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Let's Make Southwest Steak Bowls
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Try these better than Chipotle steak burrito bowls with perfectly cooked steak, black bean and corn salsa, rice, and the most delicious creamy cilantro lime sauce.
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  • 1 lb lean sirloin steak, trimmed of all fat
  • 2 limes, juice
  • 2 tsp chili powder
  • 1 tsp kosher salt
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 1/4 tsp oregano
  • 1 cup canned black beans, rinsed and drained
  • 1 cup corn (fresh, canned, or defrosted frozen)
  • 1 cup pico de gallo
  • 1/4 cup cilantro
  • 2 cups cooked white rice (white, brown, or quinoa)
  • 1 lime (for serving)
  • 1 cup cilantro
  • 1/2 cup plain nonfat Greek yogurt
  • 1 tbsp olive oil
  • 2 tbsp green salsa
  • 1/2 garlic clove
  • 1/2 tbsp lime juice
  • Salt and pepper
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Let's Watch Southwest Steak Bowls
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Step 1 For cilantro sauce: Blend together all of the ingredients for the sauce. If you have time, refrigerate for one hour before serving.
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Step 2 Preheat the oven to broil. You can also use a grill. Preheat the grill to medium-high heat. Combine the lime juice and spices. Rub over the steak. If you have time, let the steak marinate for 15 minutes.
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Step 3 Broil (or grill) for 3-4 minutes per side for medium-rare, or to your desired doneness. Let rest for 10 minutes and slice thin or chop into small pieces. You can also chop the steak into smaller pieces and cook it in a skillet. It will take 3-5 minutes in a hot skillet with about one tablespoon of oil.
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Step 4 In a medium bowl, combine the black beans, corn, pico de gallo, and cilantro to make a quick black bean salsa. Taste and season with salt, pepper, and additional lime juice if needed.
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Step 5 Assemble bowls with rice, cooked steak pieces, black bean salsa, and any additional toppings you like. Drizzle with cilantro sauce.
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