Wow your guests with these individual-sized Tex-Mex BBQ Beef Bowls served with an avocado cilantro dressing. The below recipe is for two people but the recipe can be easily doubled or tripled.
Ingredients
- garlic powder: 0.5 tsp
- chili powder: 0.5 tsp
- kosher salt: 0.5 tsp
- sweet paprika: 0.25 tsp
- ground cumin: 0.25 tsp
- flank steak: 0.5 pound
- white rice: 1 cup (cooked)
- cherry tomatoes: 1 cup (halved)
- romaine lettuce: 1 cup (chopped)
- Tortilla chips: 1 cup
- canned black beans: 0.5 cup
- jalapeño pepper: 1 piece (sliced)
- lime: 1 piece (cut into wedges)
- crumbled cotija cheese: 0.25 cup
- fresh cilantro: 1 Tbsp (chopped)
- avocados, peeled and pitted: 2 piece
- water: 1 cup
- fresh cilantro: 0.5 cup (chopped)
- sour cream: 2 Tbsp
- lime: 1 piece (juiced)
- clove garlic: 1 piece
- pinch salt: 1 piece
Metric Conversion
Stages of cooking
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Preheat a grill pan or skillet over medium-high heat until just barely smoking.
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Combine garlic powder, chili powder, kosher salt, paprika, and cumin in a bowl; rub over all sides of flank steak.
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Grill flank steak in the preheated grill pan, flipping halfway through, until browned and cooked to desired doneness, about 8 minutes. Let steak rest on a work surface for 10 minutes. Thinly slice steak against the grain.
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Divide rice, tomatoes, romaine lettuce, tortilla chips, black beans, jalapeno peppers, and lime wedges between 2 serving bowls; top with steak, cotija cheese, and 1 tablespoon cilantro.
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Combine avocados, water, 1/2 cup cilantro, sour cream, lime juice, garlic, and salt in a blender; blend until dressing is smooth. Pour dressing over each bowl.
