Southwest Steak Bowls

Ingredients

• 3/4 – 1 lb flank or skirt steak
• 1 1/2 Tbsp olive oil
• 1 clove garlic
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1 medium lime
• 1 1/2 cups uncooked brown rice
• 3 cups chicken broth
• 1 small onion
• 1 large tomato
• 1/2 bunch cilantro
• 15 oz can black beans
• 1 cup frozen corn kernels
• 8 oz container sour cream

Directions

1. Start with the marinade: finely chop the garlic, then stir it in a bowl with olive oil, cumin, salt, and the juice squeezed from one half of the lime, about 1-2 Tbsp. Set the remaining lime half aside for the pico de gallo. Put the steak with the marinade in a zip top bag or a shallow dish, turn it so every surface gets coated, and let it chill for about 30 minutes while you get the rice going.
2. Prepare the rice by following the package directions, using chicken broth in place of the water.
3. While the rice simmers and the steak chills, make the pico de gallo. Chop the tomato and half the onion into small dice. In a bowl, mix them with the juice from the reserved lime half, 1/4 tsp salt, and a handful of cilantro that you’ve chopped roughly. Give it a stir, taste, and add more salt if it needs it.
4. Tip the black beans into a colander, rinse them well, and leave the corn kernels out to thaw.
5. For the steak, warm a large skillet over medium-high heat until it is ripping hot. Lay in the steak and sear the first side for 3-5 minutes, stopping when the surface is a dark golden brown. Turn it over and give the other side the same treatment. Move the meat onto a cutting board and let it sit for 5 minutes. If you want the extra onion, slice the remaining half thinly and cook it in that same skillet for a few minutes, just until caramelized.
6. After the steak rests, cut it into thin slices across the grain; you’re cutting across the visible lines in the meat, not along them. For each bowl, start with 1 cup of rice, then add black beans, corn, and pico de gallo, measuring 1/4 cup of each. Finish with several steak slices, a few cilantro sprigs, and a spoonful of sour cream. Bring it to the table hot.