Avocado Cilantro Dressing over a Tex-Mex Beef Bowl
A creamy avocado cilantro dressing adds a fresh, zesty twist to a hearty Tex-Mex beef bowl. It's quick to make and perfect for brightening up your weeknight meals with vibrant flavors.
Prep Time30 min
Cook Time8 min
Total Time38 min
Difficulty
Medium
Best Cooking Tips
Use ripe avocados for a smooth and creamy dressing.
Toast the spices in the beef for extra depth of flavor.
Let the beef rest a few minutes before serving to keep it juicy.
Ingredients
0/22
Why This Recipe Is So Popular
This dressing adds a fresh, creamy twist with the bright flavors of avocado and cilantro. It perfectly balances the savory, spiced beef, making each bite vibrant and satisfying. Plus, it’s a great way to sneak in healthy fats and herbs.
Step 1
Heat a grill pan or skillet over medium-high heat until it’s just starting to smoke. In a small bowl, mix together the garlic powder, chili powder, kosher salt, paprika, and cumin. Rub this spice blend all over the flank steak, making sure it’s well coated.
Step 2
Place the steak on the hot pan and cook for about 8 minutes, flipping halfway through, until it’s nicely browned and cooked just how you like it. Once done, let the steak rest for about 10 minutes so the juices settle, then slice it thinly against the grain.
Step 3
Divide the rice, tomatoes, romaine lettuce, tortilla chips, black beans, jalapeño slices, and lime wedges between two bowls. Add the sliced steak on top, sprinkle with cotija cheese and a tablespoon of fresh cilantro.
Step 4
For the dressing, blend together the avocados, water, cilantro, sour cream, lime juice, garlic, and a pinch of salt until smooth and creamy. Drizzle the avocado cilantro dressing over each bowl and enjoy!
121
people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Serving Ideas For Family Meals
Serve alongside warm tortillas or over a bed of cilantro-lime rice to soak up all the flavors. Add a side of black beans or corn salad for a complete meal with added texture and color.
Storage Tips
Store the dressing in an airtight container in the fridge for up to 3 days. To prevent browning, press plastic wrap directly onto the surface before sealing. Keep leftover beef separate and reheat gently to maintain tenderness.
Frequently Asked Questions
Can I use a different cut of beef instead of flank steak?
Yes, skirt steak or sirloin work well as alternatives and have similar cooking times.
How do I make the dressing if I don’t have a blender?
You can mash the avocados with a fork and whisk in lime juice, garlic, and water for a chunky dressing.
Can I make this recipe vegetarian?
Yes, simply omit the steak and add extra black beans or grilled vegetables.
How spicy is the dish with the jalapeño?
It has a mild to moderate heat; you can reduce or omit the jalapeño for less spice.
What can I substitute for cotija cheese if I don’t have it?
Feta or queso fresco are good substitutes with a similar crumbly texture and tangy flavor.
Can I prepare parts of this recipe ahead of time?
Yes, you can cook the rice, chop the veggies, and make the dressing a day ahead for quick assembly.
How should I store leftovers?
Keep components separate in airtight containers in the fridge for up to 2 days; add dressing just before serving.
Can I use brown rice instead of white rice?
Absolutely, brown rice works well and adds extra fiber, but it may take longer to cook.
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