Steak Bowl

Cilantro Lime Dressing:

• 2 small limes, zested and juiced
• 1/3 C olive oil
• 2 T red wine vinegar
• 1 bunch of cilantro, stems mostly removed
• 1 garlic clove
• 1 t coarse spicy mustard
• 1 T sugar (or more)
• 1/2- 3/4 t salt
• pepper
• small jalapeno, chopped finely (optional)

Steak and Veggie Ingredients:

• 1 sirloin steak, trimmed of extra fat
• 2-3 ears of corn
• 1 can black beans, drained and rinsed
• 2 C of quinoa or pearl couscous, cooked (1:2 grain to water)
• 2 avocados, chopped
• 1/2 C roasted, marinated red pepper (jarred, in the pickle aisle), drained & chopped
• handful or two of salad greens (spring mix & spinach are my favorites)

Process the dressing ingredients in a food processor and refrigerate in a small bottle or jar. This dressing recipe makes twice the dressing you need for this dish but it’s good on lots of other dishes and salads. It’s great for dipping breads into as well.

Steak Preparation: Mix 1 T lime juice, 3 T olive oil, and 2 T of any spicy dry rub for meat that you like. Refrigerate the meat with it a few hours in a baggie.

Assemble the Serving Bowl:

1. Remove the meat from the marinade and discard the marinade. Grill it and corn together – the meat to desired doneness and the corn with some kernels slightly blackened.
2. Cut the kernels off the cob and cut the meat into bite-sized pieces once they’re cooled.
3. Cube the avocados when you’re ready to bring all the ingredients together.
4. Layer the bottom of the bowl with the salad greens and circle ingredients all around it on the perimeter of the bowl except the quinoa/couscous. Top the greens with it. Drizzle everything with the dressing. Salt and pepper to taste.