High-Protein Southwest Steak Bowl

Being health-conscious doesn’t mean you have to skimp on flavor! Follow along as Chef Michael shows you how to build a protein bowl full of different flavors and textures.

Start by marinating Certified Angus Beef skirt steak in a zesty mayonnaise mixture that doubles as a sauce. Rather than rice, try using quinoa as a base, when you want something with more protein and fiber. It’s got great texture, and soaks up any sauce that makes its way to the bottom of the bowl!

The secret to perfect kale is massaging it. By doing so, you’ll tenderize it and make it much easier to chew. You don’t even need to cook it!

Once your steak has marinated, you’ll throw it on the grill to amp up the smoky flavors. Grilling is a great way to develop flavor by creating a crust and cooking to the perfect desired doneness. The magical thing about grilling is that it’s a way to develop flavor, without having to use any extra fat!

To finish off the bowls, add some more toppings, and serve with extra sauce. Enjoy any time of year for a healthy meal full of flavor, color, and texture!

Full recipe:

INGREDIENTS:
1 1/2 pounds Certified Angus Beef ® skirt steak or flank steak
3 teaspoons kosher or sea salt, divided
1 teaspoon black pepper, divided
2 chipotle peppers in adobo, minced (about 2-tablespoons)
2 tablespoons mayonnaise
1 lime, juiced
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup Greek yogurt
1/4 cup chopped fresh cilantro, divided
1 cup quinoa
1 bunch kale (about 4-cups) stems removed and roughly chopped
1 teaspoon olive oil
1 can black beans, rinsed and drained
1 cup frozen corn, thawed
2 tomatoes, diced
1/2 cup pepitas (roasted pumpkin seeds)

~~ If it's not CERTIFIED, it's not the best. ~~

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Did you miss our previous article...
https://greatcookingtips.com/grilling-tips/taco-bells-pizza-bigger-and-better