Maple Leaf Canadian and Family Owned

Southwest Steak Power Bowl


Carve Premium Ontario Beef Southwest Steak Power Bowl

A fiesta of southwest flavours, this grilled striploin power bowl makes a hearty entrée for lunch.


Prep Time: 40 minutes

Cook Time: 10 minutes

Total Time: 50 minutes (+ 5 minutes standing time)

Serves: 12




Southwest Grilled Steak:

12 (6 oz each) Carve Premium Ontario Beef AAA – Striploins
4 tsp (0.5 oz) salt

4 tsp (0.5 oz) pepper

2 tbsp (0.5 oz) chili powder

4 tsp (0.3 oz) ground cumin

4 tsp (0.3 oz) paprika

1 tsp (0.1 oz) garlic powder

1/2 tsp (0.1 oz) cayenne pepper

1/2 tsp (0.1 oz) brown sugar


Cilantro Lime Crèma:

1 1/2 cups (14 oz) sour cream

1/2 cup (0.6 oz) finely chopped fresh cilantro

1 tbsp (0.6 oz) lime zest

1/4 cup (2 oz) lime juice

1/2 tsp (0.1 oz) salt

1/2 tsp (0.03 oz) pepper


Cilantro Lime Rice:

8 cups (42 oz) cooked basmati rice

1 cup (8 oz) finely chopped fresh cilantro

2 tbsp (1.2 oz) lime zest

1/2 cup (4 oz) lime juice

2 tbsp (1 oz) olive oil

1 tsp (0.2 oz) salt

1 tsp (0.2 oz) pepper



4 cups (20 oz) cooked corn

2 cans (19 oz/540 mL) black beans, drained and rinsed

1 cup (12 oz) guacamole

1 cup (12 oz) pico de gallo

4 cups (5 oz) crispy tortilla strips




  1. Southwest Grilled Steak: Stir together salt, pepper, chili powder, cumin, paprika, garlic powder, cayenne and brown sugar. Season each steak with 2 tsp (0.2 oz) spice mix.
  2. Grill steaks to order over medium-high heat for 4 to 5 minutes per side or until instant-read thermometer inserted in center of registers 130°F (54°C) for medium-rare or until cooked as desired. Let stand for 5 minutes; slice thinly.
  3. Cilantro Lime Crèma: Stir together sour cream, cilantro, lime zest, lime juice, salt and pepper. Store refrigerated until ready to serve.
  4. Cilantro Lime Rice: Stir together basmati rice, cilantro, lime zest, lime juice, olive oil, salt and pepper. Keep hot or reheat to order for service.
  5. Assembly: For each serving, assemble 1 cup (3.5 oz) rice in serving bowl. Top with 1 sliced steak, 1/3 cup (1.6 oz) corn, 1/4 cup (1.6 oz) black beans, 2 tbsp (1 oz) guacamole and 2 tbsp (1 oz) pico de gallo. Scatter 1/4 cup (0.4 oz) tortilla strips over top. Drizzle 1 1/2 tbsp (1.4 oz) crèma over top, or serve on the side in pinch bowl.




• Use prepared tortilla strips, or cut corn or flour tortillas into 1/2-inch (1 cm) wide strips and deep-fry until golden and crispy. Sprinkle with a pinch of salt.

• For even cooking, start steaks at room temperature.



Nutrition Facts

Per 1 bowl (1/12 recipe)

Calories 680

Fat 25g

Saturated Fat 9g

Trans Fat 0.5g

Cholesterol 105mg

Sodium 890mg

Carbohydrate 67g

Fibre 10g

Sugars 6g

Protein 51g





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