Southwest Steak Bowl
Neon Bar
yield: 4 Servings | Prep Time: 30 minutes | Cook time: 30 Minutes


  • 2 – 16 oz. NY Strip Steaks
  • 2 C. Rice Blend (Texmati white, brown, red and wild rice)
  • 3 C. chicken or beef broth
  • 1 green bell pepper, small diced
  • 1 red bell pepper, small diced
  • ½ red onion, small diced
  • 1 – 15 oz. can corn, drained and dried
    (about 1 ½ C.)
  • 1 – 15 oz. can black beans, drained and rinsed
  • 1 avocado, sliced
  • 5 oz. grape tomatoes, sliced lengthwise
  • 5 oz. queso fresco, crumbled

Seasoning Blend

  • 4 tsp. coarse salt
  • 2 tsp. black pepper
  • 2 tsp. cumin
  • 1 tsp. smoked paprika
  • 2 tsp. dried oregano

Cilantro Sauce

  • ½ C. sour cream
  • ½ bunch cilantro leaves (about half a bunch)
  • 1-2 small jalapenos, seeded and chopped
  • 4 tsp. fresh lime juice
  • 1/8 tsp. garlic powder
  • ¼ tsp. coarse salt
  • 1/8 tsp. black pepper


Seasoning Blend

  1. Whisk together all the ingredients.

Cilantro Sauce

  1. In a blender or food processor, combine all the ingredients and blend until smooth.
  2. Store in the refrigerator until ready to use. Can be made a couple of days in advance.


  1. Dry steaks and sprinkle half the seasoning blend over them. Rub the spices onto the steak and allow the steaks to come to room temperature.
  2. Prepare the rice according to package directions, replacing the water with chicken or beef broth; keep warm.
  3. Preheat oven to 350°F.
  4. In a cast iron skillet, heat 2 Tbsp. avocado oil over high heat until it begins to smoke.
  5. Sear one side of the steaks for 3 minutes then flip and sear the other side for 3 minutes.
  6. Move pan to the preheated oven and cook until steaks are 5 degrees shy of your desired level of doneness (about 5 minutes for medium).
  7. When steaks are done, remove from the oven and move them to a cutting board. Allow them to rest while preparing the rest of the bowl ingredients.
  8. While steaks are cooking, in a large skillet, heat 2 Tbsp. avocado oil over med-high heat for 30 seconds.
  9. Add the peppers, onion, and corn.
  10. Cook, stirring occasionally, until the corn is charred, and the vegetables are slightly softened, about 8-10 minutes; set aside.
  11. After steaks are removed from the pan, place the pan back on the stovetop and add the beans. Heat over medium heat for 3-5 minutes.

Assembling the Bowls

  1. Divide the rice among four bowls,
  2. Top with equal amounts of the pepper mixture and beans.
  3. Slice steak and place half of each steak on each bowl.
  4. Garnish with avocado slices, sliced tomatoes, and queso fresco.
  5. Drizzle with cilantro sauce.