Southwest Steak Bowl

For the Bowl: 

• 1.5-2 Lbs. Southwest marinated Flap Steak or Flank (I tried both and I actually like flap steak better, I sourced it from Costco and it was perfect, also the marinade recipe is below!)
• 1 Cup farro, uncooked
• 4 Ears of corn on the cob, corn cut off the cob
• 1 green bell pepper, raw and diced
• Grape Tomatoes, cut in quarters or sliced
• Cotija, crumbled on top to your liking
• Greek yogurt Jalapeno Cream (recipe below)
• Avocado, sliced for serving (you want these to be fresh, they will brown if you cut them and let them sit in your meal prep bowls)
• Lime wedges, for serving if desired

For the Southwest Marinade:

• ½ Cup olive oil
• Fresh lime juice from 1 lime
• 1 TBSP chipotle chili powder
• 1 TBSP fresh cilantro, minced
• 1 TSP cumin
• 2 TSP oregano
• 1 TSP salt
• ½ TSP black pepper
• ¼ TSP onion powder
• ½ TBSP cinnamon
• 5 garlic cloves, smashed

For the Cilantro Jalapeño Lime Sauce: 

• ¼ of a Jalapeno, thinly sliced
• 1 5.3 oz cup of unsweetened plain greek yogurt 2% fat (fague brand)
• Fresh juice from 1 lime
• 1 Cup cilantro, packed
• ¼ TSP salt
• ¼ TSP black pepper

1. Mix all of your southwest marinating ingredients in a bowl. Whisk well to combine. Add your flap steak and generously coat all sides. Smash your garlic cloves and add them on top and bottom of the steak and in the marinade. Place in the fridge to marinate for a minimum of 30 minutes. Turning half way through if desired. Make sure your entire steak is covered in the marinade.
2. Place a pot of water on the stove and bring to a boil. Once boiling add your shucked corn and boil for 7-9 minutes over medium heat until cooked through. Remove from water and set aside to cool. Once cooled, cut the corn off the cob and set aside.
3. Dice your green bell peppers, set aside.
4. Cut your tomatoes into quarters or slices, set aside.
5. Cook your farro according to the package directions. Once cooked, set aside.
6. While your farro is cooking, make your greek yogurt jalapeno sauce by adding all ingredients to a blender or food processor and blend until smooth. Place in the fridge to cool until ready to serve.
7. Heat a pan over medium to high heat. Once heated carefully add your marinated flap steak with some garlic pieces. Cook on one side for 4 minutes and then flip and cook another 4 minutes on that side. Steaks should be about medium rare to medium with this method. NOTE: cooking times may vary depending on the thickness and size of your steak or if you opt to use flank steak. You want the internal temperature to be around 130-135.
8. Remove the steak from the pan and let rest for 5-10 minutes before slicing.
9. Once cooled, slice your steaks against the grain or cut into cubes.
10. To assemble the bowls, place ½ cup of farro at the bottom, followed by ¼ cup corn, ¼ cup green bell pepper and ¼ cup tomatoes. Top with ½ cup of cut steak cubes and crumble your cojita cheese on top. When ready to serve, serve with fresh sliced avocado, drizzled jalapeno crema and fresh lime wedges. NOTE: you can adjust these measurements to your liking and add in more if desired.
11. ENJOY!