Ingredients
- 1 lb Skirt steak cut into thirds
3 tbsp Olive oil extra virgin; divided
1 tsp Chili powder
1 tsp Ground Cumin
½ tsp Oregano dried
½ tsp Paprika
Kosher Salt
Black pepper freshly ground
3 cups Corn cooked and cooled, or canned and drained
½ red onion chopped
2 Jalapeno peppers minced- 2 Limes juice of
2 tbsp fresh cilantro chopped, plus more for garnish- 4 cups Brown rice cooked
2 cups Lettuce shredded
2 cups Cherry tomatoes quartered
1 cup Mexican Cheese Blend shredded- 1 cup Guacamole optional
Sour cream for serving- Lime wedges for serving
Instructions
- Rub the steak with 1 tablespoon olive oil, chili powder, cumin, oregano, and paprika. Season with salt and pepper.
- Heat another tablespoon oil in a large skillet over medium-high heat. Sear the steak on both sides, adjusting the heat as needed. Cook until the thickest part reaches at least 145°F on a food thermometer, then rest for 10 minutes before slicing thinly across the grain and cutting into bite-size pieces. Cooking time depends on thickness; about 4 minutes per side is only a guide.
- In a clean bowl, combine the ready-to-eat corn, remaining tablespoon oil, red onion, jalapenos, juice of the two limes, and 2 tablespoons cilantro. Season with salt and pepper. Keep the salsa separate from raw steak and its utensils.
- Divide the warm cooked rice among four bowls. Add lettuce, tomatoes, corn salsa, sliced steak, and the 1 cup cheese, divided among the bowls. Finish with optional guacamole and sour cream. Garnish with extra cilantro and serve with lime wedges.
Notes
The 4 cups rice are already cooked; start the rice separately if needed. Cook frozen corn according to its package and cool before making the salsa. The 2 tablespoons cilantro belong in the salsa; the separate 1 cup cheese tops the four bowls. Total time is a source estimate and can change with rice preparation and steak thickness.
