Name: Steak and Rice Bowls with Vegetable Relish
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Yield: 4
Ingredients: Lime, juiced - 1; Jalapeno pepper, seeded and chopped - 1; Garlic cloves, chopped - 2 small; Balsamic Vinegar - 2 teaspoons; Minced fresh ginger root - 1 teaspoon; White sugar - ½ teaspoon; Ground cumin - ½ teaspoon; Chili powder - ½ teaspoon; Salt, or to taste - ½ teaspoon; Cayenne pepper, or to taste - ¼ teaspoon; Ground white pepper, or to taste - ¼ teaspoon; Chopped fresh cilantro leaves - ¼ cup; Extra-virgin olive oil - ½ cup; Flank steak (about 1-inch thick) - 1 ½ pounds; Sweet corn, drained - 1 (8 ounce) can; Black beans, rinsed and drained - 1 (15 ounce) can; Red bell pepper, seeded and chopped - 1; Unsalted butter - 1 tablespoon; Olive oil - 1 tablespoon; Low-sodium steak seasoning (such as Montreal Steak Seasoning®) - ½ teaspoon; Hot cooked white rice - 4 cups; Avocado - peeled, pitted, and diced - 1; Sour cream (Optional) - 4 tablespoons; Green onions, chopped (Optional) - 2

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.