Description
I love this recipe because it’s simplistic, delicious, and easy and you can stay home!
Ingredients
Scale
- 1 teaspoon cumin
- 1 boneless ribeye steak.(6-8 oz)
- 1 avocado
- 4 tablespoons sour cream
- 1/2 cup monterrey jack cheese
- 4 cups of lettuce
- Salt and Pepper to taste
- 1 teaspoon garlic powder
- 2 tablespoons ancho chili powder
- Olive oil or butter.
Instructions
- Season your steak with salt and pepper. Let the steak come to room temperature before searing it.
- Before cooking, season with ancho chile, garlic powder and cumin.
- Heat oil in a pan (on medium high heat), and place the steak in. Sear on all sides until golden brown on the outside.
- Turn the stove down to medium low heat, and let the steak cook through to your liking (medium is my preference).
- Once cooked, take the steak out of the pan and let it rest.
- Work on assembling your bowl- rip up your lettuce and add it to the side of your bowl.
- In the center, place in half of your avocado (and mash it), the Monterrey Jack cheese and sour cream.
- Lastly, cube your steak and place it in the bowl.
- Mix and match your bites, and enjoy!
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 536
- Fat: 43g
- Carbohydrates: 5g
- Protein: 27g
