Description
This Steak Avocado Corn Bowl is a flavorful and healthy recipe perfect for a satisfying meal. Tender sirloin steak is seasoned with a smoky spice rub, seared to perfection, and paired with a refreshing avocado corn salsa. Served over fluffy white rice and topped with optional shredded cheddar cheese, sour cream, hot sauce, and lime wedges, this bowl offers a wonderful balance of smoky, fresh, and creamy 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 let it come to room temperature. Pat the steak dry thoroughly with paper towels to ensure proper searing.
- 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 thoroughly.
- Season the Steak: Generously rub the prepared spice mixture all over the steak, pressing it into the meat to adhere well.
- Heat the Pan: Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat until the oil shimmers.
- Sear the Steak: Place the steak carefully in the hot skillet and cook for 3-4 minutes per side for medium-rare. Adjust the timing based on your preferred doneness, using a meat thermometer to check internal temperature (130-135°F for medium-rare, 135-145°F for medium, 145-155°F for medium-well, 155°F+ for well done).
- Rest the Steak: Remove the steak from the skillet and transfer it to a cutting board. Tent loosely with foil and allow it to rest for at least 10 minutes to redistribute juices.
- Slice the Steak: After resting, slice the steak thinly against the grain to ensure tenderness.
- Prepare the Corn: If using fresh corn on the cob, grill or boil it until tender, then let it cool slightly and cut kernels off the cob. If using frozen corn, thaw completely before use.
- Combine Ingredients: In a medium bowl, mix corn kernels, diced avocados, finely diced red onion, minced jalapeño (if using), and chopped cilantro.
- Dress the Salsa: Whisk together fresh lime juice and 1 tablespoon olive oil in a small bowl. Pour this dressing over the avocado corn mixture.
- Season to Taste: Gently toss the salsa ingredients together until well combined. Add salt and freshly ground black pepper to taste.
- Chill (Optional): For enhanced flavor, cover the salsa and refrigerate for at least 30 minutes before serving.
- Rinse the Rice: Place rice in a fine mesh sieve and rinse under cold running water until the water runs clear to remove excess starch.
- Cook the Rice: In a medium saucepan, combine the rinsed rice, 2 cups water, and 1/2 teaspoon salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover tightly, and simmer for 18-20 minutes until water is absorbed and rice is tender.
- Rest the Rice: Remove from heat and let the rice stand covered for 10 minutes to finish steaming.
- Fluff the Rice: Use a fork to fluff the rice, separating the grains.
- Assemble the Bowls: Divide the cooked rice evenly among four bowls. Top each with sliced steak.
- Add the Salsa: Generously spoon the avocado corn salsa over the steak in each bowl.
- Add Optional Toppings: If desired, add shredded cheddar cheese, sour cream or Greek yogurt, hot sauce, and lime wedges to taste.
- Serve Immediately: Serve the steak avocado corn bowls right away and enjoy the balanced combination of smoky steak, fresh salsa, and comforting rice.
Notes
- Allowing the steak to rest before slicing is essential for juicy and tender meat.
- Use a meat thermometer to achieve your preferred steak doneness accurately.
- You can substitute white rice with brown rice or quinoa for a healthier option.
- The jalapeño in the salsa is optional; omit if you prefer a milder flavor.
- Chilling the avocado corn salsa enhances the flavors but it can also be served immediately.
- Leftovers can be stored separately in the refrigerator for up to 3 days.
