Ingredients:

  • 1.5 lbs Top Sirloin or Flank Steak, cut into 1-inch cubes
  • 2 tbsp avocado oil
  • 3 tbsp fresh lime juice
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp chili powder
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1.5 cups long-grain white rice
  • 3 cups water
  • 0.25 cup fresh cilantro, finely chopped
  • 1 tbsp fresh lime juice for the rice
  • 1 can (400g) black beans, drained and rinsed
  • 1 cup corn kernels, fresh or frozen
  • 1 large avocado, sliced or mashed
  • 0.5 cup pico de gallo
  • 0.25 cup sour cream

Instructions:

  1. In a large bowl, whisk together the lime juice, minced garlic, cumin, paprika, chili powder, salt, and pepper. Toss the steak cubes in the mixture until evenly coated. Let it marinate at room temperature for 20–30 minutes.
  2. Rinse the rice under cold water until clear. In a medium saucepan, combine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes before fluffing with cilantro and 1 tablespoon of lime juice.
  3. Heat a cast iron skillet over medium high heat with avocado oil. Once smoking slightly, add the steak in a single layer (work in batches if necessary). Sear without moving for 2-3 minutes to develop a crust, then flip and cook for another 2 minutes until internal temperature reaches 135°F for medium-rare.
  4. While steak rests, warm your corn and black beans in the same skillet to pick up those leftover steak juices.
  5. Assemble the bowls by layering the cilantro-lime rice as the base, followed by the seared steak, black beans, charred corn, avocado, pico de gallo, and a dollop of sour cream.