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- Preparing Time: 48 minutes
- Total Time: -
- Served Person: 2
- 1 cup water
- 1 pinch salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1 clove garlic
- 1/2 teaspoon kosher salt
- 1 lime, juiced
- 1 tablespoon chopped fresh cilantro
- 1/4 teaspoon ground cumin
- 2 tablespoons sour cream
- 1 lime, cut into wedges
- 1/4 teaspoon sweet paprika
- 1 cup cooked white rice
- dry rub:
- 1/2 cup chopped fresh cilantro
- 1 cup halved cherry tomatoes
- 1/2 cup canned black beans
- bowl ingredients:
- 1 cup chopped romaine lettuce
- 1/4 cup crumbled cotija cheese
- 1/2 pound flank steak
- 1 cup tortilla chips
- 1 jalapeno pepper, thinly sliced
- avocado cilantro dressing:
- 2 avocados, peeled and pitted
- Carbohydrate 73.2
- Cholesterol 49
- Fat 46.3
- Protein 30.6
- Sodium 1105
- Calories 789 calories;
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.
