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

This steak bowl is all about the sauce. A creamy, tangy blend of cilantro, lime and a hint of jalapeño transforms simple ingredients into something extraordinary. Paired with cumin-spiced steak, charred poblano and onion and fragrant garlic lime rice, every bite is a balance of bold flavors and textures.

It’s a complete meal in a bowl that comes together quickly, perfect for a satisfying dinner any night of the week. The best part? You’ll want to drizzle that sauce on everything.

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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

0.75 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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prepare all produce: wash and dry. Core and deseed the poblano, then thinly slice. Halve, peel and thinly slice the red onion; mince a few slices until you have 1 teaspoon. Mince the cilantro (leaves and stems). Mince the garlic; set aside ¼ teaspoon. Zest the lime, then quarter it. Thinly slice the jalapeño into rounds (remove ribs and seeds for less heat); mince a few slices until you have ½ teaspoon.
2. Heat a drizzle of vegetable oil in a small pot with a lid over medium-high heat. Add the remaining minced garlic and cook until fragrant, about 20-30 seconds. Stir in the rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. Meanwhile, make the sauce: In a small bowl, combine sour cream, minced cilantro, minced onion, the reserved ¼ teaspoon garlic, juice from 2 lime wedges, a pinch of minced jalapeño, a pinch of cumin, 1 tablespoon olive oil, salt and pepper. Stir in water, 1 teaspoon at a time, until the sauce reaches a drizzling consistency.
4. Pat the steak dry with paper towels. Season all over with salt, pepper and the remaining cumin, rubbing to coat. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add the steak and cook to desired doneness, 3-6 minutes per side. Transfer to a cutting board to rest. Wipe out the pan.
5. Heat another drizzle of vegetable oil in the same pan over medium-high heat. Add the sliced poblano, sliced onion and a pinch of salt. Cook, stirring occasionally, until softened and lightly charred, 6-8 minutes. If the veggies brown too quickly, add a splash of water.
6. Fluff the rice with a fork and stir in the butter, lime zest, salt and pepper. Divide the rice between bowls. Thinly slice the steak against the grain and add to the bowls along with the charred veggies. Drizzle with the creamy cilantro sauce. Top with sliced jalapeño to taste. 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 the sauce ahead of time?

Absolutely. Store it in the fridge for up to 2 days. Stir before using.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check labels on any packaged items to be sure.