Steak Avocado Corn Bowl Recipe

Introduction

This Steak Avocado Corn Bowl is a flavorful and healthy meal that’s perfect for any day of the week. Combining tender sirloin steak with a fresh avocado corn salsa and fluffy white rice, it’s a satisfying dish that’s both vibrant and delicious.

Ingredients

• 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
• 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
• 1 cup Long-grain White Rice
• 2 cups Water
• 1/2 teaspoon Salt
• Shredded Cheddar Cheese (optional)
• Sour Cream or Greek Yogurt (optional)
• Hot Sauce (optional)
• Lime Wedges (optional)

Instructions

1. Step 1: Take the steak out of the refrigerator about 30 minutes before cooking. Pat it dry with paper towels.
2. Step 2: In a small bowl, combine smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, salt, and pepper. Mix well to make the spice rub.
3. Step 3: Generously rub the spice mixture all over the steak, pressing it in slightly.
4. Step 4: Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering.
5. Step 5: Place the steak in the hot skillet and sear for 3-4 minutes per side for medium-rare, or cook longer to your desired doneness. 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.
6. Step 6: Remove the steak from the skillet and place it on a cutting board. Tent loosely with foil and let it rest for at least 10 minutes.
7. Step 7: Slice the steak against the grain into thin strips after resting.
8. Step 8: Prepare the corn by grilling or boiling if fresh. Let cool, then cut the kernels off the cob. If using frozen corn, thaw completely.
9. Step 9: In a medium bowl, combine corn kernels, diced avocados, finely diced red onion, minced jalapeño (if using), and chopped cilantro.
10. Step 10: In a small bowl, whisk together lime juice and olive oil. Pour over the avocado corn mixture.
11. Step 11: Gently toss everything together until well combined. Season with salt and pepper to taste.
12. Step 12: Optionally, cover and refrigerate the salsa for at least 30 minutes to enhance flavors.
13. Step 13: Rinse rice under cold running water until water runs clear using a fine-mesh sieve.
14. Step 14: In a medium saucepan, combine rinsed rice, water, and salt.
15. Step 15: Bring to a boil over medium-high heat. Then reduce heat to low, cover tightly, and simmer for 18-20 minutes until water is absorbed and rice is tender.
16. Step 16: Remove saucepan from heat and let stand covered for 10 minutes.
17. Step 17: Fluff rice with a fork to separate grains.
18. Step 18: Divide cooked rice evenly among serving bowls.
19. Step 19: Top rice with sliced steak.
20. Step 20: Spoon avocado corn salsa generously over the steak.
21. Step 21: Add optional toppings such as shredded cheddar cheese, sour cream or Greek yogurt, hot sauce, and lime wedges.
22. Step 22: Serve immediately and enjoy your steak avocado corn bowl!

Tips & Variations

• Use a meat thermometer to get your steak cooked to the perfect doneness every time.
• For a smoky flavor, grill the corn instead of boiling it.
• Swap white rice for brown rice or quinoa to add more fiber and nutrition.
• Add black beans or grilled peppers for extra protein and color.
• If you like heat, keep the jalapeño seeds or add a dash of hot sauce to the salsa.

Storage

Store leftover steak, salsa, and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak and rice gently in a skillet or microwave until warm. Add fresh avocado salsa after reheating to keep it fresh and vibrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, you can substitute sirloin with ribeye, flank, or skirt steak depending on your preference. Just adjust cooking times as needed for thickness and tenderness.

Is this recipe gluten-free?

Yes, all ingredients in this recipe are naturally gluten-free. Just ensure your hot sauce and other optional toppings are gluten-free if you add them.

Steak Avocado Corn Bowl Recipe

Print Recipe

★★★★★

4.6 from 145 reviews

This Steak Avocado Corn Bowl is a vibrant and hearty meal featuring perfectly seared sirloin steak served over fluffy white rice and topped with a fresh avocado corn salsa. The dish combines smoky, savory steak with bright, zesty flavors from lime, jalapeño, and cilantro, making it a delicious and healthy option for lunch or dinner.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

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

1. Prepare the Steak: Remove the steak from the refrigerator about 30 minutes before cooking to bring it to room temperature. Pat it dry thoroughly with paper towels to ensure a good sear.
2. Make the Spice Rub: In a small bowl, mix the smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, salt, and freshly ground black pepper until evenly combined.
3. Season the Steak: Generously apply the spice rub all over the steak, pressing it in to coat evenly on all sides.
4. Heat the Pan: Place a large cast-iron skillet over medium-high heat and add olive oil. Heat until shimmering but not smoking.
5. Sear the Steak: Carefully lay the steak in the hot skillet. Sear for 3-4 minutes on each side for medium-rare, adjusting the time if you prefer more or less doneness. Use a meat thermometer to check internal temperature: 130-135°F for medium-rare, up to 155°F+ for well-done.
6. Rest the Steak: Remove the steak from the pan and transfer to a cutting board. Tent loosely with foil and let rest for at least 10 minutes to redistribute juices.
7. Slice the Steak: After resting, slice the steak thinly against the grain into strips for tenderness.
8. Prepare the Corn: If using fresh corn, grill or boil ears until cooked, then cool slightly and cut kernels from the cob. If using frozen corn, thaw completely before use.
9. Combine Ingredients for Salsa: In a medium bowl, mix the corn kernels, diced avocados, finely diced red onion, minced jalapeño if using, and chopped cilantro.
10. Dress the Salsa: Whisk lime juice and olive oil together in a small bowl and pour over the avocado corn mixture.
11. Season to Taste: Gently toss the salsa to combine and season with salt and freshly ground black pepper to your liking.
12. Chill the Salsa (Optional): Cover and refrigerate the salsa for at least 30 minutes to let flavors meld for the best taste.
13. Rinse the Rice: Place the rice in a fine-mesh sieve and rinse under cold running water until the water runs clear to remove excess starch.
14. Cook the Rice: In a medium saucepan, combine rinsed rice, water, and salt. Bring to a boil over medium-high heat, then cover and reduce heat to low. Simmer gently for 18-20 minutes until water is absorbed and rice is tender.
15. Rest the Rice: Remove saucepan from heat and let stand covered for 10 minutes to finish steaming.
16. Fluff the Rice: Use a fork to fluff the rice, separating the grains.
17. Assemble Bowls: Divide the cooked rice evenly among serving bowls.
18. Add the Steak: Top the rice with sliced steak strips.
19. Add the Avocado Corn Salsa: Generously spoon the avocado corn salsa over the steak in each bowl.
20. Add Optional Toppings: If desired, top with shredded cheddar cheese, a dollop of sour cream or Greek yogurt, a splash of hot sauce, and lime wedges for garnish.
21. Serve Immediately: Enjoy the bowls fresh for best flavor and texture.

Notes

• Letting the steak rest after cooking helps retain juiciness and enhances tenderness.
• If you prefer, the corn can be grilled for a smoky flavor or boiled for simplicity.
• You can substitute brown rice or quinoa for a healthier alternative, adjusting cooking times accordingly.
• Omitting jalapeño makes the dish milder; add extra if you like more heat.
• Leftover avocado corn salsa can be refrigerated for up to 2 days but is best eaten fresh to prevent avocado from browning.

Keywords: steak bowl, avocado corn salsa, healthy dinner, grilled steak, easy steak recipe, avocado salsa, corn salad, one bowl meal