Cumin-Spiced Bavette Steak Bowls with Creamy Cilantro Dressing and Garlic Lime Rice

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

This recipe comes together in just 30 minutes, making it a perfect weeknight dinner that feels special. The dressing is so good you’ll want to put it on everything. Get ready for a bowl that’s packed with protein, flavor and a little bit of heat.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView 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 dressing. 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 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 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, 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 for the steak), 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 coat thoroughly. Heat a large drizzle of oil in a large pan over medium-high heat. Add the steak and cook to your desired doneness, 3-6 minutes per side. Turn off the heat; transfer the 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. 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, 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 creamy cilantro dressing. 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, flank steak or skirt steak are great substitutes. Adjust cooking time as needed.

How can I make this dish less spicy?

Remove the seeds and ribs from the jalapeño and use less of it in the dressing and garnish.

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.