If you are craving a vibrant meal packed with fresh flavors and hearty textures, the Steak Avocado Corn Bowl Recipe is exactly what you need. This dish brings together tender, perfectly seared sirloin steak with a bright, tangy avocado and corn salsa over a fluffy bed of rice. It’s bursting with smoky, zesty, and creamy notes that will make your taste buds sing and leave you feeling satisfied and nourished. Whether for a weeknight dinner or a casual weekend feast, this bowl is a total winner in both flavor and simplicity.
Ingredients You’ll Need
Ingredients You’ll Need
To whip up this Steak Avocado Corn Bowl Recipe, you’ll gather straightforward ingredients that play crucial roles in building layers of taste, texture, and color in the dish. Each component brings its own magic, creating a vibrant and balanced bowl.
- Sirloin Steak (1.5 lbs): The star of the show, tender and juicy, providing rich protein and hearty texture.
- Olive Oil (3 tablespoons total): For searing the steak and dressing the salsa, adding smooth richness and helping flavor meld.
- Smoked Paprika (1 tablespoon): Imparts a subtle smoky depth to the steak, making it irresistibly savory.
- Garlic Powder (1 teaspoon): Enhances the steak’s flavor with a mild garlicky punch.
- Onion Powder (1 teaspoon): Brings a savory, slightly sweet undertone to the seasoning.
- Dried Thyme and Oregano (1/2 teaspoon each): Add fragrant herbal notes that lift the steak’s complexity.
- Salt and Black Pepper: Essential for seasoning both steak and salsa perfectly.
- Fresh Corn Kernels (about 2 cups): Sweet and crunchy, providing a lovely contrast to creamy avocado.
- Ripe Avocados (2): Creamy texture and buttery flavor to make the salsa luscious.
- Red Onion (1/2, finely diced): Adds sharpness and bite to the salsa’s freshness.
- Jalapeño (1, seeded and minced, optional): For a touch of heat and excitement.
- Chopped Cilantro (1/4 cup): Bursts of herbal brightness that lift the whole bowl.
- Lime Juice (2 tablespoons): Adds zesty acidity that balances creaminess and spice.
- Long-grain White Rice (1 cup): Soft, fluffy base that soaks up all the delicious juices.
- Water (2 cups) and Salt (1/2 teaspoon): For cooking the rice to perfection.
- Shredded Cheddar Cheese, Sour Cream or Greek Yogurt, Hot Sauce, Lime Wedges: Optional toppings that add even more layers of flavor and creaminess.
How to Make Steak Avocado Corn Bowl Recipe
Step 1: Prepare and Season the Steak
Start by bringing the sirloin steak to room temperature for about 30 minutes. This helps it cook evenly when searing. Pat it dry with paper towels to get a nice crust. Mix together smoked paprika, garlic powder, onion powder, dried thyme, oregano, salt, and pepper to create a flavorful spice rub. Generously coat the steak, pressing the rub into the meat so every bite is packed with smoky, herbal goodness.
Step 2: Sear the Steak
Heat olive oil in a large cast-iron skillet over medium-high heat until it shimmers. Carefully place the steak in the pan, searing it 3 to 4 minutes on each side for medium-rare or longer if you prefer your steak more cooked. Using a meat thermometer is a smart move so you can hit the perfect internal temperature. Once done, transfer the steak to a cutting board and tent with foil to rest for at least 10 minutes. This step is crucial—it locks in those juicy flavors.
Step 3: Slice and Set Aside
After resting, slice the steak thinly against the grain. This ensures tenderness with every bite and makes it easy to enjoy layered in your bowl later.
Step 4: Prepare the Avocado Corn Salsa
If using fresh corn, grill or boil the ears until tender, then cool slightly and cut kernels off the cob. For convenience, frozen corn works just fine when fully thawed. In a medium bowl, combine the corn kernels, diced avocado, finely diced red onion, minced jalapeño if you want heat, and chopped cilantro. Whisk together lime juice and a tablespoon of olive oil, then pour over the mixture. Gently toss everything with salt and pepper to taste. For the best flavor, refrigerate the salsa for at least 30 minutes—the colors brighten and the flavors meld beautifully.
Step 5: Cook the Rice
Rinse the white rice under cold water until clear to remove excess starch. In a saucepan, combine rice, water, and salt, and bring to a boil. Lower the heat to simmer, cover tightly, and cook for about 18 to 20 minutes until all liquid is absorbed and rice is tender. Let the rice rest covered for 10 minutes before fluffing with a fork—this keeps it light and fluffy, the perfect base for your bowl.
Step 6: Assemble the Steak Avocado Corn Bowl
Divide the fluffy rice among serving bowls, then top with the sliced steak. Spoon generous amounts of the avocado corn salsa over the steak for that fresh, creamy kick. Feel free to sprinkle shredded cheddar cheese, dollop sour cream or Greek yogurt, drizzle hot sauce, and place lime wedges on the side for an extra burst of flavor and personalization. Serve immediately and watch everyone delight in every colorful, mouthwatering spoonful.
How to Serve Steak Avocado Corn Bowl Recipe
Garnishes
A sprinkling of shredded cheddar cheese adds a melty, savory layer to your bowl, while a dollop of sour cream or Greek yogurt creates creamy coolness that balances the smoky steak and spicy jalapeño. Fresh lime wedges bring a bright, tangy zing perfect for squeezing on top just before eating. For those who love a kick, a dash of hot sauce elevates every bite with bold heat.
Side Dishes
This bowl shines as a meal on its own, but you can easily pair it with simple sides like a crisp green salad or roasted vegetables for added freshness and bulk. A basket of warm tortillas nearby lets you make impromptu tacos if you want to switch things up. Pickled jalapeños or a light cucumber salad are also fantastic companions for an extra crunch and acidity contrast.
Creative Ways to Present
For a fun twist and eye-catching presentation, serve the Steak Avocado Corn Bowl Recipe in halved avocado shells or small, hollowed-out mini watermelons for summer entertaining. You can also layer ingredients in clear jars for picnic-style meals or meal preps. Adding microgreens on top or edible flowers can turn this rustic bowl into a stunning centerpiece that guests will admire before digging in.
Make Ahead and Storage
Storing Leftovers
Store any leftover components separately in airtight containers for best results. Keep the grilled steak slices refrigerated and cover the avocado corn salsa tightly to prevent browning. Cooked rice can be stored on its own to maintain freshness. This method keeps everything tasting fresh and ready to enjoy the next day.
Freezing
The steak and rice freeze well individually and can be thawed overnight in the refrigerator. However, avoid freezing the avocado corn salsa since fresh avocados lose texture and turn mushy when frozen. Instead, prepare the salsa fresh to maintain its bright, creamy crunch every time.
Reheating
Reheat the steak gently in a skillet or microwave to avoid overcooking, and warm the rice covered with a little water to keep it moist. Add the salsa fresh after reheating for the best flavor contrast and texture. This approach ensures your next meal tastes nearly as good as the first.
FAQs
Can I use a different cut of steak?
Yes! While sirloin is perfect for this recipe due to its balance of tenderness and flavor, flank or ribeye steaks also work wonderfully. Just adjust cooking times to suit the thickness and personal doneness preferences.
Is the jalapeño necessary?
No, the jalapeño is optional. If you prefer your bowl mild, leave it out. It simply adds a fresh, spicy kick that complements the creamy avocado and smoky steak beautifully.
Can I make this recipe vegetarian?
Absolutely! Replace the steak with grilled portobello mushrooms, tofu, or tempeh for a hearty vegetarian version. The avocado corn salsa and rice will still make a stunning, satisfying meal.
What’s the best way to cook the corn?
Fresh corn tastes best grilled or boiled until tender, then cut off the cob. Grilling adds a smoky char that pairs perfectly with the steak, but boiling is quick and easy too. Frozen thawed corn is a convenient alternative.
How long does the avocado corn salsa keep in the fridge?
For optimal freshness and flavor, enjoy the salsa within 1 to 2 days. Avocados darken quickly, so store with a little lime juice and sealed tightly to slow browning.
Final Thoughts
Trust me when I say the Steak Avocado Corn Bowl Recipe is a total crowd-pleaser that’s both nourishing and bursting with fresh, layered flavors. It’s easy enough for a weeknight but special enough for sharing with friends and family. Give it a try—you’ll be making it again and again, just like I do!
Print
Steak Avocado Corn Bowl Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Steak Avocado Corn Bowl is a delicious and healthy meal combining perfectly seared sirloin steak with a fresh avocado corn salsa, served over fluffy white rice. The recipe features a smoky spice rub for the steak, a zesty lime dressing for the salsa, and optional toppings like shredded cheddar cheese, sour cream or Greek yogurt, hot sauce, and lime wedges to add extra flavor. Perfect for a satisfying and colorful dinner that balances protein, fresh vegetables, and grains.
Ingredients
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: 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 freshly ground black pepper. Mix thoroughly to create the spice rub.
- 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 and is hot.
- Sear the Steak: Place the steak carefully in the hot skillet and cook for 3-4 minutes per side for medium-rare, adjusting time for desired doneness. Use a meat thermometer to check temperature: 130-135°F for medium-rare, 135-145°F medium, 145-155°F medium-well, and 155°F+ well-done.
- Rest the Steak: Remove the steak from the skillet and transfer it to a cutting board. Tent 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 into strips to ensure tenderness.
- Prepare the Corn: If using fresh corn, grill or boil the ears until cooked, then let cool slightly and cut kernels off the cob. If using frozen corn, ensure it is completely thawed before use.
- Combine Ingredients: In a medium bowl, combine the corn kernels, diced avocados, finely diced red onion, minced jalapeño (if using), and chopped cilantro.
- Dress the Salsa: In a small bowl, whisk together freshly squeezed lime juice and 1 tablespoon olive oil. Pour this dressing over the avocado corn mixture.
- Season to Taste: Gently toss all ingredients together until well combined. Season with salt and freshly ground black pepper according to taste preferences.
- Chill (Optional): For enhanced flavor, cover the avocado corn salsa and refrigerate for at least 30 minutes before serving.
- Rinse the Rice: Place 1 cup of long-grain white rice in a fine mesh sieve and rinse under cold running water until the water runs clear to remove excess starch.
- Combine Rice and Water: In a medium saucepan, combine the rinsed rice, 2 cups water, and 1/2 teaspoon salt.
- Bring to a Boil: Bring the rice mixture 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 saucepan from heat and let stand, covered, for 10 minutes to allow rice to finish steaming.
- Fluff the Rice: Fluff the rice gently with a fork to separate the grains before serving.
- Prepare the Bowls: Divide the cooked rice evenly among four serving bowls as the base.
- Add the Steak: Top each bowl of rice with the sliced sirloin steak strips.
- Spoon on the Salsa: Generously spoon the avocado corn salsa over the steak in each bowl.
- Add Toppings (Optional): Add your choice of shredded cheddar cheese, sour cream or Greek yogurt, hot sauce, and lime wedges to enhance flavor and presentation.
- Serve Immediately: Serve the steak avocado corn bowls right away to enjoy the combination at its freshest and most flavorful.
Notes
- Allowing the steak to rest after cooking ensures it remains juicy and tender when sliced.
- Adjust the spice rub quantities to your taste preferences, adding more or less paprika or herbs if desired.
- For a milder salsa, omit the jalapeño or use less; for extra heat, keep the seeds and ribs or add more.
- Refrigerating the avocado corn salsa enhances the flavors but can be served immediately if short on time.
- Using a meat thermometer guarantees perfectly cooked steak according to your desired doneness level.
- Fresh corn is preferred for best flavor, but frozen corn can be used as a convenient alternative.
- If you want to reduce calories, omit the optional cheese and sour cream toppings or substitute with low-fat versions.
