Creamy Cilantro Rib-Eye Steak Bowls
with Garlic Lime Rice & Charred Green Pepper
- Milk
Prepare to meet the World’s Greatest Dressing™. It’s creamy, yet bright and punchy, and absolutely perfect when paired with tender, cumin-scented sliced steak, garlicky lime rice, and charred veggies. Wonder how you’ll make it? Fresh cilantro, onion, garlic, jalapeño, tangy lime juice, and a bit of cumin, plus olive oil and sour cream to round it all out. So, don’t be surprised when you find yourself swiping up every last drop...and making up excuses to recreate this dish again and again.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Onion
16 ounce
Grass-Fed Rib-Eye Steak
1 clove
Garlic
½ cup
Jasmine Rice
1 teaspoon
Cumin
1 unit
Long Green Pepper
1 unit
Jalapeño
1 unit
Lime
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Olive Oil
4 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Peel and mince garlic; set aside ¼ tsp for Step 3. Mince cilantro. Halve, peel, and thinly slice onion; mince a few slices until you have 1 tsp (2 tsp for 4 servings). Zest and quarter lime. Slice jalapeño into thin rounds, removing ribs and seeds for less heat; mince a few slices until you have ½ tsp. Core, deseed, and thinly slice green pepper.
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, 3-5 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.
Fluff rice with a fork; stir in lime zest, 1 TBSP butter (2 TBSP for 4 servings), salt, and pepper.
Thinly slice steak against the grain.
Divide rice between bowls. Top with veggies and steak. Drizzle steak with sauce. Top with as much sliced jalapeño as you like. Serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: The cilantro sauce gets rave reviews for its amazing taste, though some found the overall dish mild and added extra seasoning.
- Ease of prep: Most found it straightforward to make, but the thick steaks required longer cooking times than the recipe suggested.
- Suggestions: Consider grilling the steak instead of pan-cooking for better results, and add more rice as portions run small for bowls.
- Portions: Many felt there wasn't enough rice for a proper steak bowl and wished for larger vegetable portions too.
Reviews from our home cooks
Rib eye was very grisly. I would have thought paying extra meant getting really good quality but it felt like every other bite was crunchy and/or inedible.
Not a fan of sour cream but my husband liked it. Sous vide the steak after searing it.
Taste just wasn't it. Not enough rice at all. Everything else quantity was great.
