Southwest Steak Bowls Food

SOUTHWEST STEAK

Southwest Steak image

Provided by Bobby Flay

Time 20m

Yield 2 servings

Number Of Ingredients 24

Ingredients

Two 20-ounce boneless rib-eyes
Kosher salt and freshly ground pepper
Coffee Spice Rub, recipe follows
Smoky Tomato-Red Chile Salsa, recipe follows
1/4 cup ancho chile powder
1/4 cup finely ground espresso- roast coffee beans
2 tablespoons sweet paprika
2 tablespoons dark brown sugar
1 tablespoon dry mustard
1 tablespoon kosher salt
1 tablespoon freshly ground pepper
1 tablespoon dried oregano
1 tablespoon ground coriander
2 teaspoons ground ginger
2 teaspoons arbol chile powder
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil
2 teaspoons pureed chipotles in adobo sauce
3 large ripe tomatoes, diced
1 small red onion, halved and thinly sliced
1 serrano chile pepper, seeded and finely chopped
1/4 cup chopped fresh cilantro
2 teaspoons honey
Kosher salt and freshly ground pepper

Steps:

Season two 20-ounce boneless rib-eyes with salt and pepper and rub with Coffee Spice Rub on one side. Grill rub-side down over high heat, 4 to 5 minutes; flip, reduce the heat to medium or move the steaks to a cooler spot, cover and grill 8 to 10 more minutes (for medium-rare). Serve with Smoky Tomato-Red Chile Salsa.
Whisk all of the ingredients in a bowl.
Whisk the vinegar, olive oil and chipotle puree in a bowl. Add the remaining ingredients and toss. Season with salt and pepper.

SOUTHWEST STEAK

Southwest Steak image

Lime juice tenderizes the steak while garlic, chili powder and red pepper flakes kick things up. My husband and I came up with this together as something lighter to make on the grill. -Caroline Shively, Alexandria, Virginia

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1/4 cup lime juice
6 garlic cloves, minced
4 teaspoons chili powder
4 teaspoons canola oil
1 teaspoon salt
1 teaspoon crushed red pepper flakes
1 teaspoon pepper
2 beef flank steaks (1 pound each)

Steps:

In a small bowl, mix the first seven ingredients; spread over both sides of steaks. Place in a large resealable plastic bag; refrigerate 6 hours or overnight, turning occasionally., Grill steaks, covered, on a greased grill rack over medium heat or broil 4 in. from heat 6-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let steaks stand 5 minutes. Thinly slice across the grain.

Nutrition Facts : Calories 187 calories, Fat 10g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 259mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

SOUTHWEST STEAK BOWLS

Southwest Steak Bowls image

Make and share this Southwest Steak Bowls recipe from Food.com.

Provided by Sammi Rall

Categories One Dish Meal

Time 1h5m

Yield 4 Bowls, 4 serving(s)

Number Of Ingredients 15

Ingredients

1 lb flank steaks or 1 lb skirt steak
1 1/2 tablespoons olive oil
1 garlic clove
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 medium lime
1 1/2 cups uncooked brown rice
3 cups chicken broth
1 small onion
1 large tomatoes
1/2 bunch cilantro
1/4 teaspoon salt
1 (15 ounce) can black beans
1 cup frozen corn kernels
1 (8 ounce) container sour cream

Steps:

1. To make the steak marinade, mince the garlic and combine it in a bowl with the olive oil, cumin, salt, and the juice from half of the lime (1-2 Tbsp juice). Save the other half of the lime to use in the pico de gallo. Add the marinade and steak to a zip top bag or shallow dish, make sure the steak is well coated in the marinade, and refrigerate it for about 30 minutes while the rice cooks.
2. Cook the rice according to the package instructions, but substitute chicken broth for the water.
3. While the rice is cooking and steak is marinating, prepare the pico de gallo. Dice the tomato and half of the onion. Combine the diced tomato, onion, juice from the second half of the lime, ¼ tsp of salt, and a handful of roughly chopped cilantro in a bowl. Stir until combined, taste, and adjust the salt if needed.
4. Rinse the black beans in a colander and allow the corn kernels to thaw.
5. To cook the steak, heat a large skillet over medium-high until very hot. Add the steak and cook for 3-5 minutes on one side, or until deeply golden brown. Flip and cook in the same manner on the second side. Transfer the steak to a cutting board and allow it to rest for five minutes. If desired, thinly slice the second half of your onion and cook it in the skillet for a few minutes, or until they are caramelized.
6. Once the steak has rested for a few minutes, slice it thinly against the grain (look for the lines in the meat and cut across them). To build the bowls, lay down one cup of rice, ¼ cup each of beans, corn, and pico de gallo, a few slices of steak, a few sprigs of cilantro, and a dollop of sour cream. Serve hot.

SOUTHWESTERN RICE BOWL

Southwestern Rice Bowl image

Make and share this Southwestern Rice Bowl recipe from Food.com.

Provided by WI Cheesehead

Categories Lunch/Snacks

Time 6m

Yield 1-2 serving(s)

Number Of Ingredients 7

Ingredients

1 1/4 cups cooked brown rice
3/4 cup cooked chicken, cubed
1/4 cup monterey jack cheese, grated
1/2 cup canned black beans, drained
1/4 cup frozen corn or 1/4 cup canned corn
1/4 cup tomatoes, finely chopped or 1/4 cup tomatillo
1/3 cup bottled salsa

Steps:

In a microwave-safe bowl with a lid, layer ingredients in the order listed.
Cover and microwave for 30-60 seconds, until hot.

Nutrition Facts : Calories 730.6, Fat 18.4, SaturatedFat 7.9, Cholesterol 103.9, Sodium 1214.4, Carbohydrate 93.1, Fiber 15.6, Sugar 4, Protein 49

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To make the steak marinade, mince the garlic and combine it in a bowl with the olive oil, cumin, salt, and the juice from half of the lime (1-2 Tbsp juice). Save the other half of the lime to use in the pico de gallo. Add the marinade and steak to a zip top bag or shallow dish, make sure the steak is well coated in the marinade, and refrigerate it for about 30 minutes while the rice cooks.
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