Lava Rock Bowl Recipe

Make the marinade

In a medium bowl whisk together 2 tablespoons olive oil, lime juice, soy sauce, minced garlic, ground cumin, smoked paprika, chili powder, 1/2 tsp kosher salt and 1/2 tsp black pepper until combined.

Divide marinade into three shallow containers or bowls. Place steak in one, chicken in the second, and shrimp in the third. Toss each to coat well. Marinate steak and chicken at least 30 minutes (or up to 4 hours) in the refrigerator. Shrimp only needs 10–15 minutes.

Slice red and green bell peppers into 1/2-inch strips. Slice both onions into 1/2-inch rings or strips. Remove stems and seeds from jalapeños and slice into rings (leave seeds if you want extra heat).

Rinse diced nopales (cactus) under cold water to remove slime; bring a small pot of salted water to a boil and cook nopales 5 minutes. Drain and rinse with cold water. Pat dry.

Warm a skillet over medium heat with 1 tablespoon butter and 1 tablespoon olive oil. Add the cooked nopales and the white onion (sliced). Sauté 6–8 minutes until onions are translucent and cactus edges begin to brown. Season with a pinch (about 1/4 tsp) salt and pepper. Set aside and keep warm.

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Brush with remaining 1 tablespoon olive oil to prevent sticking.

Remove steak from marinade and pat excess off. Grill steak 3–5 minutes per side for medium-rare to medium depending on thickness (internal temp 130–140°F / 54–60°C). Transfer to a cutting board and rest 5–7 minutes before slicing thinly against the grain into bite-sized strips or chunks.

Grill chicken breasts 5–7 minutes per side until cooked through (internal temp 165°F / 74°C). Rest 5 minutes and slice into strips or dice into chunks.

Thread or lay shrimp on the grill; cook 1–2 minutes per side until opaque and pink. Remove and keep warm.

While proteins are grilling, place sliced bell peppers, jalapeños and sliced onions directly on the grill or in the grill pan. Grill vegetables 4–6 minutes, turning occasionally, until charred at the edges and tender. Remove and toss with a pinch of salt.

If using canned pineapple, drain. Warm pineapple chunks in a small skillet with 1 tablespoon butter over medium heat 2–3 minutes until slightly caramelized. Remove and set aside.

Warm ranchero salsa and queso sauce gently in separate small saucepans or in the microwave in short bursts until just warm (do not boil). Stir occasionally.

Divide the cooked rice evenly among 4 shallow bowls (about 3/4 cup rice per bowl if serving 4).

Arrange slices/chunks of steak, chicken, and shrimp on top of the rice in separate sections or mixed, as preferred (about 3–4 oz total protein per serving).

Add grilled bell peppers, jalapeños, and onions to each bowl alongside the proteins.

Spoon sautéed cactus and onions into each bowl.

Top each bowl with a few tablespoons of warm pineapple chunks, 2 tablespoons ranchero salsa, and 2 tablespoons queso sauce (adjust to taste).

Finish with 1 tablespoon pico de gallo or fresco, sprinkle with chopped cilantro, and add shredded lettuce if using. Serve with lime wedges on the side to squeeze over the bowl.

Serve immediately while proteins and sauces are warm. To mimic a lava rock presentation, serve on a preheated heated stone bowl if available and handle carefully. Leftovers: store components separately (rice, proteins, sauces) for up to 3 days in the refrigerator.