Creamy Cilantro Beef Tenderloin Bowls

Heat a drizzle of oil in a small pot over medium-high heat. Add remaining garlic and cook until fragrant, 30 seconds.

Stir in rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Meanwhile, in a small bowl, combine sour cream, cilantro, minced onion, 1 TBSP olive oil (2 TBSP for 4 servings), reserved ¼ tsp garlic, juice from two lime wedges (four wedges for 4), a pinch of minced jalapeño, a pinch of cumin (you’ll use the rest in the next step), salt, and pepper.

Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Pat steak* dry with paper towels. Season all over with remaining cumin, salt, and pepper; rub to thoroughly coat.

Heat a large drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side.

Turn off heat; transfer steak to a cutting board to rest. Wipe out pan.

Heat a drizzle of oil in same pan over medium-high heat. Add green pepper, sliced onion, and a pinch of salt. Cook, stirring occasionally, until softened and lightly charred, 6-8 minutes. TIP: If veggies begin to brown too quickly, add a splash of water.