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

These steak bowls are all about bold, fresh flavors. Cumin-spiced bavette steak is seared to perfection, then sliced and served over garlicky lime rice with charred green peppers and onions. The star of the show is a creamy cilantro sauce-bright, tangy and made with fresh cilantro, jalapeño and lime. It ties everything together beautifully.

This recipe is perfect for a weeknight dinner that feels special. The components come together quickly and the combination of textures and flavors will have everyone asking for seconds. Plus, it’s a great way to enjoy steak in a balanced, bowl-style meal.

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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 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 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 (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 servings), 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. 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 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 remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, flank steak or sirloin would work well. Adjust cooking time as needed.

How do I make the sauce dairy-free?

Substitute the sour cream with a dairy-free yogurt or a cashew cream.

Can I prepare the sauce in advance?

Absolutely. The sauce can be made up to a day ahead and stored in the refrigerator.