Steak Bowl Recipe

Prepare marinade

Finely mince the garlic. In a shallow dish or resealable bag combine 2 tbs olive oil, 2 tbs soy sauce, 1 tbs lime juice, minced garlic, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk or shake to combine.

Marinate steak

Add the steak to the marinade, turning to coat thoroughly. Let sit at room temperature for 20–30 minutes or refrigerate for up to 4 hours. If chilled, bring steak back to room temperature for 20 minutes before cooking.

Cook steak

Heat a heavy skillet or grill over medium-high heat until very hot. Remove steak from marinade and pat lightly dry with paper towels. Add a small drizzle of oil to the pan, then place steak in pan. Cook skirt or flank steak 3–5 minutes per side for medium-rare depending on thickness (internal temp ~130–135°F / 54–57°C). Avoid flipping repeatedly. For more well-done, add 1–2 minutes per side.

Rest and slice

Transfer steak to a cutting board and let rest 5–10 minutes. Slice against the grain into thin strips about 1/4-inch thick.

Rinse the rice in a fine-mesh sieve under cold water until the water runs clear. In a small saucepan combine rinsed rice, 2 cups water or broth, 1/4 tsp salt and 1 tbs butter or oil. Bring to a simmer over medium-high heat, then reduce to low, cover and cook 15 minutes for white rice (35–45 minutes for brown rice) until liquid is absorbed. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork.

While rice cooks and steak marinates, halve cherry tomatoes, thinly slice red onion, drain or thaw corn, roughly chop cilantro, and slice avocado just before serving to avoid browning.

Optionally toss corn in a hot dry skillet 2–3 minutes to char slightly for extra flavor.

In a small bowl whisk together 1/4 cup Greek yogurt, 1 tbs lime juice, 1/2 tsp honey, 1/2 tsp hot sauce (if using), 1/4 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust seasoning or thickness with a splash of water.

Divide the warm rice between 2 bowls (about 1/2 cup cooked rice per serving as a base). Top each bowl with 1 cup greens, sliced steak (about half the steak per bowl), cherry tomatoes, corn, sliced red onion, avocado slices and a sprinkle of cilantro.

Drizzle dressing over the bowls, squeeze a lime wedge over each and serve immediately.