Cumin-Rubbed Steak Bowls with Creamy Cilantro Sauce and Garlic Lime Rice

These steak bowls are all about bold, fresh flavors. Tender ranch steak is seasoned with cumin, seared to perfection and served over garlic lime rice with charred green peppers and onions. The star of the show is a creamy cilantro sauce-bright from lime and jalapeño, with a hint of cumin. It’s a quick, satisfying meal that feels special any night of the week.

Every component comes together in about 30 minutes, making it perfect for a weeknight dinner. The rice cooks while you prep the sauce and steak and the charred veggies add a smoky counterpoint. Drizzle everything with that irresistible sauce and dig in.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1.25 cup Brown RiceView 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

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Peel and mince garlic; set aside ¼ teaspoon for the sauce. Mince cilantro. Halve, peel and thinly slice onion; mince a few slices until you have 1 teaspoon. Zest and quarter lime. Slice jalapeño into thin rounds, removing ribs and seeds for less heat; mince a few slices until you have ½ teaspoon. Core, deseed and thinly slice green pepper.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add remaining garlic and cook until fragrant, about 30 seconds. Stir in rice, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes. Keep covered off heat until ready to serve. (If using brown rice, use 1¾ cups water and a pinch of salt; cook for 20-25 minutes.)
3. Meanwhile, in a small bowl, combine sour cream, cilantro, minced onion, 1 tablespoon olive oil (2 tablespoons for 4 servings), reserved ¼ teaspoon garlic, juice from two lime wedges (four wedges for 4), a pinch of minced jalapeño, a pinch of cumin (you’ll use the rest in the next step), salt and pepper. Stir in water 1 teaspoon at a time until the mixture reaches a drizzling consistency.
4. Pat steak dry with paper towels. Season all over with remaining cumin, salt and pepper; rub to thoroughly coat. Heat a large drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. Turn off heat; transfer steak to a cutting board to rest. Wipe out pan.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add green pepper, sliced onion and a pinch of salt. Cook, stirring occasionally, until softened and lightly charred, 6-8 minutes. (If veggies begin to brown too quickly, add a splash of water.)
6. Fluff rice with a fork; stir in lime zest, 1 tablespoon butter (2 tablespoons for 4 servings), salt and pepper. Thinly slice steak against the grain. Divide rice between bowls. Top with veggies and steak. Drizzle steak with sauce. Top with as much sliced jalapeño as you like. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

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

Can I make this dairy-free?

Substitute sour cream with a dairy-free alternative like coconut yogurt and use oil instead of butter.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 3 days. Reheat rice and veggies in a skillet and slice steak fresh if possible.