Steak and Rice Bowls with Vegetable Relish
Description
Use one delicious marinade to dress a corn and black bean relish and to marinate flank steak to create these steak and vegetable rice bowls.
Ingredients
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1 lime, juiced
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1 jalapeño pepper, seeded and chopped
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2 small garlic cloves, chopped
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2 teaspoons balsamic vinegar
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1 teaspoon minced fresh ginger root
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1/2 teaspoon white sugar
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1/2 teaspoon ground cumin
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1/2 teaspoon chili powder
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1/2 teaspoon salt, or to taste
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1/4 teaspoon cayenne pepper, or to taste
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1/4 teaspoon ground white pepper, or to taste
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1/4 cup chopped fresh cilantro leaves
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1/2 cup extra-virgin olive oil
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1 1/2 pounds flank steak (about 1-inch thick)
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1 (8 ounce) can sweet corn, drained
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1 (15 ounce) can black beans, rinsed and drained
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1 red bell pepper, seeded and chopped
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1 tablespoon unsalted butter
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1 tablespoon olive oil
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1/2 teaspoon low-sodium steak seasoning (such as Montreal Steak Seasoning®)
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4 cups hot cooked white rice
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1 avocado - peeled, pitted, and diced
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4 tablespoons sour cream
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2 green onions, chopped
Directions
1
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
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
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
Remove marinated steak from the refrigerator about 5 minutes before cooking.
5
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
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
Remove steak to rest on a cutting board, tented with foil, about 10 minutes. Slice thinly across the grain of the steak.
8
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.