Cowboy Breakfast Steak & Bean Bowls

Cowboy Breakfast Steak & Bean Bowls ingredients

• 1/2 cup sour cream
• 2 tbsp mayonnaise
• 1 tbsp, finely minced, plu chipotle pepper in adobo sauce
• 1 tbsp, fresh lime juice
• 1/2 tsp garlic powder
• 1/4 tsp kosher salt
• 1 lb, trimmed skirt steak
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp, divided olive oil
• 1 medium, diced red bell pepper
• 1/2 medium, diced red onion
• 1 15-oz can, rinsed and dr canned black beans
• 1 cup frozen corn kernels
• 6 count large eggs
• 1 large, diced fresh avocado
• 1/4 cup, chopped, for garnis fresh cilantro
• 4 count, for serving lime wedges

How to make Cowboy Breakfast Steak & Bean Bowls

1. First, prepare the Southwest Chipotle Crema: In a small bowl, whisk together 1/2 cup sour cream, 2 tablespoons mayonnaise, 1 tablespoon minced chipotle pepper with 1 teaspoon adobo sauce, 1 tablespoon fresh lime juice, 1/2 teaspoon garlic powder, and 1/4 teaspoon kosher salt. Taste and adjust seasoning if needed. Cover and refrigerate until ready to serve.
2. Pat the 1 lb skirt steak dry with paper towels and season generously with 1 teaspoon kosher salt and 1/2 teaspoon black pepper on both sides. Dice the 1 red bell pepper and 1/2 red onion.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned skirt steak and sear for 2-3 minutes per side until nicely browned and cooked to your desired doneness. Remove the steak from the skillet, let it rest on a cutting board for 5 minutes, then dice it into bite-sized pieces.
4. Return the skillet to medium heat and add the remaining 1 tablespoon of olive oil. Add the diced red bell pepper and red onion and sauté for 5-7 minutes, until softened and lightly caramelized.
5. Stir in the 1 can of rinsed and drained black beans and 1 cup of frozen corn kernels into the skillet with the vegetables. Cook for 3-5 minutes, stirring occasionally, until everything is heated through.
6. While the bean and corn mixture is warming, whisk the 6 large eggs in a bowl with a pinch of salt and pepper. Pour them into a lightly oiled non-stick skillet over medium heat and scramble until cooked to your liking, about 3-5 minutes.
7. To assemble the bowls, divide the warm bean and corn mixture among four serving bowls. Top each with a portion of the diced skirt steak and scrambled eggs.
8. Garnish each bowl with diced fresh avocado, a sprinkle of chopped fresh cilantro, and a lime wedge. Drizzle generously with the prepared Southwest Chipotle Crema and serve immediately.

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