NUTRITION

SERVINGS

INGREDIENTS

5 oz Sirloin steak

0.5 cup Cooked jasmine rice

1 tsp Olive oil

0.5 cup Bell peppers

0.25 cup Red onion

2 tbsp Plain Greek yogurt

1 tbsp Nutritional yeast

1 tsp Chipotle peppers in adobo

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Fresh cilantro

PREPARATION

• 1

  Pat the sirloin steak dry with paper towels and season both sides evenly with sea salt, black pepper, and garlic powder.

• 2

  Heat the olive oil in a cast-iron skillet over medium-high heat until shimmering.

• 3

  Place the steak in the skillet and sear for 3-4 minutes per side for medium-rare, then remove from the pan and let it rest for 5 minutes before slicing into thin strips.

• 4

  In the same skillet, add the sliced bell peppers and red onion, sautéing for 4-5 minutes until they are tender and slightly charred.

• 5

  While the vegetables cook, prepare the clean queso by whisking together the Greek yogurt, nutritional yeast, and finely minced chipotle peppers in a small bowl until smooth.

• 6

  Warm the pre-cooked jasmine rice and place it at the base of a serving bowl.

• 7

  Arrange the sliced steak and sautéed vegetables over the rice.

• 8

  Drizzle the chipotle queso sauce generously over the steak and garnish with freshly chopped cilantro.