For the Cilantro-Lime Dressing:

•   1 large egg
•   ¾ cup light olive oil
•   ¼ cup cilantro, chopped
•   3-4 tablespoons fresh lime juice
•   3 tablespoons jalapeño, seeded and finely diced 
•   3 tablespoons chopped chives
•   3 tablespoons minced shallots
•   1 tablespoon apple cider vinegar
•   2 garlic cloves, pressed or grated
•   1 anchovy
•   1 teaspoon hot sauce
•   1 teaspoon kosher salt
•   ½ teaspoon black pepper
•   ½ teaspoon grated lime zest

For the Pico de Gallo (store-bought works too!):

•   3/4 cup halved cherry tomatoes 
•   1/2 avocado, cubed
•   1/4 cup lime juice
•   1/2 finely chopped jalapeño, optional
•   2 tablespoons chopped onion, could be red, yellow or white onion 
•   2 tablespoons chopped cilantro 
•   1 tablespoon extra virgin olive oil
•   Kosher salt to taste  

For the Cilantro Rice:

•   1 cup long-grain white rice 
•   1 tablespoon olive oil or butter
•   Kosher salt 
•   1/2 cup fresh cilantro, finely chopped 

For the bowls:

•   1 boneless New York Strip steak (about an inch thick)*
•   Kosher salt 
•   Freshly ground black pepper
•   1 tablespoon olive oil
•   3 cups chopped romaine lettuce
•   2 ripe avocados, mashed and seasoned with salt 
•   1/2 cup halved cherry tomatoes
•   1/2 cup sour cream