Tex-Mex Beef Bowl with Avocado Cilantro Dressing recipe

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Ingredients

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

Nutrition Info

788.8 calories
carbohydrate: 73.2 g
cholesterol: 48.9 mg
fat: 46.3 g
fiber: 22.9 g
protein: 30.6 g
saturatedFat: 11.8 g
servingSize: -
sodium: 1105.5 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat a grill pan or skillet over medium-high heat until just barely smoking.

  2. Combine garlic powder, chili powder, kosher salt, paprika, and cumin in a bowl, rub over all sides of flank steak.

  3. 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.

  4. 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.

  5. 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.

Recipe Yield

2 servings

Recipe Note

Wow your guests with these individual-sized Tex-Mex BBQ Beef Bowls served with an avocado cilantro dressing. The below recipe is for two people but the recipe can be easily doubled or tripled.

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