Tex-Mex Beef Bowl Topped with Avocado Cilantro Dressing

Ingredients

• Dry Rub:
• ½ teaspoon garlic powder
• ¼ teaspoon sweet paprika
• ¼ teaspoon ground cumin
• Bowl Ingredients:
• ½ pound flank steak
• 1 cup halved cherry tomatoes
• 1 cup tortilla chips
• ½ cup canned black beans
• 1 jalapeno pepper, thinly sliced
• 1 lime, cut into wedges
• Avocado Cilantro Dressing:
• 2 avocados, peeled and pitted
• 1 cup water
• 1 lime, juiced
• 1 pinch salt

Step 1

Gently heat a grill pan or skillet over medium-high heat until it’s just starting to smoke. In a small bowl, mix together the garlic powder, chili powder, kosher salt, paprika, and cumin. Rub this spice blend all over the flank steak, making sure it’s evenly coated.

Step 2

Place the steak on the hot pan and cook for about 8 minutes, flipping once halfway through, until it’s nicely browned and cooked to your liking. Once done, let the steak rest for about 10 minutes to keep it juicy, then slice it thinly against the grain.

Step 3

Now, divide the rice, tomatoes, romaine lettuce, tortilla chips, black beans, jalapeños, and lime wedges between two bowls. Top each one with the sliced steak, a sprinkle of cotija cheese, and a tablespoon of cilantro.

Step 4

To make the avocado cilantro dressing, blend together the avocados, water, cilantro, sour cream, lime juice, garlic, and a pinch of salt until smooth. Drizzle the dressing over the bowls and enjoy!