Cumin Steak Rice Bowls with Charred Poblano and Cilantro-Lime Crema

These steak rice bowls layer savory, cumin-seasoned beef with fluffy jasmine rice scented with garlic, lime zest and butter.

Charred poblano and red onion add smoky sweetness, while a quick cilantro-lime crema brings brightness, creaminess and a little jalapeño heat.

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Ingredients

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Core, seed and thinly slice the poblano. Halve, peel and thinly slice the red onion, then finely mince a few slices to make 1 teaspoon minced onion. Finely chop the cilantro leaves and stems. Mince the garlic, keeping 1/4 teaspoon separate for the sauce. Zest the lime, then cut it into quarters. Thinly slice the jalapeño into rounds, removing the ribs and seeds first if you prefer less heat; mince a few slices to make 1/2 teaspoon.
2. Heat a drizzle of vegetable oil in a small lidded pot over medium-high heat. Add the remaining minced garlic and cook until fragrant, about 15 seconds. Stir in the jasmine rice, 3/4 cup water and a pinch of salt. Bring to a boil, then cover, reduce the heat to low and cook until the rice is tender, about 15 minutes. Keep covered off the heat until ready to serve.
3. While the rice cooks, make the sauce. In a small bowl, stir together the sour cream, cilantro, minced onion, reserved 1/4 teaspoon garlic, juice from 2 lime wedges, a pinch of minced jalapeño, a pinch of cumin, olive oil, salt and pepper. Add water 1 teaspoon at a time until the sauce is thin enough to drizzle.
4. Pat the steak dry with paper towels. Season all over with salt, pepper and the remaining cumin, rubbing the seasoning into the meat. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add the steak and cook to your preferred doneness, 3 to 6 minutes per side. Transfer to a cutting board to rest, then wipe out the pan.
5. Return the pan to medium-high heat and add another drizzle of vegetable oil. Add the sliced poblano, sliced onion and a pinch of salt. Cook, stirring occasionally, until softened and lightly charred, 6 to 8 minutes. If the vegetables brown too quickly, add a small splash of water.
6. Fluff the rice with a fork, then stir in the butter, lime zest, salt and pepper. Divide the rice between bowls. Thinly slice the rested steak against the grain and place it over the rice with the charred vegetables. Drizzle with the cilantro-lime sauce, top with as much sliced jalapeño as you like and serve with the remaining lime wedges.

Recipe Tips

FAQ

How spicy is this steak bowl?

The heat comes from the jalapeño. For less spice, remove the ribs and seeds and use only a small pinch in the sauce, then skip or limit the sliced jalapeño topping.

How do I know when the steak is done?

Cook the steak for 3 to 6 minutes per side over medium-high heat, depending on your preferred doneness and the thickness of the steak.

Does this recipe contain dairy?

Yes. The sauce uses sour cream and the rice is finished with butter.