This hearty beef bowl combines bold Tex-Mex flavors with a creamy avocado cilantro sauce for a fresh twist. It’s an easy, satisfying meal perfect for busy weeknights or casual gatherings with friends.
Start by heating a grill pan or skillet over medium-high heat until it’s just starting to smoke. While that’s warming up, mix together the garlic powder, chili powder, kosher salt, paprika, and cumin in a small bowl. Rub this spice blend all over the flank steak, making sure it’s evenly coated.
Place the steak in 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—this helps keep it juicy—and then slice it thinly against the grain.
Divide the rice, tomatoes, romaine lettuce, tortilla chips, black beans, jalapeño slices, and lime wedges between two bowls. Top each with the sliced steak, a sprinkle of cotija cheese, and a tablespoon of chopped cilantro.
For the avocado cilantro sauce, blend together the avocados, water, half a cup of cilantro, sour cream, lime juice, garlic, and a pinch of salt until smooth and creamy. Drizzle this over each bowl and enjoy!
- Use fresh cilantro for the sauce to keep the flavor vibrant.
- Let the beef marinate for at least 30 minutes to enhance the taste.
- Cook the beef in batches if needed to avoid overcrowding the pan and ensure even browning.
This dish combines bold Tex-Mex flavors with creamy avocado cilantro sauce, creating a perfect balance of spicy and fresh. It's hearty yet bright, making it a satisfying meal any day of the week.
Serve with warm tortillas or over a bed of fluffy rice to soak up the sauce. Add a side of black beans or a fresh corn salad for extra texture and color.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, and add a splash of lime juice to refresh the flavors.
