Cumin-Spiced Steak Bowls with Creamy Cilantro-Lime Dressing and Charred Peppers

These steak bowls are all about bold, fresh flavors. Tender cumin-rubbed steak is paired with fluffy garlic lime rice, charred green peppers and onions and a creamy cilantro-lime dressing that ties everything together. It’s a satisfying meal that comes together in under 30 minutes.

The star is the dressing: a blend of sour cream, fresh cilantro, jalapeño, garlic and lime juice. Drizzle it over the steak and veggies for a bright, punchy finish. Customize the heat by adjusting the jalapeño to your liking.

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Ingredients

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 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

1.5 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 Cooking 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 all produce. Core, deseed and thinly slice the green pepper. Halve, peel and thinly slice the red onion; mince a few slices until you have 1 teaspoon (2 teaspoons for 4 servings). Mince the cilantro. Peel and mince the garlic; set aside ¼ teaspoon for the dressing. Zest and quarter the lime (quarter both limes for 4 servings). Slice the jalapeño into thin rounds, removing ribs and seeds for less heat; mince a few slices until you have ½ teaspoon.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add the remaining garlic and cook until fragrant, about 30 seconds. Stir in the 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.
3. Meanwhile, in a small bowl, combine the sour cream, cilantro, minced onion, 1 tablespoon olive oil (2 tablespoons for 4 servings), the 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 the steak dry with paper towels. Season all over with the remaining cumin, salt and pepper; rub to thoroughly coat. Heat a large drizzle of oil in a large pan over medium-high heat. Add the steak and cook to desired doneness, 3-6 minutes per side. Turn off heat; transfer steak to a cutting board to rest. Wipe out the pan.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add the green pepper, sliced onion and a pinch of salt. Cook, stirring occasionally, until softened and lightly charred, 6-8 minutes. Tip: If the veggies begin to brown too quickly, add a splash of water.
6. Fluff the rice with a fork; stir in the lime zest, 1 tablespoon butter (2 tablespoons for 4 servings), salt and pepper. Thinly slice the steak against the grain. Divide rice between bowls. Top with veggies and steak. Drizzle the steak with the sauce. Top with as much sliced jalapeño as you like. Serve with remaining lime wedges on the side. Note: Steak is fully cooked when internal temperature reaches 145°F.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with sirloin, flank steak or ribeye. Adjust cooking time as needed.

How can I make this dairy-free?

Replace the sour cream with a dairy-free alternative like coconut yogurt or a vegan sour cream and use a dairy-free butter or oil for the rice.

Can I prepare the dressing ahead of time?

Absolutely! The dressing can be made up to a day in advance and stored in the refrigerator. Stir well before using.