You eat with your eyes first right? So when you see an awesomely colorful bowl like this Tex Mex Steak Bowl don’t you just want to dive right in? I sure do! This meal is incredibly easy and so tasty! Tender, juicy steak, avocado, corn, fresh salsa and black beans over barley and finished with fresh lime juice. Healthy made delicious!
I absolutely love meals like this- seriously easy and seriously good!! A perfectly seared New York strip steak with creamy avocado, sweet corn, black beans, bright fresh salsa all served over hearty barley and finished with fresh lime juice… perfection!!! Great colors, textures and flavors. This meal will keep you feeling full and plenty satisfied!
I don’t make steaks at one too often but it is certainly a treat when I do! So I actually had all intentions of grilling the steak but of course went out to turn the grill on and we were out of propane. Good thing I’ve got a nice heavy cast iron skillet that totally does the trick! Cast iron pans are fantastic!!! They get good and hot and really do get a sear on meat that is so much better then a typical pan.
If you go out for a meal like this Tex Mex Steak Bowl, most of the time you will find it served over a ton of white rice but I LOVE to sub barley in there! It is an awesome hearty grain and certainly has more nutritional value then white rice. The texture is fantastic too, it has a nice al dente bite to it.
For the rest of this its a matter of opening a can of corn, a can of black beans, store bought fresh salsa and slicing avocados. I simply finish the dish with a little salt, pepper and a good squeeze of lime juice.
- 2 or 3 NY strip steaks about 3/4 lbs each
- salt, pepper, garlic powder
- butter or olive oil
- about 1- 1/2 cups cooked barley
- canned corn. drained
- canned black beans, rinsed and drained
- fresh salsa
- avocado
- lime
- Cook the barley according to the package. Set aside.
- Get a pan good and hot. Season the steaks generously with salt, pepper and garlic powder on both sides. Add a little bit olive oil or butter to the pan.
- Cook the steak on the first side for about 4 minutes then just 3 minutes on the second side. Remove from the pan and allow to rest for about 5 minutes before slicing.
- To 2 or 3 bowls add some barley, fresh salsa, corn, black beans and avocado slices. {You can heat the corn and beans if you’d like- i served them room temp}
- Slice the steaks and add them to the bowl. Season the bowl lightly with a little salt and pepper then squeeze fresh lime juice over top.
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