High-Protein Southwest Steak Bowl

long-grain rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious, while white rice is often less expensive.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth is healthier, while water is a budget-friendly option.

peas

🥗Healthier: green beans

💰Cheaper: frozen peas

Green beans are nutritious, while frozen peas are often cheaper.

Start by building a marinade with 2 chipotles in adobo, 2 tablespoons mayo, fresh lime juice, garlic powder, onion powder, salt, and pepper.

Cut 1.5 pounds of skirt steak into manageable pieces (about 3 pieces).

Season both sides of the skirt steak generously with salt and pepper.

Place the seasoned skirt steak in a Ziploc bag and add the marinade, coating the steaks evenly.

Remove excess air from the bag, seal it, and place it in the fridge to marinate.

Stir in Greek yogurt and fresh chopped cilantro into the remaining marinade to create a dressing.

Bring salted water to a boil and add quinoa to cook.

Remove stems from fresh kale, chop it, and massage it with olive oil and kosher salt to soften it for raw consumption.

Dice fresh tomatoes by quartering them and removing the inner pith, seeds, and excess water.

Combine cooked quinoa with corn and a can of black beans in a bowl.

Preheat the grill to high heat for cooking the skirt steak.

Grill the marinated skirt steak over high heat for about 3 to 5 minutes on each side until charred and seared, checking for doneness with a thermometer (120 to 125 degrees).

Let the grilled steak rest for about 3 to 5 minutes before slicing.

Slice the steak against the grain for tenderness, stacking a couple of slices together.

Assemble the bowl with quinoa, sliced steak, diced tomatoes, cilantro, and pumpkin seeds.

Drizzle or serve the Greek yogurt sauce on the side or over the bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary