Deconstructed Street Taco Bowls with Chimichurri-Lime Beef

Instructions

1. 1

   In a bowl, combine the steak, olive oil, garlic, cumin, smoked paprika, chili powder, lime juice, salt, and pepper. Let it sit for 15 minutes while you prepare the toppings.

2. 2

   Make the chimichurri by mixing the parsley, oregano, garlic, olive oil, red wine vinegar, chili flakes, and a pinch of salt. Let it rest so the flavors wake up—don't skimp on this, che.

3. 3

   Stir the sour cream, mayonnaise, and lime juice together. Season with salt and pepper to make a quick crema.

4. 4

   Warm the rice, black beans, and corn separately or together in a skillet. Season abundantly with salt, pepper, and a little extra chili powder.

5. 5

   Heat a cast-iron skillet or grill pan until very hot. Cook the steak in batches for 2–3 minutes per side, until nicely charred and still juicy. Rest for 5 minutes, then slice.

6. 6

   Build each bowl with rice, beans, corn, steak, tomatoes, avocado, red onion, and cilantro.

7. 7

   Drizzle with lime crema and spoon chimichurri over the top. Serve with extra lime wedges and enjoy immediately.