Creamy Cilantro Steak Bowls

Look! Before you call the authorities to come pick me up because you see something suspiciously like a bell pepper in my bowl, calm down. That's a poblano and I happen to really like them. 

This meal was delicious. I took some liberties and I cooked it differently than they had it set up to cook. Sometimes I don't agree with their method and think I can do it better and quicker. Sometimes I'm right, most the time I am wrong. Tonight I was right! 

For starters, instead of adding salt to my rice, I added some tomato/chicken bouillon powder. I do that a lot when I'm making rice that goes with a Mexican type dish. 

I also didn't "slice" the jalapeno. I put it in with the pepper and onion to sauté instead of putting it on top. 

Overall, I'd order this one again. It'd be easy to repeat too. Nothing in the ingredients is difficult to find and most might have in your own pantry. 

Creamy Cilantro Steak Bowls
Recipe from Hello Fresh

Serves 2

• 1 Long Green Pepper
• 1 Onion
• ¼ ounce Cilantro
• 1 clove Garlic
• 1 Lime
• 1 Jalapeño
• ½ cup Jasmine Rice
• 1.5 tablespoon Sour Cream
• 1 teaspoon Cumin
• 10 ounce Ranch Steak

Peel and mince garlic; set aside 1⁄4 tsp. 

Mince cilantro. 

Halve, peel, and thinly slice onion; mince a few slices until you have 1 tsp. 

Zest and quarter lime. 

Slice jalapeño into thin rounds, removing ribs and seeds for less heat; mince a few slices until you have 1⁄2 tsp. 

Core, deseed, and thinly slice green pepper.

Heat a drizzle of oil in a small pot over medium-high heat. Add remaining garlic and cook until fragrant, 30 seconds. Stir in rice, 3⁄4 cup water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes. Keep covered off heat until ready to serve.

Meanwhile, in a small bowl, combine sour cream, cilantro, minced onion, 1 TBSP olive oil, [Jenn Note: I didn't add this. I'm not a fan of the texture when oil is added] reserved 1⁄4 tsp garlic, juice from two lime wedges, a pinch of minced jalapeño, a pinch of cumin, salt, and pepper. • Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Pat steak dry with paper towels. Season all over with remaining cumin, salt, and pepper; rub to thoroughly coat. Heat a large drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. Turn off heat; transfer steak to a cutting board to rest. Wipe out pan.

Heat a drizzle of oil in same pan over medium-high heat. Add green pepper, sliced onion, and a pinch of salt. Cook, stirring occasionally, until softened and lightly charred, 6-8 minutes. TIP: If veggies begin to brown too quickly, add a splash of water.

Fluff rice with a fork; stir in lime zest, 1 TBSP butter, salt, and pepper. 

Thinly slice steak against the grain. 

Divide rice between bowls. Top with veggies and steak. Drizzle steak with sauce. Top with as much sliced jalapeño as you like. Serve with remaining lime wedges on the side.