Tex-Mex Steak Bowls
Course: Dinner, Main DishDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
40
minutesTotal time
50
minutesIngredients
- For the Quinoa
1 cup tricolor quinoa
2 tablespoons chopped fresh cilantro
Grated zest of 1 lime
Kosher salt
- For the Vegetables
2 sweet potatoes, cut into 3/4-inch cubes
2 poblano chile peppers, seeded and cut into 3/4-inch pieces
1 red onion, chopped
2 tablespoons extra-virgin olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
Kosher salt and freshly ground pepper
- For the Steak
pound skirt or flank steak, cut into 2 pieces
Kosher salt and freshly ground pepper
tablespoons extra-virgin olive oil
Pico de gallo, Mexican crema and chopped fresh cilantro, for topping
Lime wedges, for serving
Directions
- Preheat the oven to 425˚ F.
- The quinoa
- Cook the quinoa as the label directs; fluff with a fork and stir in the cilantro and lime zest. Season with salt.
- The vegetables
- Toss the sweet potatoes, poblanos and red onion with the olive oil, chili powder, cumin and garlic powder in a large bowl; season with salt and pepper. Spread on a rimmed baking sheet. Bake until tender and browned around the edges, 20 to 25 minutes.
- The steak
- Season the steak with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the steak and cook 3 to 5 minutes per side for medium rare. Remove to a cutting board and let rest 10 minutes before slicing.
- Assemble the bowls
- Divide the quinoa among 4 shallow bowls. Top with the vegetables, steak, pico de gallo, crema and cilantro. Serve with lime wedges.
