Ingredients

• Dry Rub:
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon sweet paprika
• 1/4 teaspoon ground cumin
• Bowl Ingredients:
• 1/2 pound flank steak
• 1 cup cooked white rice
• 1 cup halved cherry tomatoes
• 1 cup chopped romaine lettuce
• 1 cup tortilla chips
• 1/2 cup canned black beans
• 1 jalapeno pepper, thinly sliced
• 1 lime, cut into wedges
• 1/4 cup crumbled cotija cheese
• 1 tablespoon chopped fresh cilantro
• Avocado Cilantro Dressing:
• 2 avocados, peeled and pitted
• 1 cup water
• 1/2 cup chopped fresh cilantro
• 2 tablespoons sour cream
• 1 lime, juiced
• 1 clove garlic
• 1 pinch salt

Instructions

1. Preheat a grill pan or skillet over medium-high heat until just barely smoking.
2. Combine garlic powder, chili powder, kosher salt, paprika, and cumin in a bowl; rub over all sides of flank steak.
3. Grill flank steak in the preheated grill pan, flipping halfway through, until browned and cooked to desired doneness, about 8 minutes. Let steak rest on a work surface for 10 minutes. Thinly slice steak against the grain.
4. Divide rice, tomatoes, romaine lettuce, tortilla chips, black beans, jalapeno peppers, and lime wedges between 2 serving bowls; top with steak, cotija cheese, and 1 tablespoon cilantro.
5. Combine avocados, water, 1/2 cup cilantro, sour cream, lime juice, garlic, and salt in a blender; blend until dressing is smooth. Pour dressing over each bowl.