Description
This Steak Avocado Corn Bowl is a vibrant, healthy, and flavorful dish perfect for a nutritious meal. Featuring tender seared sirloin steak seasoned with a smoky, herb-infused spice rub, fresh avocado corn salsa, and fluffy white rice, it’s a delightful combination of textures and tastes. Enhanced with lime dressing and optional toppings like shredded cheddar cheese and sour cream, this bowl serves as a satisfying lunch or dinner for four.
Ingredients
Scale
Steak and Seasoning
- 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 bring it to room temperature. Pat the steak dry 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 pepper. Mix thoroughly to create a flavorful rub.
- Season the Steak: Generously rub the prepared spice mixture all over the steak, pressing it slightly into the meat for good coverage.
- Heat the Pan: Heat the olive oil in a large cast-iron skillet over medium-high heat until it shimmers, indicating it’s hot enough for searing.
- Sear the Steak: Carefully place the steak in the hot skillet. Sear for 3-4 minutes per side for medium-rare doneness, or adjust cooking time to reach your preferred doneness level. Use a meat thermometer to check: 130-135°F for medium-rare, 135-145°F for medium, 145-155°F for medium-well, and 155°F+ for well-done.
- Rest the Steak: Remove the steak from the skillet and place it on a cutting board. Tent it loosely with foil and let it rest for at least 10 minutes to allow juices to redistribute.
- Slice the Steak: After resting, slice the steak thinly against the grain to maximize tenderness.
- Prepare the Corn: If using fresh corn on the cob, grill or boil it until tender. Let it cool slightly, then cut the kernels off the cob. If using frozen corn, ensure it is completely thawed 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 to make the salsa base.
- Dress the Salsa: In a small bowl, whisk together lime juice and olive oil. Pour this dressing over the avocado corn mixture.
- Season to Taste: Gently toss all the salsa ingredients until well combined. Season with salt and freshly ground black pepper according to your taste preference.
- Chill (Optional): For optimal flavor, cover the salsa and refrigerate it for at least 30 minutes before serving, though it can be served immediately if desired.
- Rinse the Rice: Place the rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch for fluffy rice.
- Cook the Rice: In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover tightly, and simmer for 18-20 minutes until water is absorbed and rice is tender.
- Rest and Fluff the Rice: Remove the saucepan from heat and let it sit covered for 10 minutes. Then fluff the rice with a fork to separate the grains.
- Assemble the Bowls: Divide the cooked rice evenly among four bowls. Top each bowl with sliced steak and generously spoon the avocado corn salsa over the top.
- 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 steak avocado corn bowls right away to enjoy the best combination of textures and flavors.
Notes
- Allowing the steak to rest after cooking is crucial for tender, juicy slices.
- Adjust the jalapeño quantity or omit to control the heat level in the salsa.
- Grilling the corn adds a smoky flavor, but boiling works well as a convenient alternative.
- Use a meat thermometer to get your steak perfectly cooked to your preference.
- Prepare the avocado corn salsa ahead of time to let flavors meld, but add avocado shortly before serving to prevent browning.
- Leftover components can be stored separately in airtight containers and combined before serving.
