Cumin-Spiced Steak Bowls with Creamy Cilantro Dressing and Lime Rice

These steak bowls are all about bold, fresh flavors. Tender ranch steak is seasoned with cumin and seared to perfection, then sliced and served over fluffy jasmine rice infused with garlic and lime. Charred poblano peppers add a smoky note, while the star of the show-a creamy cilantro dressing-brings everything together with its bright, tangy kick.

This recipe is surprisingly simple to pull off on a weeknight. The dressing, made with fresh cilantro, jalapeño, lime and sour cream, comes together in minutes. Each bowl is a satisfying balance of protein, grains and veggies, with a dressing so good you’ll want to put it on everything.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine ½ cup jasmine rice, ¾ cup water and a pinch of salt. Bring to a boil, then cover and simmer for 15 minutes until tender. Remove from heat and keep covered.
2. Prepare the vegetables: Dice the red onion. Mince the garlic. Halve the jalapeño lengthwise and remove seeds if desired; then finely chop. Pick the cilantro leaves from stems and roughly chop. Cut the lime in half.
3. Char the pepper: Heat 1 teaspoon cooking oil in a skillet over high heat. Add the long green pepper (whole) and cook, turning occasionally, until charred on all sides, about 6 minutes. Transfer to a cutting board; when cool enough to handle, remove stem and seeds, then slice into strips.
4. Cook the steak: Pat the ranch steak dry and season all over with cumin, salt and pepper. In the same skillet, heat 1 tablespoon cooking oil over medium-high heat. Add the steak and cook to desired doneness (about 4 minutes per side for medium-rare). Transfer to a cutting board and let rest for 5 minutes, then slice against the grain.
5. Make the garlic-lime rice: In the pot with cooked rice, add 1 tablespoon butter, the minced garlic and a squeeze of lime juice. Fluff with a fork to combine. Season with salt to taste.
6. Prepare the creamy cilantro dressing: In a small bowl, combine the sour cream, chopped cilantro, half the chopped jalapeño (reserve remaining for garnish), a squeeze of lime juice, 1 tablespoon olive oil and a pinch of salt. Stir until smooth. Adjust seasoning as needed.
7. Assemble the bowls: Divide the garlic-lime rice between serving bowls. Top with sliced steak, charred pepper strips and diced red onion. Drizzle generously with the creamy cilantro dressing. Garnish with remaining jalapeño and extra cilantro if desired. Serve with lime wedges.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, flank steak or sirloin would work well. Adjust cooking time based on thickness.

Can I make the dressing ahead of time?

Absolutely. The dressing can be made up to a day in advance and stored in the refrigerator.

What can I substitute for sour cream?

Greek yogurt or a dairy-free alternative like coconut yogurt can be used for a similar creamy texture.