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Southwest Steak Bowls

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)219.1393
Energy (kCal)3072.5029
Carbohydrates (g)418.8635
Total fats (g)56.8691
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 1. To make the steak marinade, mince the garlic and combine it in a bowl with the olive oil, cumin, salt, and the juice from half of the lime (1-2 Tbsp juice). Save the other half of the lime to use in the pico de gallo. Add the marinade and steak to a zip top bag or shallow dish, make sure the steak is well coated in the marinade, and refrigerate it for about 30 minutes while the rice cooks. | 2. 2. Cook the rice according to the package instructions, but substitute chicken broth for the water. | 3. 3. While the rice is cooking and steak is marinating, prepare the pico de gallo. Dice the tomato and half of the onion. Combine the diced tomato, onion, juice from the second half of the lime, ¼ tsp of salt, and a handful of roughly chopped cilantro in a bowl. Stir until combined, taste, and adjust the salt if needed. | 4. 4. Rinse the black beans in a colander and allow the corn kernels to thaw. | 5. 5. To cook the steak, heat a large skillet over medium-high until very hot. Add the steak and cook for 3-5 minutes on one side, or until deeply golden brown. Flip and cook in the same manner on the second side. Transfer the steak to a cutting board and allow it to rest for five minutes. If desired, thinly slice the second half of your onion and cook it in the skillet for a few minutes, or until they are caramelized. | 6. 6. Once the steak has rested for a few minutes, slice it thinly against the grain (look for the lines in the meat and cut across them). To build the bowls, lay down one cup of rice, ¼ cup each of beans, corn, and pico de gallo, a few slices of steak, a few sprigs of cilantro, and a dollop of sour cream. Serve hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    steak 1 lb 557.6013 0.0 98.1016 15.368
    olive oil 1 1/2 1/2 179.01 0.0 0.0 20.25
    garlic clove 1 - - - -
    cumin 1/2 teaspoon ground 3.9375 0.4645 0.187 0.2338
    salt 1/4 teaspoon - - - -
    lime 1 - - - -
    brown rice 1 1/2 cups uncooked 860.31 181.2576 17.1351 6.5886
    chicken broth 3 cups 234.36 5.67 33.4152 7.8624
    onion 1 28.0 6.537999999999999 0.77 0.07
    tomato 1 32.76 7.0798 1.6016 0.364
    cilantro 1/2 bunch - - - -
    salt 1/4 teaspoon - - - -
    black bean 1 can 991.8141 181.3769 62.8246 4.1301
    corn kernel 1 cup frozen 184.71 36.4767 5.1042 2.0022
    cream 1 container sour - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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