Steak Avocado Corn Bowl Recipe

Introduction

This Steak Avocado Corn Bowl is a vibrant, flavorful dish perfect for a healthy and satisfying meal. Featuring tender seared sirloin, fresh avocado corn salsa, and fluffy white rice, it’s a balanced bowl packed with textures and bold tastes. Quick to prepare and easy to customize, it’s ideal for a weeknight dinner or casual gathering.

Ingredients

• 1.5 lbs Sirloin Steak, about 1 inch thick
• 2 tablespoons Olive Oil (for steak)
• 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 (for dressing)
• Salt and freshly ground Black Pepper, to taste (for salsa)
• 1 cup Long-grain White Rice
• 2 cups Water
• 1/2 teaspoon Salt (for rice)
• 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, mix smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, salt, and pepper.
3. Step 3: Rub the spice mixture generously all over the steak, pressing it in slightly.
4. Step 4: Heat 2 tablespoons of 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 longer to your preferred doneness. Use a meat thermometer to check: 130-135°F for medium-rare, 135-145°F medium, 145-155°F medium-well, above 155°F well-done.
6. Step 6: Remove steak from the skillet, place it on a cutting board, and tent loosely with foil. Let it rest for at least 10 minutes.
7. Step 7: After resting, slice the steak against the grain into thin strips.
8. Step 8: Prepare the corn by grilling or boiling the ears. Let cool slightly, then cut 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 lime juice with 1 tablespoon olive oil. Pour over the avocado corn mixture.
11. Step 11: Gently toss all ingredients together until well combined. Season with salt and pepper to taste.
12. Step 12: (Optional) Cover the salsa and refrigerate for at least 30 minutes to enhance flavors.
13. Step 13: Rinse the rice under cold running water until the water runs clear.
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 18-20 minutes until water is absorbed and rice is tender.
16. Step 16: Remove from heat and let the rice stand, covered, for 10 minutes.
17. Step 17: Fluff the rice with a fork to separate grains.
18. Step 18: Divide cooked rice evenly among bowls.
19. Step 19: Top rice with the sliced steak.
20. Step 20: Spoon avocado corn salsa generously over the steak.
21. Step 21: Add optional toppings like shredded cheddar cheese, sour cream or Greek yogurt, hot sauce, and lime wedges.
22. Step 22: Serve immediately and enjoy your delicious Steak Avocado Corn Bowl!

Tips & Variations

• For extra smoky flavor, try grilling the steak and corn instead of pan-searing and boiling.
• Use brown rice or quinoa instead of white rice for a whole grain option.
• If you prefer less heat, omit the jalapeño or leave out the seeds.
• Make ahead: Prepare the avocado corn salsa a few hours in advance to allow flavors to meld.

Storage

Store leftover steak, rice, and avocado corn salsa separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak and rice gently in a skillet or microwave. Add fresh avocado before serving to keep it creamy and bright. Avoid mixing everything before storing to maintain the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, flank or ribeye steak work well too. Just adjust cooking times based on thickness and desired doneness.

How do I keep the avocado from browning?

Mix the diced avocado immediately with lime juice to slow browning. Also, store any leftovers tightly covered or with plastic wrap pressed directly on the surface.

Steak Avocado Corn Bowl Recipe

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★★★★★

4.5 from 107 reviews

• Author: Sophie
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x

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Description

This Steak Avocado Corn Bowl is a vibrant and healthy dish featuring perfectly seared sirloin steak, fresh avocado corn salsa, and fluffy white rice. Combining smoky, savory flavors with creamy avocado and bright lime dressing, it’s an ideal balanced meal packed with protein, fresh veggies, and satisfying textures, perfect for lunch or dinner.

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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

Toppings (Optional)

• Shredded Cheddar Cheese
• Sour Cream or Greek Yogurt
• Hot Sauce
• Lime Wedges

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Instructions

1. Prepare the Steak: Remove the steak from the refrigerator about 30 minutes before cooking to bring it to room temperature. Pat the steak dry thoroughly with paper towels to ensure a good sear.
2. Make the Spice Rub: In a small bowl, combine smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, salt, and pepper. Mix the spices well to form an even rub.
3. Season the Steak: Generously apply the spice rub all over the steak, pressing it gently to adhere the seasoning evenly on both sides.
4. Heat the Pan: Place a large cast-iron skillet over medium-high heat and add the olive oil. Heat until it shimmers, signaling it’s hot enough for searing.
5. Sear the Steak: Carefully place the steak into the hot skillet. Cook for 3-4 minutes per side for medium-rare, adjusting time to reach your preferred doneness. Use a meat thermometer to check internal temperature: 130-135°F for medium-rare, 135-145°F for medium, 145-155°F for medium-well, and above 155°F for well-done.
6. Rest the Steak: Transfer the cooked steak to a cutting board and loosely tent it with foil. Allow it to rest for at least 10 minutes to let juices redistribute.
7. Slice the Steak: After resting, slice the steak thinly against the grain to maximize tenderness.
8. Prepare the Corn: If using fresh corn, grill or boil the ears until cooked through, then let them cool slightly and cut off the kernels. Use thawed frozen corn if preferred.
9. Combine Ingredients: In a medium bowl, mix together the corn kernels, diced avocado, finely diced red onion, minced jalapeño (if using), and chopped cilantro.
10. Dress the Salsa: Whisk lime juice and olive oil in a small bowl, then pour over the avocado corn mixture.
11. Season to Taste: Gently toss the salsa to combine and season with salt and pepper as desired.
12. Chill (Optional): For enhanced flavor, cover the salsa and refrigerate for at least 30 minutes before serving.
13. Rinse the Rice: Place rice in a fine-mesh sieve and rinse under cold running water until water runs clear to remove excess starch.
14. Cook the Rice: In a medium saucepan, bring together rinsed rice, water, and salt. Bring to a boil over medium-high heat, then reduce heat to low, cover tightly, and simmer for 18-20 minutes until all water is absorbed and rice is tender.
15. Rest the Rice: Remove the saucepan from heat and let the rice stand, covered, for 10 minutes.
16. Fluff the Rice: Use a fork to fluff the rice and separate the grains before serving.
17. Prepare the Bowls: Divide the cooked rice evenly into serving bowls.
18. Add the Steak: Place the sliced steak over the rice in each bowl.
19. Spoon on the Salsa: Generously spoon the avocado corn salsa on top of the steak.
20. Add Toppings (Optional): Garnish with shredded cheddar cheese, sour cream or Greek yogurt, hot sauce, and lime wedges as desired.
21. Serve Immediately: Serve the bowls immediately to enjoy the flavors at their freshest.

Notes

• Resting the steak after cooking is crucial to retain juices and ensure tender slices.
• Adjust jalapeño quantity or omit for less heat in the salsa.
• Use a meat thermometer for perfectly cooked steak according to your preference.
• The salsa can be prepared a day ahead and refrigerated for enhanced flavor.
• Substitute white rice with brown rice or quinoa for a healthier twist.
• Cast-iron skillet is preferred for searing steak due to its heat retention.

• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Frying
• Cuisine: American

Keywords: Steak bowl, avocado corn salsa, sirloin steak recipe, healthy steak bowl, fresh avocado salad, easy dinner bowl