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Steak and Rice Bowls with Vegetable Relish
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Prep Time:
70 minutes
Cook Time:
10 minutes
Total Time:
150 minutes
Create flavorful steak and veggie rice bowls with a mouthwatering marinade for corn and black bean relish.
Ingredients:
  • 1 lime, juiced
  • 1 jalapeño pepper, seeded and chopped
  • 2 small garlic cloves, chopped
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon minced fresh ginger root
  • 0.5 teaspoon white sugar
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon chili powder
  • 0.5 teaspoon salt, or to taste
  • 0.25 teaspoon cayenne pepper, or to taste
  • 0.25 teaspoon ground white pepper, or to taste
  • 0.25 cup chopped fresh cilantro leaves
  • 0.5 cup extra-virgin olive oil
  • 1.5 pounds flank steak (about 1-inch thick)
  • 1 (8 ounce) can sweet corn, drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 red bell pepper, seeded and chopped
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 0.5 teaspoon low-sodium steak seasoning (such as Montreal Steak Seasoning®)
  • 4 cups hot cooked white rice
  • 1 avocado - peeled, pitted, and diced
  • 4 tablespoons sour cream
  • 2 green onions, chopped
Instructions:
  • Prepare the marinade by combining lime juice, jalapeño, garlic, balsamic vinegar, ginger, sugar, cumin, chili powder, salt, cayenne pepper, white pepper, cilantro, and extra-virgin olive oil in a food processor or blender. Pulse until well blended, then set aside 1/2 cup for later use.
  • Transfer the leftover marinade to a 1-gallon plastic resealable bag. Add the steak and press out any excess air before sealing the bag. Refrigerate for at least 1 hour, or up to 8 hours.
  • In a large bowl, mix together corn, black beans, and red bell pepper. Stir in 1/2 cup of reserved marinade until thoroughly combined. Chill in the fridge until serving.
  • Allow the marinated steak to sit at room temperature for 5 minutes before cooking.
  • Heat butter and olive oil in a cast-iron skillet until the butter is foamy. Pat both sides of the steak dry with a paper towel, then season both sides with Montreal seasoning. Place the seasoned steak in the skillet and cook without moving until browned, for about 3 to 4 minutes. Remove any excess marinade.
  • Sear steak on each side until golden brown and cooked to your preferred doneness, about 3 to 4 minutes per side. If browning too quickly, simply remove the skillet from heat to allow residual heat to evenly cook the steak. Check for doneness by inserting an instant-read thermometer into the center - 130°F (54°C) for medium-rare, 140°F (60°C) for medium, or 150°F (65°C) for medium-well.
  • Let the steak rest on a cutting board, loosely covered with foil, for about 10 minutes. Slice thinly against the grain of the steak.
  • Once the steak has rested, get the bowls ready. Portion 1 cup of rice into each bowl. Mix chopped avocado into the vegetable relish, then spoon about 1 cup of the relish and 1/4 of the steak slices over the rice. Finish off each bowl with 1 tablespoon of sour cream and some chopped green onions for a delicious garnish.

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