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

These steak bowls are all about bold, fresh flavors and satisfying textures. Tender cumin-spiced steak slices sit atop fluffy garlic-lime rice, alongside charred green peppers and onions. The star of the show is a creamy cilantro-lime dressing that’s bright, tangy and just a little spicy from fresh jalapeño. It’s the kind of sauce you’ll want to put on everything.

This recipe comes together quickly, making it perfect for a weeknight dinner that feels special. The rice cooks while you prepare the steak and veggies and the dressing comes together in minutes. Customize the heat by adjusting the jalapeño to your liking. Serve with extra lime wedges for a fresh finish.

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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

20 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 dressing. Mince the cilantro. Halve, peel and thinly slice the onion; mince a few slices until you have 1 teaspoon. Zest the lime, then quarter it. 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 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 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 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, you can substitute ranch steak with flank steak, sirloin or skirt steak. 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 cashew cream and use a plant-based butter.

Can I prepare the dressing ahead of time?

Yes, the dressing can be made up to a day in advance and stored in the refrigerator. Stir well before using.