Steak Bowl Recipe

Cook rice

Rinse 2 cups brown rice under cold water until water runs clearer. In a medium saucepan combine rinsed rice, 4 cups water or broth and 1 tsp salt. Bring to a boil, reduce heat to low, cover and simmer 40–45 minutes until tender and liquid is absorbed. Remove from heat and let rest, covered, 10 minutes, then fluff with a fork.

Prepare black beans

While rice cooks, warm a small saucepan over medium heat. Add 1–2 tablespoons of the cooked rice cooking liquid or a splash of olive oil, then add 2 cups drained black beans, 1 tsp ground cumin and heat until just warmed through (about 4–5 minutes). Stir in 1 tbsp fresh lime juice and 2 tbsp chopped cilantro. Taste and adjust salt as needed.

Marinate steak

In a shallow dish or zip-top bag combine 2 tbsp olive oil, 2 tbsp fresh lime juice, 1 tbsp soy sauce, 2 tsp minced garlic, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp salt and 1 tsp black pepper. Add 1 lb flank or skirt steak and turn to coat. Marinate at room temperature for 20–30 minutes or refrigerate up to 2 hours. Remove from fridge 20 minutes before cooking to come toward room temperature if chilled.

Cook steak

Heat a heavy skillet or grill pan over high heat until very hot. Lightly oil the pan with 1 tbsp olive oil. Remove steak from marinade, letting excess drip off. Sear steak 3–4 minutes per side for medium-rare (times vary by thickness) or until desired doneness. Transfer to a cutting board and let rest 5–10 minutes, then slice thinly against the grain into bite-size strips.

Cook corn

In a skillet over medium-high heat melt 1 tbsp butter. Add 2 cups corn kernels and cook, stirring occasionally, until kernels are charred in spots and warmed through, about 5–7 minutes.

Finish esquites

Reduce heat to low, stir in 2 tbsp mayonnaise, 2 tbsp crumbled cotija (or feta), 1 tsp chili powder, juice of 1/2 lime and 1/2 tsp salt. Cook 1 more minute to combine, then remove from heat.

Make guacamole

Halve and pit 2 ripe avocados. Scoop flesh into a bowl and mash to desired texture. Add 1 tbsp fresh lime juice, 2 tbsp finely chopped red onion, 1 tsp minced jalapeño (optional), 0.5 tsp salt and 1 tbsp chopped cilantro. Taste and adjust seasoning. Keep covered with plastic touching the surface if not using immediately to slow browning.

Mix pico

Combine 2 diced tomatoes (seeds removed if very watery), 0.5 cup finely chopped onion, 0.25 cup chopped cilantro, 1 tbsp fresh lime juice, 0.5 tsp salt and 1 tsp minced jalapeño (optional). Stir and let sit 10–15 minutes for flavors to meld.

Divide warm brown rice among 4 bowls (about 1/2 cup cooked rice per serving as a base). Spoon warmed black beans beside the rice. Add a portion of sliced steak to each bowl (about 4 oz cooked steak per serving). Place 1/2 cup Mexican street corn alongside, a generous scoop (about 1/4–1/3 cup) of guacamole and 2–3 tbsp pico de gallo on each bowl.

Garnish each bowl with extra cilantro, a squeeze of lime juice or a lime wedge, and hot sauce or salsa if desired. Serve immediately while steak and corn are warm.