Prep Time:

• 15 minutes (excluding marinating time)

Cook Time:

• 10 minutes

Total Time:

• 25 minutes (plus 1-2 hours marinating)

Servings:

• 2 servings (per jar)

Ingredients:

For the Marinade:

• 1 lb boneless ribeye steak
• 2 tbsp Uncle Dibbz Texas Steak Rub
• 1/4 cup olive oil
• 2 tbsp lime juice
• 1 garlic clove

For the Bowl:

• 1 cup cooked white or brown rice
• 1/2 cup black beans (drained and rinsed)
• 1/2 cup corn kernels (uncooked)
• 1/2 red bell pepper (thinly sliced)
• 2 tbsp fresh cilantro (chopped)
• 1/4 cup pico de gallo
• 1 avocado (sliced)
• 1/4 cup shredded Mexican cheese blend
• 1/2 cup iceberg lettuce (shredded)
• Hot sauce or sour cream (optional)

Instructions:

1. Prepare the Marinade:

In a food processor, blend olive oil, lime juice, garlic, and Uncle Dibbz Texas Steak Rub until smooth.

2. Marinate the Steak:

Place the ribeye steak in a bowl and pour the marinade over it, ensuring it’s fully coated. Reserve about 2 tablespoons of marinade for later.

Cover the bowl and refrigerate for at least 1-2 hours (or overnight for a deeper flavor).

3. Cook the Steak:

Heat a cast iron griddle or skillet over high heat and add a tablespoon of avocado oil.

Once hot, place the marinated steak on the griddle and cook for 3-4 minutes on each side for medium-rare, or until your desired doneness.

Pour the reserved marinade over the steak during cooking for extra flavor. Remove from heat, let the steak rest for 5 minutes, then slice it into bite-sized pieces.

4. Assemble the Steak Bowl in a Jar:

In a mason jar, layer the sliced steak at the bottom. Add cooked rice, followed by black beans, corn, red bell pepper, and cilantro. Next, layer the pico de gallo, avocado slices and shredded Mexican cheese.

Top it off with shredded iceberg lettuce, packing the jar tightly. Seal the jar with a lid and store it in the fridge.

5. Serve:

When ready to eat, shake the jar vigorously to mix everything together. Dump the contents onto a plate and enjoy with hot sauce or sour cream (optional).