½bunchcilantroabout 1 cup chopped, plus more for garnish
2tablespoonsolive oil
2tablespoonschopped walnuts
1teaspoonhoney
½teaspoongarlic powder
½lime
For the steak bowls:
½cupuncooked white rice
¾cupfiltered water
½teaspoonsea salt
1teaspooncoconut oil
¼red onion
½teaspoongarlic powder
½poundsirloin steakor flank steak, or substitute chicken, tofu or black beans
½mediumred pepper
½cupshredded mild cheddar cheeseoptional; omit for dairy-free
1earsweet corn
Instructions
Cook the rice: Bring the rice, water and salt to a boil in a medium pot. Once boiling, stir, cover, and reduce heat to low; cook for 15 minutes. Then, keeping the pot covered, move it off the heat for another 10 minutes. Fluff, stir and set aside.
Prep: Meanwhile, wash and de-stem the cilantro and slice the red onion, red pepper and steak into thin strips. Grate the cheddar cheese if necessary, using the largest hole side of a cheese grater. Shuck the corn and slice off the kernels.
Make the pesto: Add the cilantro, olive oil, walnuts, honey, garlic salt to a food processor and squeeze in the lime (see notes). Process in short pulses until everything starts incorporating. Scrape down the sides and pulse a couple more times.
Sauté: Heat a skillet over medium-high heat and add the coconut oil. Once the oil shimmers, add the onion and saute for a minute or two. Add the steak and red peppers and sauté for several more minutes until the pinkness of the meat just fades (you may need to cut into a strip to check doneness.)
Assemble: Divide the rice between serving bowls. Add the sautéed veggies and meat and then top with raw corn, grated cheese and pesto. Garnish with cilantro if desired, and serve immediately. Enjoy!
Notes
Food processor: If you don't have a food processor you can also make the pesto in a blender (high speed or regular). You may just need to scrape down the sides a few extra times.