Makes 1 serving
Ingredients
1 angus steak
4oz monterey jack cheese (~1/2 small block)
4oz black beans (~1/2 normal can)
2 cups white rice
1 lime
1 tsp adobo seasoning
cilantro to taste
sour cream to taste
kosher salt and cracked pepper
Pico de Gallo
7 roma tomatoes
1 serrano pepper
1 white onion
cilantro to taste
kosher salt to taste
Procedure
Pico
Dice tomatoes, serrano pepper, and onions.
Cut off the cilantro stems and chop the cilantro finely.
Combine all into a large bowl and salt to taste, adding a bit at a time.
Place in the fridge until ready.
Steak Bowl
Cook rice in a rice cooker or a pot with 1 part rice to 2 parts water.
Season steak with adobo seasoning as well as generous salt and pepper.
Cook steak in cast iron, making sure to only flip once. Cook to 155F and let rest to reach 160F (medium well).
While steak is cooking, grate cheese and microwave black beans.
Once steak is finished, chop into strips.
Once rice is finished, garnish with generous cilantro and moderate lime and mix together.
Assemble your bowl with rice and beans at the bottom, steak and pico, and then sour cream and cheese. Squeeze a little more lime on top for an extra tang.
Enjoy!
