Note:
I like making the sauce and salsa in the morning to let them marinate. This gives the flavors more time to blend, making the final dish even more delicious when it's time to serve.

Salsa:
In a bowl, mix corn, black beans, diced red onion, jalapeño, tomatoes, cilantro, minced garlic, lime or lemon juice, and salt. Stir well and set aside.

Sweet Creamy Chipotle Sauce:
In a separate bowl, mix sour cream, plain Greek yogurt, buffalo sauce, and honey and garlic powder until smooth and creamy.

For a 2-tablespoon serving of the Sweet Creamy Chipotle Sauce:
Calories: 43 kcal
Protein: 3 grams

Meat:
Heat some avocado oil in a pan over medium-high heat.
Season the steak with southwest style seasoning.
Cook the steak in the hot oil, until it reaches your desired doneness.

Rice:
Cook basmati rice in water with chicken bouillon and butter until fully cooked and fluffy.

To Plate:
Add a scoop of the cooked rice to the bowl as the base.
Layer the sliced steak on top of the rice.
Spoon some of the marinated corn and black bean salsa over the steak.
Drizzle the sweet creamy chipotle sauce on top.
Garnish with optional avocado slices, chopped cilantro, and a lime wedge for extra flavor.

For each serving of this meal (which serves 7), the nutritional breakdown is approximately:

Calories: 466 kcal
Protein: 35.6 grams
Fat: 19.6 grams
Carbohydrates: 40.7 grams