Description

This Steak Avocado Corn Bowl is a vibrant and wholesome meal featuring tender sirloin steak, fresh avocado corn salsa, black beans, and rice. Perfect for a nutritious lunch or dinner, this recipe combines smoky, spicy, and tangy flavors with a variety of textures, making it both satisfying and healthy.

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)
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

Bowl Assembly

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, mix smoked paprika, garlic powder, onion powder, cayenne pepper if using, salt, and freshly ground black pepper. Rub this spice mixture evenly all over the steak to infuse flavor.
Heat the skillet: Warm the olive oil in a large cast-iron skillet over medium-high heat until it shimmers, indicating it’s hot enough to sear the steak.
Sear the steak: Place the seasoned steak carefully in the hot skillet. Cook for 3-4 minutes on each side to achieve medium-rare doneness, or longer if preferred. Use a meat thermometer to check that the internal temperature reaches about 135°F for medium-rare.
Rest the steak: Remove the steak from the skillet and transfer it to a cutting board. Tent loosely with foil and allow it to rest for at least 10 minutes to lock in juices.
Slice the steak: After resting, cut the steak against the grain into thin strips for tender bites.
Prepare the corn: Cook the corn kernels by grilling, boiling, or using thawed frozen corn as preferred.
Make avocado corn salsa: In a medium bowl, combine the cooked corn kernels, diced avocado, finely chopped red onion, chopped cilantro, and minced jalapeño if using.
Dress the salsa: In a small bowl, whisk together lime juice and olive oil. Pour this dressing over the corn and avocado mixture.
Toss and season salsa: Add salt and freshly ground black pepper to taste. Gently toss to combine all flavors evenly.
Optional chilling: Chill the salsa in the refrigerator for 30 minutes if preferred, for flavors to meld.
Assemble the bowls: Divide cooked rice evenly among four bowls as the base layer.
Add black beans: Spoon an even layer of rinsed and drained black beans on top of the rice in each bowl.
Top with steak: Arrange the sliced steak strips over the rice and beans.
Add avocado corn salsa: Spoon a generous amount of the prepared avocado corn salsa over the steak for freshness and texture.
Finish and serve: Sprinkle crumbled cotija or feta cheese over each bowl. Serve immediately with lime wedges and optional hot sauce on the side for added zing.

Notes

Resting the steak after cooking is crucial for juicy, tender meat.
You can use grilled, boiled, or frozen corn kernels based on availability.
For a spicier version, keep the jalapeño seeds or add extra cayenne pepper.
This bowl can be customized with quinoa or brown rice for a healthier grain option.
Leftover avocado corn salsa can be stored refrigerated for up to 2 days but is best fresh.
Adjust the seasoning according to personal taste preferences.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Frying
Cuisine: American

Keywords: steak bowl, avocado corn salsa, healthy dinner, low fat recipe, sirloin steak recipe, nutritious bowls, black beans, easy steak recipe