Southwestern steak bowl
A cross between a fajita and a burrito, these steak bowls are full of favourites like seasoned beef, smoky peppers, pico de gallo, black beans, corn and crispy greens.
Ingredients
- 2 Tbsp (30 mL) oil
- 2 cloves garlic, minced or finely grated
- Zest of 1 lime
- Juice of 2 limes, divided
- 1 Tbsp (15 mL) chili powder
- 1 tsp (5 mL) smoked paprika
- 1 tsp (5 mL) ground cumin
- ½ tsp (2.5 mL) pepper
- ¼ tsp (1 mL) salt
- 1 onion, sliced
- 3 bell peppers, cut into ¼-½ inch strips
- 1 lb./454 g inside round marinating steak
- ⅓ cup (80 mL) chopped red onion
- 2 large tomatoes, chopped (about 1 cup)
- ⅓ cup (80 mL) chopped cilantro
- ¼ tsp (1 mL) salt
- 4 cups (1 L) leafy greens (romaine, spinach, arugula, mixed greens)
- 1 can (540 mL) reduced sodium black beans, drained and rinsed
- 1 cup (250 mL) frozen corn kernels, thawed
- ¼ cup (60 mL) low-fat sour cream
Instructions
Preheat oven to 400°F (205°C).
Mix oil, garlic, zest and juice from 1 lime, chili powder, paprika, cumin, salt and pepper in a small bowl. Divide mixture in half.
Toss half of the marinade mixture with the onion and pepper strips; set aside. Rub remaining mixture all over steak and let marinate for at least 15 minutes. Wash your hands before proceeding.
While steak is marinating, mix juice from remaining lime, red onion, tomato, cilantro and salt in a small bowl. Set aside.
Place steak on one half of a large baking sheet; bake for 5 minutes. Flip steak and add marinated peppers and onion to the other half of the baking sheet; return to oven and bake for another 5 to 7 minutes until steak is cooked to medium doneness (internal temperature 160°F/71°C).
Meanwhile, divide greens, black beans, corn and pico de gallo (salsa) into bowls. Slice steak against the grain into ¼-½ inch strips and add to bowls, along with roasted peppers and onion. Top with sour cream before serving.
Tips
- Nutrition know-how: While this recipe does not contain a starch or grain, high-quality carbohydrates come from the black beans and corn, along with a little from the high-fibre vegetables.
| Amount | % Daily Value | ||
|---|---|---|---|
| Calories 420 | |||
| Fat 12 g | 16 % | ||
| Saturated Fat 2.5 g + Trans Fat 0.2 g | 14 % | ||
| Cholesterol 60 mg | |||
| Sodium 550 mg | 24 % | ||
| Carbohydrate 44 g | |||
| Fibre 14 g | 50 % | ||
| Sugars 10 g | 10 % | ||
| Protein 37 g | |||