Description
This Steak Avocado Corn Bowl is a vibrant and healthy meal perfect for a nutritious lunch or dinner. Featuring tender seared sirloin steak, fresh avocado corn salsa, black beans, and rice, it balances protein, fiber, and healthy fats. The combination of smoky spices on the steak and zesty lime dressing on the salsa creates a flavorful and satisfying bowl that’s easy to prepare in about 45 minutes.
Ingredients
Scale
Steak and Seasoning
- 1 pound sirloin steak, about 1 inch thick
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper to taste
Avocado Corn Salsa
- 2 ears of corn, kernels removed (about 1 1/2 cups)
- 1 ripe avocado, diced
- 1/2 red onion, finely chopped
- 1/4 cup chopped cilantro
- 1 jalapeño, seeded and minced (optional, for heat)
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
Base and Toppings
- 2 cups cooked rice (white, brown, or quinoa)
- 1 (15-ounce) can black beans, rinsed and drained
- 1/2 cup crumbled cotija cheese (or feta cheese)
- Lime wedges, for serving
- Hot sauce, for serving (optional)
Instructions
- Bring Steak to Room Temperature: Remove the sirloin steak from the refrigerator about 30 minutes before cooking to ensure even cooking. Pat it dry thoroughly with paper towels to promote a good sear.
- Prepare the Spice Rub: In a small bowl, mix smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and freshly ground black pepper. Rub this mixture generously all over the steak to season it deeply.
- Heat the Skillet: Place a large cast-iron skillet over medium-high heat and add 1 tablespoon olive oil. Heat until shimmering but not smoking, ready for searing.
- Sear the Steak: Carefully lay the seasoned steak in the hot skillet. Cook for 3-4 minutes on each side for medium-rare doneness, longer if preferred. Use a meat thermometer to check the internal temperature (130-135°F for medium-rare).
- Rest the Steak: Remove the steak from the skillet and transfer to a cutting board. Tent loosely with foil and allow it to rest for at least 10 minutes to let juices redistribute.
- Slice the Steak: After resting, slice the steak thinly against the grain for tenderness and ease of eating.
- Prepare the Corn: Grill, boil, or use thawed frozen corn kernels to get about 1 1/2 cups of corn. Let it cool to mix with the salsa.
- Make the Avocado Corn Salsa: In a medium bowl, combine the corn kernels, diced avocado, finely chopped red onion, chopped cilantro, and minced jalapeño if using.
- Dress the Salsa: In a small bowl, whisk together lime juice and olive oil. Pour over the corn and avocado mixture.
- Season and Toss Salsa: Add salt and freshly ground black pepper to taste. Gently fold the salsa ingredients until well combined.
- Optional Chill: Refrigerate the salsa for 30 minutes to allow flavors to meld, if desired.
- Assemble the Bowl: Evenly divide cooked rice among four bowls as the base layer.
- Add Black Beans: Spoon rinsed and drained black beans evenly over the rice.
- Top with Steak: Arrange the sliced steak on top of the beans and rice in each bowl.
- Add Avocado Corn Salsa: Generously spoon the avocado corn salsa over the steak for freshness and creaminess.
- Sprinkle Cheese and Serve: Finish with crumbled cotija or feta cheese on top. Serve immediately with lime wedges and hot sauce if desired for an extra kick.
Notes
- You can cook the corn by boiling, grilling, or using thawed frozen corn based on convenience.
- Adjust cayenne pepper and jalapeño quantities according to your preferred heat level.
- Letting the steak rest is key to a juicy and tender result.
- Use any preferred type of cooked rice or quinoa as the base for the bowls.
- The recipe can be kept gluten free if ensuring all spice blends and hot sauces are gluten free.
- Leftover steak works well in this bowl and adds great flavor even when served cold or at room temperature.
