Southwest Steak Bowl with Creamy Jalapeno Sauce

 The Best Steak Bowl Ever.

Note:  One of favorite meals and another one that is super simple.  Take the time to make the sauce at least a couple hours in advance.  Use the rice as the bed of the bowl.

Start with our Season Rice recipe: Comstock Farm Seasoned Rice

Bowl Ingredients 

Skirt Steak

2    Limes (one for juicing, the other as garnishment)

1    Can Black Beans

1    Roasted Red and Yellow Peppers- I like these better than green.

Roasted Corn

Onions/Tomato's as desired.

Cilantro

Creamy Jalapeno Sauce Ingredients

1    Cup Original Hidden Valley Ranch Dressing

1/2 Fresh jalapeno pepper (Seeded)

1    t Ground cayenne

1/2 t Paprika

1/4 t unsweetened cocoa powder

2    t granulated sugar

3    t hot sauce of your choice.  I use Tapatio but siracha works too.  

1/2 t onion salt

1/2 t garlic salt

1 1/2 t ground cumin

Instructions For Sauce: 

Place all ingredients into a blender and blend until smooth.  Refrigerate. 

Get Rice Started

Instructions Marinating Steak:

At least two hours in advance, marinate steak in juice of one lime and a pinch of salt.

Grilling the Steak:

Pre heat grill to 400, place steak on grill and cook 4-5 minutes on the first side and 3-4 minutes on the second side.  Remove from grill and rest with the side you cooked longer up.  Slice thin after the meat has rested.

While steak is resting, put a little oil in a non stick pan and roast peppers and corn.

Assemble bowls with all ingredients and then top with jalapeno sauce, enjoy!