Steak Avocado Corn Bowl: A Delicious & Healthy Recipe

Introduction

This Steak Avocado Corn Bowl is a flavorful and healthy meal that combines tender sirloin steak with a fresh avocado corn salsa. It’s perfect for a quick weeknight dinner or a casual weekend lunch, offering a satisfying blend of textures and vibrant flavors.

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 and 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 to make the spice rub.
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 reach your preferred doneness. Use a meat thermometer to check: 130-135°F for medium-rare, 135-145°F for medium, 145-155°F for medium-well, above 155°F for well-done.
6. Step 6: Remove the steak from the skillet and let it rest on a cutting board covered loosely with foil for at least 10 minutes.
7. Step 7: Slice the rested steak thinly against the grain.
8. Step 8: Prepare the corn by grilling or boiling fresh ears; once cooked and cooled slightly, 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: Whisk together lime juice and 1 tablespoon olive oil in a small bowl and pour over the avocado corn mixture.
11. Step 11: Gently toss all ingredients until well combined, then season with salt and pepper to taste.
12. Step 12: Optionally, cover the salsa and refrigerate for at least 30 minutes to deepen the flavors.
13. Step 13: Rinse the rice under cold water until the water runs clear using a fine-mesh sieve.
14. Step 14: Combine rinsed rice, water, and salt in a medium saucepan and bring to a boil over medium-high heat.
15. Step 15: Once boiling, reduce heat to low, cover tightly, and simmer for 18-20 minutes until water is absorbed and rice is tender.
16. Step 16: Remove saucepan from heat and let rice stand covered for 10 minutes.
17. Step 17: Fluff the rice with a fork to separate grains.
18. Step 18: Divide the cooked rice evenly among serving bowls.
19. Step 19: Top the rice with sliced steak.
20. Step 20: Spoon the avocado corn salsa generously over the steak.
21. Step 21: Add optional toppings such as shredded cheddar cheese, sour cream or Greek yogurt, hot sauce, and lime wedges.
22. Step 22: Serve immediately and enjoy!

Tips & Variations

• Use a cast-iron skillet for the best sear on your steak.
• Swap the white rice for quinoa or cauliflower rice for a lower-carb option.
• Add black beans to the salsa for extra protein and fiber.
• If you prefer less heat, omit the jalapeño or leave the seeds in for more spice.
• Letting the salsa chill enhances the flavors but it’s also delicious fresh.

Storage

Store leftover steak, rice, and salsa separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak and rice in the microwave or on the stovetop until heated through. Add fresh avocado just before serving if possible, as it can brown when stored.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, flank or ribeye steaks work well too. Just adjust cooking time based on thickness and your preferred doneness.

Is this recipe gluten-free?

Yes, all ingredients in this recipe are naturally gluten-free.

Steak Avocado Corn Bowl: A Delicious & Healthy Recipe

Print Recipe

★★★★★

4.8 from 636 reviews

This Steak Avocado Corn Bowl is a delicious and healthy meal combining perfectly seared sirloin steak with a fresh, flavorful avocado corn salsa served over fluffy white rice. It’s a vibrant, protein-packed dish that balances smoky, spicy, and tangy flavors with creamy avocado and crisp veggies, perfect for a nutritious lunch or dinner.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Steak and Seasoning

• 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

Instructions

1. Prepare the Steak: Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature. Pat it 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 freshly ground black pepper. Mix until well blended.
3. Season the Steak: Generously rub the spice mixture all over the steak, pressing it into the meat to adhere well.
4. Heat the Pan: Warm the olive oil in a large cast-iron skillet over medium-high heat until it shimmers, indicating it’s hot enough for searing.
5. Sear the Steak: Place the steak carefully into the hot skillet. Cook for 3-4 minutes on each side for medium-rare, adjusting time based on 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: Remove the steak from the skillet and set it on a cutting board. Tent loosely with foil and let it rest for at least 10 minutes to allow juices to redistribute.
7. Slice the Steak: After resting, slice the steak thinly against the grain into strips.
8. Prepare the Corn: If using fresh corn, grill or boil the ears, then let cool and cut the kernels off the cob. If using frozen corn, thaw completely before proceeding.
9. Combine Ingredients: In a medium bowl, mix the corn kernels, diced avocado, finely diced red onion, minced jalapeño (if using), and chopped cilantro.
10. Dress the Salsa: Whisk together freshly squeezed lime juice and olive oil in a small bowl. Pour this dressing over the avocado corn mixture.
11. Season to Taste: Gently toss the salsa ingredients to combine well. Adjust salt and pepper as needed.
12. Chill (Optional): For enhanced flavor, cover the avocado corn salsa and refrigerate for at least 30 minutes before serving.
13. Rinse the Rice: Place the rice in a fine mesh sieve and rinse under cold running water until the water runs clear to remove excess starch.
14. Combine Rice and Water: In a medium saucepan, combine rinsed rice, water, and salt.
15. Bring to a Boil: Heat over medium-high until boiling. Then reduce heat to low, cover tightly, and simmer for 18-20 minutes, or until rice is tender and water is fully absorbed.
16. Rest the Rice: Remove the pan from heat and let it sit covered for 10 minutes to steam.
17. Fluff the Rice: Use a fork to fluff the rice gently, separating the grains.
18. Prepare the Bowls: Divide the cooked rice evenly into serving bowls.
19. Add the Steak: Top each bowl of rice with sliced steak strips.
20. Spoon on the Salsa: Generously add the avocado corn salsa over the steak in each bowl.
21. Add Toppings (Optional): Add shredded cheddar cheese, sour cream or Greek yogurt, hot sauce, and lime wedges as desired for extra flavor.
22. Serve Immediately: Serve the steak avocado corn bowls immediately and enjoy the fresh, balanced flavors.

Notes

• Allowing the steak to rest after cooking is crucial for juicy, tender slices.
• Adjust jalapeño quantity or omit to control spice level.
• Using a cast-iron skillet helps achieve a perfect sear on the steak.
• Refrigerating the avocado corn salsa enhances the melding of flavors.
• For a lower-carb option, substitute rice with cauliflower rice.
• Check steak doneness with a thermometer for best results.

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