This vibrant bowl is packed with flavour and nutrients! The charred green pepper adds a smoky depth, while the fresh cilantro and lime juice provide a zesty kick. Enjoy the benefits of garlic, known for its immune-boosting properties, and the protein-packed steak for a satisfying and healthy meal.
Mince the garlic. Mince the cilantro. Thinly slice the onion. Zest and quarter the lime. Thinly slice the jalapeno. Core, deseed, and thinly slice the green pepper.
Heat the olive oil in a small pot over medium-high heat. Add the remaining garlic and cook for 30 seconds. Stir in the rice, water, and a pinch of salt. Bring to a boil, then cover and reduce the heat to low. Cook for 15-18 minutes.
In a small bowl, combine the sour cream, cilantro, minced onion, 1 tbsp olive oil, reserved garlic, juice from two lime wedges, a pinch of minced jalapeno, a pinch of cumin, salt, and black pepper. Stir in water 1 tsp at a time until the mixture reaches a drizzling consistency.
Pat the steak dry with paper towels. Season with cumin, salt, and black pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the steak and cook for 3-6 minutes per side.
Heat a drizzle of olive oil in the same pan over medium-high heat. Add the green pepper, sliced onion, and a pinch of salt. Cook, stirring occasionally, until softened and lightly charred for 6-8 minutes.
Fluff the rice with a fork and stir in the lime zest, butter, salt, and black pepper. Thinly slice the steak against the grain. Divide the rice between bowls. Top with the veggies and steak. Drizzle with sauce. Top with sliced jalapeno and serve with the remaining lime wedges.
For extra flavour, try charring the green pepper directly over an open flame before slicing.