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Steak Avocado Corn Bowl Recipe

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★★★★★

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.

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

  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

Find it online: https://bitesizedbenny.com/steak-avocado-corn-bowl-recipe/