Description
This Steak Avocado Corn Bowl is a flavorful and healthy meal featuring perfectly seared sirloin steak, fresh avocado corn salsa, and fluffy white rice. Combining smoky spices, creamy avocado, sweet corn, and tender steak, this recipe is ideal for a satisfying lunch or dinner that’s packed with textures and vibrant flavors.
Ingredients
Scale
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: Remove the steak from the refrigerator about 30 minutes before cooking to bring it to room temperature and pat it dry with paper towels for a better sear.
- Make the Spice Rub: In a small bowl, thoroughly combine smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, salt, and pepper to create a flavorful rub.
- Season the Steak: Generously apply the spice rub to all sides of the steak, pressing it lightly so it adheres well.
- Heat the Pan: Heat olive oil in a large cast-iron skillet over medium-high heat until it shimmers, indicating it is ready for searing.
- Sear the Steak: Place the steak carefully into the hot skillet and cook for 3-4 minutes per side for medium-rare doneness, checking internal temperature with a meat thermometer for desired doneness.
- Rest the Steak: Transfer the steak to a cutting board, tent it loosely with foil, and let it rest for at least 10 minutes to redistribute the juices.
- Slice the Steak: After resting, slice the steak thinly against the grain for maximum tenderness.
- Prepare the Corn: Grill or boil fresh corn ears, then let cool slightly and remove the kernels. If using frozen corn, thaw completely before use.
- 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 lime juice and olive oil in a small bowl and pour over the avocado corn mixture.
- Season to Taste: Gently toss to combine and season with salt and pepper as needed.
- Chill (Optional): For enhanced flavor, cover the salsa and refrigerate for at least 30 minutes before serving.
- Rinse the Rice: Rinse the rice under cold running water in a fine-mesh sieve until the water runs clear to remove excess starch.
- Cook the Rice: In a medium saucepan, combine rinsed rice, water, and salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 18-20 minutes until water is absorbed and rice is tender.
- Rest the Rice: Remove from heat and let it sit, covered, for 10 minutes to finish steaming.
- Fluff the Rice: Use a fork to fluff and separate the grains thoroughly.
- Prepare the Bowls: Divide the cooked rice evenly among serving bowls.
- Add the Steak: Top each bowl of rice with the sliced steak.
- Spoon on the Salsa: Generously add the avocado corn salsa over the steak layer.
- Add Toppings (Optional): Garnish with shredded cheddar cheese, a dollop of sour cream or Greek yogurt, hot sauce, and lime wedges as desired.
- Serve Immediately: Serve the bowls fresh and enjoy the combination of warm steak, creamy avocado salsa, and tender rice.
Notes
- Bringing the steak to room temperature before cooking improves even cooking.
- Use a meat thermometer to achieve perfect steak doneness according to preference.
- Chilling the avocado corn salsa enhances its flavors but is optional.
- Substitute brown rice or quinoa for a healthier grain alternative.
- Adjust the amount of jalapeño to control the spice level or omit for milder taste.
- Cast iron skillet is recommended for best searing results but any heavy-bottomed pan will work.
