presents Steak and Veggies Bowls with Lime-Cilantro Cream Sauce. A perfect way to pack in the protein – Healthy, east, fast, and full of flavor


2 Bonless New York Strip Steaks
15 ounces Can of Corn
15 ounces Can of Black Beans
5 ounces Can Diced Green Chilies
2 Tomatoes, Diced
1 tablespoon Fresh Cilantro, Chopped
1 Red Onion, Chopped
1/2 teaspoon Garlic Powder
1/4 teaspoon Salt
1/8 teaspoon Pepper
1 Large Avocado, Diced
1/2 teaspoon Butter
1 tablespoon Shallot, Minced
1/2 cup Dry White Wine
1 tablespoon Pepper Jack Cheese
3 tablespoons Fresh Cilantro, Minced


Step 1
Grill steak to your desired doneness,

Step 2
In a 10\

Step 3
In a medium-sized mixing bowl, combine tomatoes, cilantro, red onion, garlic powder and salt and pepper. Mix until evenly incorporated

Step 4
Add butter to a medium-sized, heavy-bottom sauce pan, and bring to medium-high heat. Once butter has melted, add shallots and sautee until transparent and aromatic but not browned, about 1 minute.

Step 5
Now add the wine, raise the heat to high, and boil until reduced to about 1 Tbsp - 4 to 6 minutes. Add the chicken broth and boil until reduced to about 1/2 cup, usually another 8 to 10 minutes.

Step 6
Add the cream, lower the heat to medium-high, and continue to boil until reduced to about 3/4 cup. This usually takes 9 to 12 minutes. Remove the pan from heat, add in the fresh cilantro, zest, and cheese, stirring to incorporate the cheese as it melts. Season to taste with salt and pepper.

Step 7
Arrange steak, pico de gallo, corn, black beans and avocado however you desire in serving bowls. Drizzle Lime-Cilantro Cream sauce over the top and serve immediately.