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Ingredients
Scale
- 1 pound top sirloin steak
- 1 tablespoon olive oil (plus more for grilling)
- Juice of 1 lime
- 1 chipotle chile in adobo sauce, finely chopped
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and freshly ground pepper to taste
- 1 red bell pepper, halved and cored
- 2 ears of corn, husked and silk removed
- 1 sweet onion, halved
- 1 teaspoon chili powder (for vegetables)
- Salt and freshly ground pepper to taste (for vegetables)
- 1/2 cup plain Greek yogurt (2% or full fat)
- 1/2 cup fresh cilantro
- Juice of 1 lime (for sauce)
- 1/4 teaspoon garlic powder (for sauce)
- 1 jalapeño, deseeded and chopped
- Salt and freshly ground pepper to taste (for sauce)
- 2 cups cooked rice
- 1 avocado, peeled and sliced
- Crumbled Cotija cheese for topping
Instructions
- Combine marinade ingredients and mix well in a bowl.
- Place steak in a freezer bag and pour the marinade over it. Seal and massage gently.
- Marinate for at least 1 hour, up to 4 hours.
- For the cilantro sauce, blend Greek yogurt, cilantro, lime juice, garlic powder, jalapeño, salt, and pepper until smooth.
- Prep vegetables by rubbing with olive oil and seasoning.
- Preheat grill to 450°F. Grill vegetables for 10-15 minutes and steak for 6-7 minutes per side.
- Let steak rest for 5-10 minutes and slice against the grain.
- Assemble bowls with rice, steak, grilled veggies, Cotija cheese, avocado, and drizzle with cilantro sauce.
- Garnish with chopped cilantro.
Notes
Marinating overnight enhances the flavor.
Use a meat thermometer for accurate doneness.
Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Southwestern
Nutrition
- Calories: 550
- Sugar: 5
- Sodium: 600
- Fat: 30
- Saturated Fat: 8
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 8
- Protein: 30
- Cholesterol: 80