Creamy Cilantro Steak Bowls

🥘 Ingredients

• butter
  4 tbsp
• cilantro
  2 unit
• cumin
  2 tsp
• garlic
  2 unit
• jalapeño
  2 unit
• jasmine rice
  ½ cup, ½ cup
• lime
  2 unit
• long green pepper
  2 unit
• olive oil
  4 tbsp
• onion
  2 unit
• pepper
  2 tsp
• ranch steak
  16 oz
• salt
  1 tsp
• sour cream
  8 tbsp
• water
  2 c

🍳 Cookware

• small pot
• small bowl
• large pan

1. 

   1

   long green pepper onion cilantro garlic lime jalapeño jasmine rice sour cream cumin ranch steak olive oil butter salt pepper water

   long green pepper: 1 unit, onion: 1 unit, cilantro: 1 unit, garlic: 1 unit, lime: 1 unit, jalapeño: 1 unit, jasmine rice: ½ cup, sour cream: 4 tbsp, cumin: 1 tsp, ranch steak: 8 oz, olive oil: 2 tbsp, butter: 2 tbsp, salt: 1 tsp, pepper: 1 tsp, water: 1 c
2. 

   2

   Wash and dry all produce. Halve, peel, and thinly slice onion . Mince a few slices until you have 1 tsp. Mince cilantro . Peel and mince garlic ; set aside ¼ tsp. Zest and quarter lime . Slice jalapeño into thin rounds, removing ribs and seeds for less heat; mince a few slices until you have ½ tsp. Core, deseed, and thinly slice long green pepper .

   onion: 1 unit, cilantro: 1 unit, garlic: 1 unit, lime: 1 unit, jalapeño: 1 unit, long green pepper: 1 unit
3. 

   3

   Heat a drizzle of olive oil in a small pot over medium-high heat. Add remaining garlic and cook until fragrant ⏱️ 30 seconds . Stir in jasmine rice , ¾ cup water , and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   olive oil: 2 tbsp, jasmine rice: ½ cup, water: 1 c
4. 

   4

   Meanwhile, in a small bowl , combine sour cream , cilantro, minced onion, remaining olive oil, reserved ¼ tsp garlic, juice from two lime wedges, a pinch of minced jalapeño, a pinch of cumin , salt, and pepper . Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

   sour cream: 4 tbsp, cumin: 1 tsp, pepper: 1 tsp
5. 

   5

   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 oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. Turn off heat; transfer steak to a cutting board to rest. Wipe out pan.

   ranch steak: 8 oz
6. 

   6

   Heat a drizzle of 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 . TIP: If veggies begin to brown too quickly, add a splash of water.
7. 7

   Fluff rice with a fork; stir in lime zest, butter , 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.

   butter: 2 tbsp