Name: Deconstructed Street Taco Bowls with Chimichurri-Lime Beef
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Yield: 4 servings
Ingredients: 1.5 lb skirt steak or flank steak, thinly sliced; 2 tbsp olive oil; 2 garlic cloves, minced; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp chili powder; 1 lime, juiced; Salt and freshly ground black pepper; 3 cups cooked white or brown rice; 1 cup black beans, drained and rinsed; 1 cup corn kernels; 1 cup cherry tomatoes, halved; 1 avocado, diced; 0.25 red onion, thinly sliced; 0.25 cup chopped fresh cilantro; 0.5 cup sour cream; 1 tbsp mayonnaise; 1 tbsp lime juice; 0.5 cup fresh parsley, finely chopped; 2 tbsp fresh oregano, finely chopped; 1 garlic clove, finely minced; 0.25 cup olive oil; 2 tbsp red wine vinegar; Pinch of chili flakes

Ingredients

1 1/2 lb skirt steak or flank steak, thinly sliced
2 tbsp olive oil
2 garlic cloves, minced
1 tsp ground cumin
1 tsp smoked paprika
1 tsp chili powder
1 lime, juiced
Salt and freshly ground black pepper
3 cups cooked white or brown rice
1 cup black beans, drained and rinsed
1 cup corn kernels
1 cup cherry tomatoes, halved
1 avocado, diced
1/4 red onion, thinly sliced
1/4 cup chopped fresh cilantro
1/2 cup sour cream
1 tbsp mayonnaise
1 tbsp lime juice
1/2 cup fresh parsley, finely chopped
2 tbsp fresh oregano, finely chopped
1 garlic clove, finely minced
1/4 cup olive oil
2 tbsp red wine vinegar
Pinch of chili flakes

Instructions

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
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
Stir the sour cream, mayonnaise, and lime juice together. Season with salt and pepper to make a quick crema.
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
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
Build each bowl with rice, beans, corn, steak, tomatoes, avocado, red onion, and cilantro.
7
Drizzle with lime crema and spoon chimichurri over the top. Serve with extra lime wedges and enjoy immediately.

AI-Generated Recipe: This recipe was created by an AI chef. Please verify ingredients, quantities, and cooking times before preparing. Always check for allergens.

Prep:20 minutes

Cook:20 minutes

Total:40 minutes

Servings:4

Deconstructed Street Taco Bowls with Chimichurri-Lime Beef

Ingredients

Instructions

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