Description
This Steak Avocado Corn Bowl is a vibrant, healthy recipe featuring perfectly seared sirloin steak paired with a fresh avocado corn salsa atop a bed of rice and black beans. The dish balances smoky, spicy seasonings with zesty lime and creamy avocado, topped with crumbly cotija cheese for a satisfying and colorful bowl perfect for a nutritious lunch or dinner.
Ingredients
Scale
Steak and Seasoning
- 1 pound sirloin steak, about 1 inch thick
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper to taste
Avocado Corn Salsa
- 2 ears of corn, kernels removed (about 1 1/2 cups) – grilled, boiled, or thawed frozen corn
- 1 ripe avocado, diced
- 1/2 red onion, finely chopped
- 1/4 cup chopped cilantro
- 1 jalapeño, seeded and minced (optional, for heat)
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
Base and Toppings
- 2 cups cooked rice (white, brown, or quinoa)
- 1 (15-ounce) can black beans, rinsed and drained
- 1/2 cup crumbled cotija cheese (or feta cheese)
- Lime wedges, for serving
- Hot sauce, for serving (optional)
Instructions
- Prepare the Steak: Take the sirloin 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.
- Season the Steak: In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Rub the spice mixture evenly all over the steak for full flavor.
- Heat the Skillet: Heat olive oil in a large cast-iron skillet over medium-high heat until it shimmers, indicating it’s hot and ready for cooking.
- Sear the Steak: Place the seasoned steak carefully in the hot skillet. Cook for 3-4 minutes per side for medium-rare, or adjust cooking time to your preferred doneness. Use a meat thermometer to ensure steak reaches your desired internal temperature (130-135°F for medium-rare).
- Rest the Steak: Remove steak from the skillet and place it on a cutting board. Tent loosely with foil and let it rest for at least 10 minutes to redistribute juices for tender slices.
- Slice the Steak: After resting, slice the steak thinly against the grain to maximize tenderness and flavor in the bowl.
- Prepare the Corn: Grill, boil, or use thawed frozen corn kernels as per your preference. This adds a sweet and smoky base for the salsa.
- Make the Avocado Corn Salsa: In a medium bowl, combine the corn kernels, diced avocado, finely chopped red onion, chopped cilantro, and minced jalapeño (if using).
- Dress the Salsa: Whisk together lime juice and olive oil in a small bowl, then pour over the corn and avocado mixture. Season with salt and freshly ground black pepper, and gently toss to combine all flavors.
- Chill the Salsa (Optional): For best flavor, refrigerate the salsa for 30 minutes, though you can serve immediately if preferred.
- Assemble the Bowls: Divide cooked rice evenly among four bowls as the base layer.
- Add Beans: Top the rice with rinsed and drained black beans evenly distributed for protein and fiber.
- Add Steak: Arrange the sliced steak on top of the rice and beans.
- Top with Salsa: Spoon a generous serving of avocado corn salsa over the steak to add freshness and vibrance.
- Garnish: Sprinkle crumbled cotija or feta cheese over the bowls for a tangy, creamy finish.
- Serve: Serve immediately with lime wedges on the side and hot sauce if desired for extra heat.
Notes
- Letting the steak rest after cooking helps keep it juicy and flavorful.
- You can prepare the corn by grilling for a smoky taste or boiling for a milder flavor; frozen corn is a convenient alternative.
- The avocado corn salsa can be made ahead and chilled to let flavors meld.
- Adjust the cayenne pepper and jalapeño quantities to control the spice level according to your preference.
- Use quinoa instead of rice for a gluten-free option and added protein.
- If cotija cheese is unavailable, feta cheese is a good substitute for similar texture and flavor.
