Steak and Rice Bowls with Vegetable Relish
Recipe information
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Cooking:
1 hour 10 min.
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Servings per container:
4
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Ingredients for - Steak and Rice Bowls with Vegetable Relish

1. Lime, juiced - 1
2. Jalapeno pepper, seeded and chopped - 1
3. Garlic cloves, chopped - 2 small
4. Balsamic Vinegar - 2 teaspoons
5. Minced fresh ginger root - 1 teaspoon
6. White sugar - ½ teaspoon
7. Ground cumin - ½ teaspoon
8. Chili powder - ½ teaspoon
9. Salt, or to taste - ½ teaspoon
10. Cayenne pepper, or to taste - ¼ teaspoon
11. Ground white pepper, or to taste - ¼ teaspoon
12. Chopped fresh cilantro leaves - ¼ cup
13. Extra-virgin olive oil - ½ cup
14. Flank steak (about 1-inch thick) - 1 ½ pounds
15. Sweet corn, drained - 1 (8 ounce) can
16. Black beans, rinsed and drained - 1 (15 ounce) can
17. Red bell pepper, seeded and chopped - 1
18. Unsalted butter - 1 tablespoon
19. Olive oil - 1 tablespoon
20. Low-sodium steak seasoning (such as Montreal Steak Seasoning®) - ½ teaspoon
21. Hot cooked white rice - 4 cups
22. Avocado - peeled, pitted, and diced - 1
23. Sour cream (Optional) - 4 tablespoons
24. Green onions, chopped (Optional) - 2

How to cook deliciously - Steak and Rice Bowls with Vegetable Relish

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

Remove marinated steak from the refrigerator about 5 minutes before cooking.

5. Stage

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.

6. Stage

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.

7. Stage

Remove steak to rest on a cutting board, tented with foil, about 10 minutes. Slice thinly across the grain of the steak.

8. Stage

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.