When I set out to make this recipe the other night, I was not intending for it to end up on my blog. However, I really liked how everything came together and wanted to share it with you all. The only problem was that I hadn’t been taking pictures throughout the cooking process as I normally do. So, this post will be slightly different than my usual. I took a picture at each step of assembly of my Southwest Steak Bowl. The prep is really easy, so you needn’t worry about the usual pictures missing.
Start assembly with about 1/2 cup of brown rice per bowl.
Top rice with corn. I used corn from two cobs. To cook the corn, I wrapped the ears in foil and cooked in a 350 degree for about 15 minutes. Then I ran my knife from the top to the bottom of ear to remove the kernels.
Just regular canned black beans that have been drained and rinsed.
Skirt steak that I seasoned with salt and pepper and then broiled for 3 minutes per side.
Diced avocado and shredded sharp cheddar cheese go on next. You can buy cheese that’s already shredded, but to me, nothing beats the flavor and texture of cheese I shred myself. Packaged shredded cheese contains an additional ingredient that prevents it from sticking together – it also takes away some of the richness and creaminess.
Roasted tomato salsa goes on. This salsa has a medium level of heat – reduce or increase the amount of chipotle in adobo to get the heat level to your liking.
Shredded lettuce…
Finally the sour cream – almost time to dig in!
My mouth was stuffed full when I snapped this pic…
Southwest Steak Bowl with Roasted Tomato Salsa
Ingredients:
- 6 plum tomatoes, halved and seeded
- 1/2 red onion, quartered
- 1/2 white onion quartered
- 3 cloves garlic
- 2 canned chipotles in adobo (not two cans; two chipotle peppers from a can of chipotle in adobo)
- 1/3 cup cilantro
- Kosher salt
- Freshly ground black pepper
- 1 1/2 pounds skirt steak
- 2 cups cooked brown rice (use one “boil in bag” type or 1 cup uncooked rice; it’ll yield about double)
- 2 ears of corn on the cob, cooked and kernels removed
- 1 can black beans, drained and rinsed
- 1 cup shredded sharp cheddar cheese
- 1 avocado, diced
- Sour cream
- Shredded lettuce
Directions:
- Pre-heat oven to 400 degrees.
- Place tomatoes, onions and garlic on a foil lined sheet pan that has been sprayed with non-stick cooking spray.
- Roast for 20 – 25 minutes until vegetables are softened and slightly browned.
- Remove from oven and let cool slightly. When cool enough to handle, remove the skin of the tomatoes and discard.
- Place tomatoes, garlic, onions, chipotle in adobo, cilantro, and pinches of salt and pepper in a blender. Blend until all big chunks are broken up and everything is well combined. Taste and adjust seasoning as necessary. Refrigerate until ready to use.
- Pre-heat broiler to high.
- Season steak with salt and pepper.
- Broil for 3 minutes each side. Remove from oven and let rest for 5 minutes before slicing into thin strips.
- To assemble:
- Place 1/2 cup brown rice in each bowl. Top each with desired amounts corn, black beans, steak, cheddar cheese, avocado, roasted tomato salsa, shredded lettuce and sour cream.
Tagged: black beans, cheddar cheese, cheese, corn on the cob, homemade salsa, lettuce, Mexican, salsa, sour cream, southwest steak bowl, Steak
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