Cumin Steak Bowls with Creamy Cilantro Sauce and Garlic Lime Rice

These steak bowls are all about bold, fresh flavors. Tender cumin-spiced steak is paired with charred green peppers and onions, all served over fragrant garlic lime rice. The real star is the creamy cilantro sauce-bright, tangy and perfectly drizzled over everything.

This recipe comes together quickly, making it ideal for a weeknight meal that feels special. The sauce, made with fresh cilantro, jalapeño and lime, adds a punch of flavor that ties the whole bowl together.

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Ingredients

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1.5 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 Cooking 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. Wash and dry all produce. Core, deseed and thinly slice the green pepper. Halve, peel and thinly slice the red onion; mince a few slices until you have 1 teaspoon (2 teaspoons for 4 servings). Mince the cilantro. Peel and mince the garlic; set aside 1/4 teaspoon for the sauce. 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 1/2 teaspoon.
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, 3/4 cup water (1 1/2 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 1/4 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 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 (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 the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with sirloin, flank steak or any tender cut. 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 sauce ahead of time?

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