My take
This one has a decent amount of prep work: marinating, grilling, chopping, but we think the end result is worth it. I use sirloin steak because it’s a more affordable option than some other cuts and the marinade helps tenderize it. You can use any toppings you like and each person can customize their own bowl to their liking.
Ingredients
- 2 lbs sirloin steak
- 1/2 cup avocado or olive oil
- Juice of 2 limes
- 4 cloves fresh garlic, minced or finely chopped
- 1/2 cup chopped cilantro
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 cups cooked rice
- Jay’s Famous Guacamole
- 1 can (15 oz) pinto beans, heated
- 1 can (15 oz) corn, heated
- 1 cup shredded cheddar cheese
- 1/2 red onion, diced
Steps
- Put the sirloin steak in a gallon size zip top bag. In a small bowl, add oil, lime juice, garlic, cilantro, salt and pepper. Whisk to combine then pour over steak. Make sure both sides of steak are coated. Seal the bag and place it in the refrigerator for up to 3 hours.
- Heat grill to medium-high then place steak on. Grill for 6-7 minutes per side, or until internal temperature is 130 degrees. Place steak on a plate or cutting board then allow to rest for 5-10 minutes. Slice into strips against the grain and then into bite-size cubes.
- To individual bowls, add rice, steak, Jay’s Famous Guacamole, pinto beans, corn, cheese and onion.
Cook’s notes
- Thermometer: Pull the steak around 130°F for a nice medium-rare after resting. A little higher if your crew likes it more done.
- Against the grain: Look for the lines in the meat and cut across them so the cubes stay tender.
- Toppings bar: Set everything out and let people build their own. Tomatoes, lettuce, mushrooms, sour cream, or whatever you’ve got all work.
- Rice tip: Cilantro lime rice is a nice upgrade if you want extra flavor under the steak.
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