Tex-Mex Beef Bowl with Avocado Cilantro Dressing

Flank steak is mixed with black beans, tortilla chips, and lettuce and topped with avocado cilantro dressing, creating a flavorful beef bowl.

• Preparation Time: 30 mins
• Cooking Time: 8 mins
• Total Time: 38 mins
• Calories: 789 Calories

Ingredients

• 1 pinch salt
• 1 cup water
• 1 cup cooked white rice
• 2 tablespoons sour cream
• 1 tablespoon chopped fresh cilantro
• 1 lime, juiced
• 1 lime, cut into wedges
• 1 clove garlic
• 1 cup halved cherry tomatoes
• 2 avocados, peeled and pitted
• 1 jalapeno pepper, thinly sliced
• 1 cup chopped romaine lettuce
• 1 cup tortilla chips
• 0.5 teaspoon garlic powder
• 0.5 cup chopped fresh cilantro
• 0.5 teaspoon chili powder
• 0.25 teaspoon ground cumin
• 0.5 teaspoon kosher salt
• 0.25 cup crumbled cotija cheese
• 0.25 teaspoon sweet paprika
• 0.5 pound flank steak
• 0.5 cup canned black beans

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 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.

Step 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.