Cookwithlife.com 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 1Grill steak to your desired doneness,
Step 2In a 10\
Step 3In a medium-sized mixing bowl, combine tomatoes, cilantro, red onion, garlic powder and salt and pepper. Mix until evenly incorporated
Step 4Add 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 5Now 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 6Add 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 7Arrange 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.