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
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: 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.
