Mexican Power Bowl with Porterhouse Steak

Lunchtime can often feel repetitive, but not with this Mexican-inspired power bowl. It’s a vibrant, hearty dish that brings bold, smoky flavors to your table, featuring Cleaver’s Organic Porterhouse Steak, roasted paprika-spiced veggies, and sweet corn. This meal is packed with fresh ingredients and finished with a zesty coriander and lime dressing. It's a recipe I keep coming back to—simple, satisfying, and perfect for work-from-home lunches or summer dinners.

If there’s one recipe I keep on repeat, it’s this Mexican-inspired power bowl. It’s fresh, vibrant, and hearty—the perfect combination of smoky roasted veggies, juicy Cleaver’s Organic Porterhouse Steak, sweet corn, and a zesty coriander and lime dressing. Whether you're looking for a satisfying work-from-home lunch or a quick weeknight dinner, this bowl delivers flavor and nourishment without the fuss.

When I work from home, I often crave something quick and energizing, but it has to be packed with flavor to break up the day. This bowl hits all the right notes with its balance of smoky, tangy, and fresh elements. Plus, it’s easy to customize-make it your own by adding different toppings or proteins.

The Hero Ingredient: Cleaver’s Organic Porterhouse Steak

Quality ingredients are key to making simple dishes exceptional. That’s why I love Cleaver’s Organic Porterhouse Steak. Their beef is organic, ethically raised, and free from antibiotics, hormones, and artificial nasties. The steak is naturally tender and flavorful, which means you don’t need to add much. I like to season mine with salt, pepper, and olive oil before searing it to perfection. A quick squeeze of lime after cooking really brings out the flavors.

Cooking tip: For the perfect steak, let it rest after cooking for about 5-10 minutes. This keeps it juicy and tender when you slice it.

The Power Bowl Base: Smoky Veggies & Sweet Corn

The base of this bowl is packed with flavor and texture. I roast a mix of veggies - think capsicum, zucchini, and onion—with olive oil, paprika, cumin, and a touch of garlic. The roasting brings out their natural sweetness and adds a smoky depth that pairs beautifully with the steak.

Sweet corn is another essential component. I char it lightly to enhance its sweetness and add a hint of smokiness. Combined with the roasted veggies, it creates a vibrant and hearty foundation for the bowl.

Zesty Coriander & Lime Dressing

This dressing is what ties everything together. Made with fresh coriander, lime juice, olive oil, and a touch of garlic, it's tangy and refreshing - a perfect contrast to the smoky roasted veggies and rich steak. I recommend making a double batch because it’s that good! You can drizzle it over salads, tacos, or even grilled chicken throughout the week.

Serving Suggestions & Customizations

This power bowl is endlessly versatile. You can serve it just as it is or add extra toppings like:

• Crumbled feta or queso fresco for a creamy, salty hit

• Pickled red onions for a tangy crunch

• Sliced jalapeños for a bit of heat

• Warm tortillas on the side for a taco-style twist

It’s also great for entertaining. Lay out the components and let everyone build their own bowls! It’s an easy way to cater to different tastes and dietary preferences.

Mexican Power Bowl with Porterhouse Steak

Serves: 1
Prep Time: 15 minutes
Cook Time: 25 minutes

For the Porterhouse Steak:

2 Cleaver’s Organic Porterhouse Steaks

Salt and pepper, to season

1-2 tbsp olive oil

1-2 tbsp butter

1 tsp smoked paprika

½ tsp ground cumin

1 clove garlic, minced

Juice of half a lime

For the Bowl:

2 cups cooked brown rice

1 large zucchini, sliced and grilled

1 large capsicum, sliced and roasted

1/4 cup pickled red onions

1 cup rocket (arugula)

Sweet corn, charred (optional)

Extra lime wedges, to serve

For the Coriander & Lime Dressing:

½ cup fresh coriander (cilantro), chopped

2 tbsp olive oil

Juice of 1 lime

1 small clove garlic, minced

Salt and pepper, to taste

Prepare the dressing:
In a small blender or bowl, whisk together chopped coriander, olive oil, lime juice, garlic, salt, and pepper. Adjust seasoning to taste. Set aside.

Cook the steak:

Preheat your oven to 180°C (350°F).

Season the Cleaver’s Organic Porterhouse Steaks with salt and pepper. Heat 1-2 tablespoons of olive oil in a pan over medium-high heat.

Sear the steaks for 2-3 minutes per side until a golden crust forms. Transfer the pan to the oven and cook for another 5-7 minutes or until the steaks reach medium-rare (or your preferred doneness).

Remove from the oven and return the pan to the stovetop on low heat. Add butter, smoked paprika, cumin, and minced garlic. Once melted, baste the steaks with the spiced butter for 1-2 minutes. Finish with a squeeze of lime and let the steaks rest for 5-10 minutes before slicing.

Prepare the vegetables:

While the steak is cooking, grill the zucchini slices until charred and tender.

Roast the capsicum in the oven or on a grill until softened and slightly blackened.

If using, lightly char the corn by grilling it or searing it in a hot pan.

Assemble the bowl:

Divide the cooked brown rice between two bowls.

Arrange the grilled zucchini, roasted capsicum, pickled red onions, and rocket over the rice.

Slice the rested steak and place it on top of the bowl. Drizzle with the coriander and lime dressing. Add charred corn if using.

Serve with extra lime wedges on the side.

Store any leftover Mexican power bowl components separately to maintain their freshness. Keep the roasted veggies and corn in an airtight container in the fridge for up to three days. For the avocado, add a squeeze of lime to prevent browning.

Leftover Cleaver’s Organic Porterhouse Steak can be stored in the fridge for up to three days. Reheat gently on the stovetop or grill to keep it tender and juicy. Avoid overcooking to retain that perfect sear. If you have extra coriander and lime dressing, it will keep for up to a week in a sealed jar in the fridge - just shake it before using.

For a quick and easy twist on leftovers, slice the steak and build tacos or wraps. Add the roasted veggies, sweet corn, and avocado, then finish with a drizzle of the zesty lime dressing.

This recipe is vibrant, hearty, and perfect for a power-packed lunch or dinner. The combination of smoky roasted veggies and Cleaver’s Organic Porterhouse Steak—tender and full of flavor—always gets rave reviews at my table.

If you make this recipe, I'd love to see how you bring it to life! Tag me on Instagram or TikTok so we can share the joy of delicious, wholesome food together.

This recipe and post were created in partnership with Cleaver’s Organics.