Creamy Cilantro Steak Bowls with Garlic Lime Rice

Instructions

1. 1

   Wash and dry all produce, core and deseed poblano then slice thinly, halve and peel onion then slice thinly and mince some slices, mince cilantro leaves and stems, mince garlic and set aside some, zest and quarter lime, slice jalapeño into rounds removing ribs and seeds then mince some slices

2. 2

   Heat oil in small lidded pot over medium-high heat, add remaining garlic and cook until fragrant, stir in rice, water, and salt, bring to boil then cover and reduce to low simmer, cook until tender, keep covered off heat until ready to serve

3. 3

   Combine sour cream, cilantro, minced onion, reserved garlic, lime juice, minced jalapeño, cumin, olive oil, salt, and pepper in small bowl, stir in water until mixture reaches drizzling consistency

4. 4

   Pat steak dry with paper towels, season all over with salt, pepper, and remaining cumin, heat oil in large pan over medium-high heat, add steak and cook to desired doneness, transfer to cutting board to rest, wipe out pan

5. 5

   Heat oil in same pan over medium-high heat, add poblano, sliced onion, and salt, cook stirring occasionally until softened and lightly charred

6. 6

   Fluff rice with fork and stir in butter, lime zest, salt, and pepper, divide between bowls, slice steak against grain and add to bowls with vegetables, drizzle with sauce, top with sliced jalapeño, serve with remaining lime wedges