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

These steak bowls are all about bold, fresh flavors and satisfying textures. Tender cumin-rubbed steak is seared to perfection, then sliced and served over garlicky lime rice with charred green peppers and onions. The real star is the creamy cilantro sauce-a bright, tangy blend of cilantro, lime, jalapeño and sour cream that ties everything together.

Perfect for a quick weeknight dinner, this recipe comes together in about 30 minutes. Each bowl is packed with protein, vibrant veggies and a zesty kick that will have you coming back for more. Customize the heat by adjusting the jalapeño to your liking.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit OnionView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel and mince the garlic; set aside ¼ teaspoon for the sauce. Mince the cilantro. Halve, peel and thinly slice the onion; mince a few slices until you have 1 teaspoon. Zest and quarter the lime. Slice the 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 the green pepper.
2. Heat a drizzle of cooking oil in a small pot over medium-high heat. Add the remaining garlic (not the reserved ¼ teaspoon) and cook until fragrant, about 30 seconds. Stir in the rice, ¾ cup water 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, reserved ¼ teaspoon garlic, juice from two lime wedges, 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 cooking 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 the steak to a cutting board to rest. Wipe out the pan.
5. Heat a drizzle of cooking 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. 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, salt and pepper. Thinly slice the steak against the grain. Divide the rice between bowls. Top with the veggies and steak. Drizzle the steak with the sauce. Top with as much sliced jalapeño as you like. Serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

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

How do I make the sauce dairy-free?

Substitute the sour cream with a dairy-free yogurt or blended silken tofu and use a dairy-free butter alternative.

Can I prepare the sauce ahead of time?

Absolutely! The creamy cilantro sauce can be made up to 2 days in advance and stored in the refrigerator.