Southwest Steak Bowls

Steps

1. Gather and prepare all ingredients.
2. Mince the garlic and combine with olive oil, cumin, salt, and juice from half the lime to make a marinade. Reserve the other lime half for the pico de gallo.
3. Add the steak to the marinade in a zip-top bag or shallow dish, coat well, and refrigerate about 30 minutes.
4. Cook the rice according to package instructions, substituting chicken broth for water.
5. Dice the tomato and half of the onion. Combine with juice from the remaining lime half, ¼ tsp salt, and a handful of chopped cilantro to make pico de gallo. Stir, taste, and adjust salt as needed.
6. Heat a large skillet over medium-high heat until very hot. Cook the steak 3-5 minutes per side until deeply golden brown.
7. Transfer steak to a cutting board and let rest 5 minutes.
8. Thinly slice the remaining onion half and cook in the same skillet about 3 minutes until caramelized.
9. Slice the rested steak thinly against the grain.
10. Assemble bowls with 1 cup rice, ¼ cup each of beans, caramelized onions, corn, and pico de gallo, a few slices of steak, cilantro sprigs, and a dollop of sour cream. Serve hot.