Steak Avocado Corn Bowl Recipe

Introduction

This Steak Avocado Corn Bowl is a vibrant and healthy dish that combines juicy, seasoned sirloin with a fresh avocado and corn salsa. It’s perfect for a satisfying weeknight dinner or a flavorful meal prep option.

Ingredients

• 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
• 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
• 1 cup Long-grain White Rice
• 2 cups Water
• 1/2 teaspoon Salt
• 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 dry with paper towels.
2. Step 2: In a small bowl, combine smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, salt, and pepper. Mix well.
3. Step 3: Rub the spice mixture generously over the steak, pressing it in slightly.
4. Step 4: Heat 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 preferred doneness. Use a meat thermometer to check: 130-135°F for medium-rare, 135-145°F medium, 145-155°F medium-well, 155°F+ well-done.
6. Step 6: Remove steak from skillet, place on a cutting board, loosely tent with foil, and rest for at least 10 minutes.
7. Step 7: Slice the steak against the grain into thin strips.
8. Step 8: If using fresh corn, grill or boil it, then cool slightly and 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 together lime juice and olive oil. Pour over avocado corn mixture.
11. Step 11: Gently toss to combine. Season with salt and pepper to taste.
12. Step 12: Optionally, cover and refrigerate salsa for at least 30 minutes to enhance flavors.
13. Step 13: Rinse rice under cold running water until water runs clear using a fine-mesh sieve.
14. Step 14: In a medium saucepan, combine rinsed rice, water, and salt.
15. Step 15: Bring to a boil over medium-high heat. Reduce heat to low, cover tightly, and simmer for 18-20 minutes until water is absorbed and rice is tender.
16. Step 16: Remove from heat and let stand, covered, for 10 minutes.
17. Step 17: Fluff rice with a fork to separate grains.
18. Step 18: Divide rice evenly among bowls.
19. Step 19: Top rice with sliced steak.
20. Step 20: Spoon avocado corn salsa generously over the steak.
21. Step 21: Add optional toppings like shredded cheddar, 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

• Use skirt or flank steak for an equally flavorful and thinner cut that cooks quickly.
• Swap white rice for quinoa or cauliflower rice for a low-carb option.
• If you prefer less spice, omit the jalapeño or replace it with mild bell peppers.
• Grill the corn for a smoky flavor instead of boiling.
• Add black beans or cherry tomatoes to the salsa for extra texture and color.

Storage

Store leftover steak and avocado corn salsa separately in airtight containers in the refrigerator for up to 3 days. Reheat steak gently in a skillet or microwave. Keep rice refrigerated and reheat with a splash of water to maintain softness. Avocado salsa is best eaten fresh but can be chilled for up to a day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the steak and salsa a few hours ahead. Keep them refrigerated separately and assemble bowls just before serving for the best texture and flavor.

What if I don’t have a cast-iron skillet?

You can use any heavy-bottomed skillet or non-stick pan to sear the steak. Just make sure it gets hot enough to develop a good sear on the meat.

Steak Avocado Corn Bowl Recipe

Print Recipe

★★★★★

4.9 from 112 reviews

This Steak Avocado Corn Bowl is a flavorful and healthy dish featuring juicy seared sirloin steak served over fluffy white rice, topped with a vibrant homemade avocado and corn salsa. Perfect for a nutritious and satisfying meal, it combines smoky spices, fresh produce, and simple sides with options for customizable toppings.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American
• Diet: Low Fat

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

Optional Toppings

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

Instructions

1. Prepare the Steak: Remove the steak from the refrigerator about 30 minutes before cooking to bring it to room temperature. Pat it dry with paper towels to help achieve a good sear.
2. Make the Spice Rub: In a small bowl, mix smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper thoroughly to create a flavorful rub.
3. Season the Steak: Press the spice rub generously all over the steak, coating it evenly on both sides to maximize flavor.
4. Heat the Pan: Place a large cast-iron skillet over medium-high heat and add the olive oil. Heat until the oil shimmers, indicating the pan is very hot and ready for searing.
5. Sear the Steak: Lay the steak carefully into the hot skillet. Cook for 3 to 4 minutes per side for medium-rare doneness. Use a meat thermometer to check internal temperature: 130-135°F for medium-rare, or cook longer for your preferred doneness.
6. Rest the Steak: Transfer the steak to a cutting board and tent loosely with foil. Allow it to rest for at least 10 minutes to let the juices redistribute.
7. Slice the Steak: Once rested, slice the steak thinly against the grain for maximum tenderness and easy eating.
8. Prepare the Corn: If using fresh corn, either boil or grill the ears until cooked, then let cool slightly before cutting kernels off the cob. For frozen corn, thaw completely before use.
9. Combine Ingredients: In a bowl, mix the corn kernels, diced avocados, finely chopped red onion, minced jalapeño if using, and chopped cilantro to form the salsa base.
10. Dress the Salsa: Whisk together lime juice and olive oil in a small bowl, then pour over the salsa mixture, gently tossing to combine evenly.
11. Season to Taste: Add salt and pepper to the salsa, mixing gently and tasting to adjust seasoning as needed.
12. Chill (Optional): For enhanced flavors, cover and refrigerate the avocado corn salsa for at least 30 minutes before serving.
13. Rinse the Rice: Place the rice in a fine mesh sieve and rinse under cold water until water runs clear, removing excess starch for fluffy grains.
14. Cook the Rice: In a medium saucepan, combine rinsed rice, water, and salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 18-20 minutes until water is absorbed and rice is tender.
15. Rest the Rice: Remove the saucepan from heat and let rice sit, covered, for 10 minutes to finish steaming.
16. Fluff the Rice: Use a fork to gently separate grains, making the rice light and fluffy.
17. Prepare the Bowls: Divide the cooked rice evenly among serving bowls as the base layer.
18. Add the Steak: Top each bowl of rice with sliced steak strips.
19. Spoon on the Salsa: Generously add avocado corn salsa over the steak to add freshness and flavor contrast.
20. Add Toppings (Optional): Finish bowls with any desired toppings such as shredded cheddar cheese, sour cream or Greek yogurt, hot sauce, and lime wedges for extra zest and richness.
21. Serve Immediately: Serve the steak avocado corn bowls right away for the best taste and texture enjoyment.

Notes

• Allowing the steak to rest before slicing is key to retaining its juices and ensuring tenderness.
• Using a meat thermometer helps achieve perfect steak doneness every time.
• The avocado corn salsa can be made ahead and chilled to deepen flavors.
• For extra smoky flavor, grill the corn instead of boiling.
• Customize the bowl with toppings based on preference, such as adding black beans or a drizzle of hot sauce.

Keywords: steak bowl, avocado corn salsa, healthy dinner, sirloin steak recipe, easy rice bowl, low fat meal