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*This recipe post for Southwest Steak Grain Bowl is a collaboration with Beef. It’s What’s for Dinner., on behalf of the Beef Checkoff, as part of my role as a compensated member of the Beef Expert Bureau. However, all opinions are my own and not influenced in any way.
This Southwest Steak Grain Bowl with Creamy Verde Dressing makes a great post-workout meal to refuel the body.
A Southwest Steak Grain Bowl is not only delicious, it includes phytonutrient-packed vegetables, high-quality lean protein and healthy fats to keep your body running optimally for wellness and performance. I want to feel great from the foods that I eat, but they also have to taste good!!! Enjoying the foods in our diet is what keeps healthy eating sustainable for life.
Lean beef is a complete, high-quality protein source that contains all of the essential amino acids to support muscle building and lean muscle maintenance to be strong and healthy. In addition to protein, beef provides iron, zinc and vitamin B12. These nutrients are great for both physical and mental health. It also tastes delicious!
I am obsessed with the creamy verde dressing. I could drink it with a straw! If you’re a cilantro hater, then just leave it out. You either love that herb (which I do!) or you hate it. Did you know that there’s a scientific explanation on why some people think it tastes like soap? This article in the New York Times explains exactly why some folks find it appalling.
The creamy verde dressing is made with Greek yogurt, which also provides additional protein and a good source of probiotics for gut health.
I used leftover Garlic Lime Grilled Flat Iron Steak in this bowl, but you can opt for any tender cuts of leftover steak for this recipe if you are short on time and grilling ahead for easier meal prep. Making grains and meat in advance, pre-chopping vegetables and preparing dressings on the weekend make weeknight cooking a breeze. I’ve shared my favorite ideas on how to master meal prep and recipes for meal prep success on the blog. It’s a lifesaver when I don’t want to blow my nutrition goals and have limited time to cook during the week!
If you make this recipe, snap a photo and tag me on Instagram @ameecooks! 🙂
For the bowl:
- 8 oz precooked Garlic Lime Flat Iron Steak
- 2 cups packed massaged kale
- ½ cup cooked quinoa
- ½ cup cooked black beans homemade or canned, rinsed and drained of juice
- ½ avocado sliced
- ½ cup good quality Pico de Gallo
- 4 tbsp Creamy Verde Dressing
- *optional nutrition boost: ½ cup broccoli sprouts
For the dressing:
- ½ cup salsa Verde your favorite brand
- ¼ cup fresh cilantro packed
- 1 lime juiced
- 2 tbsp extra-virgin olive oil
- 1 cup nonfat plain Greek yogurt
- 1-2 tbsp diced pickled jalapenos in the jar, amount depends on level of heat desired
- ½ tsp salt
- Dressing Directions:
Place all ingredients in a food processor or high quality blender and blend until smooth. Pour into a mason jar and refrigerate until ready to serve. Bowl Directions:Rinse fresh kale, thoroughly and pat dry. Slice leaves off the hard middle stem and chop into bite-size pieces. Place leaves into a salad spinner and cover with water. Drain kale and spin until excess water is drained. Pat leaves dry and add 2 tbsp olive oil. Massage oil into leaves until thoroughly coated. Add a little salt, to taste, and set aside. *You can do this ahead of time and refrigerate until ready to serve to soften kale. Layer ingredients, dividing between two large bowls, starting with kale and ending with steak. Top with 2 tbsp creamy Verde dressing on each bowl. Serves 2.