Ingredients

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

2 ears of corn, kernels removed (about 1 1/2 cups)

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

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

Step 1: Take the sirloin steak out of the refrigerator about 30 minutes before cooking. Pat the steak dry with paper towels.

Step 2: In a small bowl, combine the smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Rub this spice mixture all over the steak.

Step 3: Heat the olive oil in a large cast-iron skillet over medium-high heat until shimmering.

Step 4: Carefully place the seasoned steak in the hot skillet. Sear for 3-4 minutes on each side for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to check the internal temperature.

Step 5: Remove the steak from the skillet and place it on a cutting board. Tent it loosely with foil and let it rest for at least 10 minutes.

Step 6: After resting, slice the steak against the grain into thin strips.

Step 7: Prepare the corn by grilling, boiling, or using thawed frozen corn kernels.

Step 8: In a medium bowl, combine the corn kernels, diced avocado, finely chopped red onion, chopped cilantro, and minced jalapeño (if using).

Step 9: In a small bowl, whisk together the lime juice and olive oil. Pour this dressing over the corn and avocado mixture.

Step 10: Season the salsa with salt and freshly ground black pepper to taste. Gently toss everything together to combine.

Step 11: Chill for 30 minutes if desired, for the flavors to meld.

Step 12: Divide the cooked rice evenly among four bowls.

Step 13: Top the rice with the rinsed and drained black beans.

Step 14: Arrange the sliced steak over the rice and black beans.

Step 15: Spoon a generous amount of the avocado corn salsa over the steak.

Step 16: Sprinkle the crumbled cotija cheese (or feta cheese) over the bowls. Serve immediately with lime wedges and hot sauce if you like.

Tips & Variations

For extra smoky flavor, grill the steak and corn instead of cooking in a skillet.

Substitute the sirloin with flank or skirt steak for a different texture.

Add chopped tomatoes or roasted red peppers to the salsa for more color and sweetness.

Use quinoa instead of rice for a protein boost and nuttier flavor.

Leave out the jalapeño if you prefer a milder dish, or add extra for more heat.

FAQs

Can I use a different cut of steak?

Yes, flank or skirt steak works well, but adjust cooking time since these cuts can be thinner or thicker. Choose cuts that are good for quick searing.

How do I know when the steak is done?

Use a meat thermometer to check the internal temperature: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well. Let the steak rest before slicing to retain juices.