Description
This Steak Avocado Corn Bowl is a vibrant, nutritious, and satisfying dish combining perfectly seared sirloin steak with a fresh avocado corn salsa served over fluffy white rice. Ideal for a wholesome dinner, it balances rich, smoky flavors with refreshing lime-infused salsa and optional toppings like cheddar cheese and sour cream for added creaminess.
Ingredients
Steak and Spice Rub
- 1.5 lbs Sirloin Steak, about 1 inch thick
- 2 tablespoons Olive Oil
- 1 tablespoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Dried Thyme
- 1/2 teaspoon Dried Oregano
- Salt and freshly ground Black Pepper, to taste
Avocado Corn Salsa
- 2 ears of Corn, kernels removed (about 2 cups)
- 2 ripe Avocados, diced
- 1/2 Red Onion, finely diced
- 1 Jalapeño, seeded and minced (optional)
- 1/4 cup chopped Cilantro
- 2 tablespoons Lime Juice, freshly squeezed
- 1 tablespoon Olive Oil
- Salt and freshly ground Black Pepper, to taste
Rice
- 1 cup Long-grain White Rice
- 2 cups Water
- 1/2 teaspoon Salt
Optional Toppings
- Shredded Cheddar Cheese
- Sour Cream or Greek Yogurt
- Hot Sauce
- Lime Wedges
Instructions
- Prepare the Steak: Take the steak out of the refrigerator about 30 minutes before cooking to allow it to come to room temperature. Pat the steak dry thoroughly with paper towels to ensure a good sear.
- Make the Spice Rub: In a small bowl, combine smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, salt, and freshly ground black pepper. Mix the spices well to form a uniform rub.
- Season the Steak: Generously apply the spice rub all over the steak, pressing it into the meat to ensure even coverage and flavor penetration.
- Heat the Pan: Heat olive oil in a large cast-iron skillet over medium-high heat until the oil shimmers, indicating it’s hot enough for searing.
- Sear the Steak: Carefully place the steak into the hot skillet. Sear for 3 to 4 minutes on each side for medium-rare doneness, adjusting time for your preferred level. Use a meat thermometer to check temperatures: medium-rare (130-135°F), medium (135-145°F), medium-well (145-155°F), well-done (above 155°F).
- Rest the Steak: Remove the steak from the skillet and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 10 minutes to redistribute juices.
- Slice the Steak: After resting, slice the steak thinly against the grain to maximize tenderness.
- Prepare the Corn: Grill or boil fresh corn until tender, then let cool slightly and cut kernels off the cob. If using frozen corn, thaw completely before proceeding.
- Combine Ingredients: In a medium bowl, mix the corn kernels, diced avocados, finely diced red onion, minced jalapeño (if using), and chopped cilantro.
- Dress the Salsa: Whisk together the lime juice and olive oil in a small bowl, then pour the dressing over the avocado corn mixture.
- Season to Taste: Gently toss the salsa ingredients together until fully combined, seasoning with salt and freshly ground black pepper according to taste.
- Chill (Optional): For enhanced flavor, cover the salsa and refrigerate it for at least 30 minutes before serving.
- Rinse the Rice: Rinse the rice under cold running water in a fine-mesh sieve until water runs clear to remove excess starch.
- Combine Rice and Water: Place rinsed rice, water, and salt in a medium saucepan.
- Bring to a Boil: Heat the saucepan over medium-high to bring the water to a boil. Once boiling, reduce heat to low, cover tightly, and simmer for 18-20 minutes, or until rice is tender and water is absorbed.
- Rest the Rice: Remove saucepan from heat and let it stand, covered, for 10 minutes to complete cooking by steam.
- Fluff the Rice: Use a fork to fluff the rice gently, separating the grains for a light texture.
- Prepare the Bowls: Divide the cooked rice evenly into serving bowls as the base layer.
- Add the Steak: Top each bowl of rice with the thinly sliced steak strips.
- Spoon on the Salsa: Generously add the avocado corn salsa over the steak, covering the meat with the fresh mixture.
- Add Toppings (Optional): Enhance your bowl by adding shredded cheddar cheese, sour cream or Greek yogurt, hot sauce, and lime wedges as desired.
- Serve Immediately: Serve the steak avocado corn bowls right away to enjoy the perfect balance of warm steak and rice with cool, zesty salsa.
Notes
- Allowing the steak to rest before slicing ensures juicy and tender meat.
- The avocado corn salsa can be made ahead and chilled for deeper flavor development.
- Use a cast-iron skillet for best steak searing results.
- Adjust the jalapeño quantity or omit to control the heat level.
- For gluten-free options, ensure all seasonings and toppings are gluten-free.
- Leftover rice can be stored refrigerated for up to 3 days.
