Prep Time::30 mins
Cook Time::8 mins
Additional Time::10 mins
Total Time::48 mins
Servings::2
Yield::2 servings
Ingredients
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Dry Rub:
½ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon kosher salt
¼ teaspoon sweet paprika
¼ teaspoon ground cumin
Bowl Ingredients:
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
Avocado Cilantro Dressing:
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
Directions
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.