:max_bytes(150000):strip_icc()/8543757_Steak-and-Rice-Bowls-with-Vegetable-Relish_Bibi_2x1-9329203031864e5aa3f92b88d33b97c0.jpg)
Steak and Rice Bowls with Vegetable 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
- ½ teaspoon white sugar
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon salt, or to taste
- ¼ teaspoon cayenne pepper, or to taste
- ¼ teaspoon ground white pepper, or to taste
- ¼ cup chopped fresh cilantro leaves
- ½ cup extra-virgin olive oil
- 1 ½ 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
- ½ 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 (Optional)
- 2 green onions, chopped (Optional)
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- To make the marinade, place 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 several times to blend, then purée about 1 minute.; measure out 1/2 cup and set aside.
- Place the remaining marinade in a 1-gallon plastic resealable bag. Add steak and squeeze out as much air as possible. Reseal the bag and refrigerate at least 1 hour, or up to 8 hours.
- To make the vegetable relish, combine corn, black beans, and red bell pepper in a large bowl. Toss with reserved 1/2 cup marinade until well mixed; refrigerate until ready to serve.
- Remove marinated steak from the refrigerator about 5 minutes before cooking.
- Place butter and olive oil in a cast-iron skillet over medium high heat. Blot both sides of steak with a paper towel; sprinkle both sides with Montreal seasoning. Add seasoned steak to the skillet when butter is foamy. Cook, undisturbed, until browned, 3 to 4 minutes. Discard marinade.
- Turn steak; cook until browned and desired internal temperature is achieved, 3 to 4 minutes. If the steak is browning too quickly, remove the skillet from heat and allow residual heat to continue cooking. An instant-read thermometer inserted near the center should read 130 degrees F (54 degrees C) for medium-rare, 140 degrees F (60 degrees C) for medium, and about 150 degrees F (65 degrees C) for medium-well done.
- Remove steak to rest on a cutting board, tented with foil, about 10 minutes. Slice thinly across the grain of the steak.
- While steak is resting, prepare the bowls. Fill each bowl with 1 cup of rice. Stir chopped avocado into vegetable relish, and top rice with about 1 cup relish and 1/4 of the steak slices. Garnish each bowl with 1 tablespoon sour cream and chopped green onions.
Source
Original recipe: View Original
