Tex Mex Steak Bowl
  • 2 or 3 NY strip steaks about ¾ lbs each
  • salt, pepper, garlic powder
  • butter or olive oil
  • about 1- ½ cups cooked barley
  • canned corn. drained
  • canned black beans, rinsed and drained
  • fresh salsa
  • avocado
  • lime
  1. Cook the barley according to the package. Set aside.
  2. Get a pan good and hot. Season the steaks generously with salt, pepper and garlic powder on both sides. Add a little bit olive oil or butter to the pan.
  3. Cook the steak on the first side for about 4 minutes then just 3 minutes on the second side. Remove from the pan and allow to rest for about 5 minutes before slicing.
  4. To 2 or 3 bowls add some barley, fresh salsa, corn, black beans and avocado slices. {You can heat the corn and beans if you'd like- i served them room temp}
  5. Slice the steaks and add them to the bowl. Season the bowl lightly with a little salt and pepper then squeeze fresh lime juice over top.
Recipe by LeMoine Family Kitchen at https://www.lemoinefamilykitchen.com/2017/11/tex-mex-steak-bowl/