Southwest steak bowl

5 from 4 votes

Super quick to make, with delicious flavors and a tasty balance of steak and veg, this bowl makes the perfect meal for a busy night.

Prep Time6

Cook Time6

Total Time12

Course: Main Course

Cuisine: American

Servings: -3

Calories: 592kcal

Author: Caroline's Cooking

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Ingredients

½ lb steak 225g (I used sirloin steak tip but other cuts eg flank steak would also work)
1 tablespoon lime juice
½ tablespoon olive oil
1 clove garlic small (approx ½tsp), crushed
½ teaspoon ground cumin
2 Mann’s Southwest Chipotle Nourish Bowls
1 avocado
¼ cup frozen corn 4tbsp
¼ cup black beans 4tbsp, optional

Instructions

Put the steak in a small container/bowl or zipable freezer bag. Add the lime juice, olive oil, garlic and cumin and move the steak around so it's evenly coated. Cover, put in the fridge and leave to marinate ideally through the day/overnight but at least 30min.
When almost ready to eat, warm the grill (or a grill pan) and allow the steak to come to room temperature for a couple minutes. Cook the steak for approx 3-5min each side, depending on thickness and how well done you like your steak.
While the steak is cooking, cook the Southwest Chipotle Nourish Bowls according to packet instructions. Peel and dice the avocado.
Once the steaks are cooked, set them aside to rest for a couple minutes while you add the corn and black beans to the warm bowls (the heat will defrost and warm the corn). Mix through then add the avocado and cheese from the Nourish Bowls.
Slice the steaks and serve up the loaded Bowls with the steak on top.

Notes

NOTE - you can serve this warm or room temperature, as suits. Leftovers are great for lunchboxes and if you have a bit less, you can also use it as a filling for quesedillas. Just warm two tortillas in a skillet/frying pan, put the mixture on top of one along with some more cheese and then top with the other tortilla. Cook for a minute to melt cheese.

Nutrition

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