New! Creamy Southwest Ranch

Season steak with chili powder. Heat half of the olive oil in a grill pan or skillet over medium-high heat. 

Cook steak for about 6 minutes per side or to desired doneness.

Let rest for 5 minutes before slicing thinly.

While steak rests, heat remaining olive oil in the same pan. 

Add broccoli and bell pepper and sauté for 7 minutes until tender crisp.

Divide the brown rice between two plates. Top with the sautéed vegetables and sliced steak.

Drizzle with Southwest Ranch Sauce, top with avocado and garnish with cilantro.