Steak and Rice Bowls with Vegetable Relish

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.

• Preparation Time: 1 hr 10 mins
• Cooking Time: 10 mins
• Total Time: 1 hr 20 mins
• Calories: 719 Calories

Ingredients

• 1 teaspoon minced fresh ginger root
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 4 tablespoons sour cream
• 1 (15 ounce) can black beans, rinsed and drained
• 1 lime, juiced
• 2 green onions, chopped
• 1 avocado - peeled, pitted, and diced
• 2 teaspoons balsamic vinegar
• 1 jalapeno pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 2 small garlic cloves, chopped
• 1 (8 ounce) can sweet corn, drained
• 4 cups hot cooked white rice
• 0.25 teaspoon cayenne pepper, or to taste
• 0.5 teaspoon white sugar
• 0.5 teaspoon salt, or to taste
• 0.5 cup extra-virgin olive oil
• 0.5 teaspoon chili powder
• 0.5 teaspoon ground cumin
• 0.25 teaspoon ground white pepper, or to taste
• 0.25 cup chopped fresh cilantro leaves
• 1.5 pounds flank steak (about 1-inch thick)
• 0.5 teaspoon low-sodium steak seasoning (such as Montreal Steak Seasoning®)

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

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

Step 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.

Step 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.

Step 7

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

Step 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.