Steak Bowl with Rice and Avo Corn Salsa

Ingredients

🥩 Steak

5 lb (2.25 kg) flank steak or sirloin

5 tbsp olive oil

5 tsp garlic powder

5 tsp paprika (smoked if possible)

2½ tsp cumin

Salt & black pepper, to taste

3–4 limes, juiced (optional but recommended)

🍚 Rice

5 cups uncooked white or brown rice

10 cups water or broth

2–3 tsp salt

Optional: ½ cup chopped cilantro + juice of 2 limes

🥑 Avocado Corn Salsa

5 ripe avocados, diced

5 cups corn (fresh, canned & drained, or frozen & thawed)

2½ small red onions, finely chopped

5 small tomatoes, diced (optional)

5 limes, juiced

2–3 tsp salt (to taste)

Black pepper, to taste

Optional: ½ cup chopped cilantro or chili flakes

Optional Toppings (for a crowd)

2½ cups sour cream or Greek yogurt

2½ cups shredded cheese

3 cups cooked black beans

Hot sauce or chipotle mayo

Directions

Instructions

1. Cook the Rice

Rinse rice if desired.

Bring water/broth and salt to a boil.

Add rice, reduce heat, cover, and cook:

White rice: ~15 minutes

Brown rice: ~40–45 minutes

Fluff with a fork and mix in lime juice & cilantro if using.

2. Cook the Steak

Pat steak dry and rub with olive oil, spices, salt, and pepper.

Grill or pan-sear over medium-high heat:

4–6 minutes per side (medium-rare to medium)

Rest steak 10 minutes, then slice thinly against the grain.

Finish with lime juice.

3. Make the Avocado Corn Salsa

Gently mix avocados, corn, onion, tomatoes, lime juice, salt, and pepper.

Add cilantro or chili flakes if using.

Taste and adjust seasoning.

4. Assemble

Set up a build-your-own bowl station:

Rice base → sliced steak → avocado corn