Rice Bowls with Marinated Flank Steak and Veggie Relish

Name: Rice Bowls with Marinated Flank Steak and Veggie Relish
Prep time: 1 h 10 min
Cook time: 10 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Tex-Mex, American, Mexican
Ingredients: 1 whole Avocado; 2 tsp Balsamic Vinegar; 15 oz Black Beans; 0.25 tsp Cayenne Pepper; 0.5 tsp Chili Powder; 0.5 cup Extra-Virgin Olive Oil; 0.25 cup Fresh Cilantro; 1 tsp Fresh Ginger; 2 whole Garlic; 2 whole Green Onion; 0.5 tsp Ground Cumin; 1 whole Jalapeño Pepper; 1 whole Lime; 1 tbsp Olive Oil; 1 whole Red Bell Pepper; 0.5 tsp Salt; 4 tbsp Sour Cream; 1.5 lb Steak; 0.5 tsp Steak Seasoning; 0.5 tsp Sugar; 8 oz Sweet Popped Corn Chips; 1 tbsp Unsalted Butter; 0.25 tsp White Pepper; 4 cups White Rice

Dinner 🍽️Lunch 🥪 Tex-Mex 🇺🇸🇲🇽American Mexican High-Protein 💪Gluten-Free Halal 🕌Comfort-Food

Rice Bowls with Marinated Flank Steak and Veggie Relish layers tender, citrus- and spice-infused steak over fluffy rice with a bright corn and black bean relish. Fresh lime, jalapeño, and cilantro bring lively heat and herbal notes, while creamy avocado and a spoon of sour cream round it out. Ideal for a colorful weeknight dinner or casual weekend gathering.

Prep1 hr 10 mins
Cook10 mins
Serves4
DifficultyMedium

1

For the marinade, add lime juice, jalapeño, garlic, balsamic vinegar, ginger, sugar, cumin, chili powder, salt, cayenne pepper, white pepper, cilantro, and extra-virgin olive oil to a food processor or blender. Pulse several times to combine, then purée for about 1 minute. Measure out 1/2 cup and set it aside.
2

Pour the remaining marinade into a 1-gallon plastic resealable bag. Add the steak and press out as much air as you can. Reseal the bag and refrigerate for at least 1 hour or up to 8 hours.
3

For the vegetable relish, mix the corn, black beans, and red bell pepper in a large bowl. Toss with the reserved 1/2 cup marinade until evenly coated, then refrigerate until serving.
4

Take the marinated steak out of the refrigerator about 5 minutes before cooking.
5

Add the butter and olive oil to a cast-iron skillet over medium-high heat. Pat both sides of the steak dry with a paper towel, then sprinkle both sides with Montreal seasoning. When the butter is foamy, place the seasoned steak in the skillet. Cook without moving it until browned, 3 to 4 minutes. Discard the marinade.
6

Flip the steak and cook until browned and it reaches your desired internal temperature, 3 to 4 minutes. If it is browning too fast, remove the skillet from the heat and let the residual heat finish cooking. An instant-read thermometer 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.
7

Transfer the steak to a cutting board and tent with foil to rest for about 10 minutes. Slice thinly across the grain.
8

While the steak rests, assemble the bowls. Put 1 cup of rice in each bowl. Stir the chopped avocado into the vegetable relish, then top the rice with about 1 cup of relish and 1/4 of the steak slices. Garnish each bowl with 1 tablespoon sour cream and chopped green onions.