Creamy Cilantro Steak Bowls

🥘 Ingredients

• butter
  1 tbsp
• cilantro
  ½ ounce
• cooking oil
• cumin
  2 tsp
• garlic
  2 clove
• jalapeño
  1 unit
• jasmine rice
  1 c
• lime
  2 unit
• long green pepper
  2 unit
• olive oil
  1 tbsp
• onion
  2 unit
• paper towels
• pepper
• ranch steak
  20 oz
• salt
• sour cream
  3 tbsp

🍳 Cookware

• small pot
• small bowl
• large pan
• cutting board

1. 

   1

   Wash and dry all produce. Peel and mince garlic ; set aside 1/4 tsp for step 3. Mince cilantro . Halve, peel, and thinly slice onion ; mince a few slices until you have 1 tsp (2 tsp for 4 servings). Zest and quarter lime . Slice jalapeño into thin rounds, removing ribs and seeds for less heat; mince a few slices until you have 1/2 tsp. Core, deseed, and thinly slice long green pepper .

   garlic: 2 clove, cilantro: ½ ounce, onion: 2 unit, lime: 2 unit, jalapeño: 1 unit, long green pepper: 2 unit
2. 

   2

   Heat a drizzle of cooking oil in a small pot over medium-high heat. Add remaining garlic and cook until fragrant, ⏱️ 30 seconds . Stir in jasmine rice , 3/4 cup water (1 1/2 cups for 4 servings), and a pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until tender, ⏱️ 15 minutes - ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   cooking oil, jasmine rice: 1 c, salt
3. 

   3

   Meanwhile, in a small bowl , combine sour cream , cilantro, minced onion, olive oil (2 TBSP for 4 servings), reserved 1/4 tsp garlic, juice from two lime wedges (four wedges for 4), a pinch of minced jalapeño, a pinch of cumin (you'll use the rest in the next step), salt, and pepper . Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

   sour cream: 3 tbsp, olive oil: 1 tbsp, cumin: 2 tsp, pepper
4. 

   4

   Pat ranch steak dry with paper towels . Season all over with remaining cumin, salt, and pepper; rub to thoroughly coat. Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add steak and cook to desired doneness, ⏱️ 3 minutes - ⏱️ 6 minutes per side. Turn off heat; transfer steak to a cutting board to rest. Wipe out pan.

   ranch steak: 20 oz, paper towels, cooking oil
5. 

   5

   Heat a drizzle of cooking oil in same pan over medium-high heat. Add green pepper, sliced onion, and a pinch of salt. Cook, stirring occasionally, until softened and lightly charred, ⏱️ 6 minutes - ⏱️ 8 minutes . TIP: If veggies begin to brown too quickly, add a splash of water.

   cooking oil
6. 

   6

   Fluff rice with a fork; stir in lime zest, butter (2 TBSP for 4 servings), salt, and pepper. Thinly slice steak against the grain. Divide rice between bowls. Top with veggies and steak. Drizzle steak with sauce. Top with as much sliced jalapeño as you like. Serve with remaining lime wedges on the side. Steak is fully cooked when internal temperature reaches 145 degrees.

   butter: 1 tbsp