritional Facts
Per 2 servings
- Calories: 789
- Carbohydrate: 73g
- Fat: 46g
- Fiber: 23g
- Protein: 31g
- Sugar: 4g
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