Steak* Or Salmon Recipe

Make the marinade

In a bowl whisk together 2 tbs olive oil, 60 ml lime juice, 60 ml orange juice, 30 ml soy sauce, minced garlic, 2 tbs minced chipotle in adobo, 1 tsp ground cumin, 1 tsp smoked paprika, 1.5 tsp kosher salt and 0.5 tsp black pepper until combined.

Marinate protein

Place either the steak (450 g) or the salmon fillets (680 g) in a shallow dish or zip-top bag. Pour half of the marinade over the protein, turning to coat. Reserve the remaining marinade for basting/finishing. Marinate steak 20–30 minutes at room temperature (or up to 2 hours chilled). For salmon marinate 15–20 minutes to avoid over-curing.

Bring to temperature

Remove protein from the refrigerator 20 minutes before cooking so it comes closer to room temperature; this promotes even cooking.

Rinse and cook rice

Rinse 1.5 cups long-grain rice under cold water until water runs clear. In a medium saucepan combine rinsed rice, 3 cups water or low-sodium broth and 0.75 tsp kosher salt. Bring to a boil over high heat, then reduce to a low simmer, cover and cook 15–18 minutes until water is absorbed and rice is tender.

Finish rice

Remove from heat and let rice rest, covered, for 5 minutes. Stir in 1 tsp lime zest, 2 tbs fresh lime juice and 0.5 cup chopped cilantro. Fluff with a fork and keep covered until assembly.

Warm and season beans

In a small saucepan heat 1 tbs olive oil over medium heat. Add the drained and rinsed black beans (1 can), 0.5 tsp ground cumin and 0.5 tsp kosher salt. Stir and cook 3–5 minutes until beans are warmed through. Lightly mash about one-third of the beans with the back of a spoon to thicken slightly; keep warm.

Char the corn (if using frozen, thaw first)

Heat a skillet or cast-iron pan over medium-high heat. Add 1 tbs olive oil and 1.5 cups corn. Cook, stirring occasionally, until corn is lightly charred in spots, 4–6 minutes. Transfer to a bowl to cool slightly.

Make corn salsa and pico

To the cooled charred corn add 250 g halved cherry tomatoes, 0.5 cup finely diced red onion, 0.25 cup chopped cilantro, 1 minced jalapeño (seeded if you want less heat), 2 tbs lime juice and 0.5 tsp kosher salt. Stir to combine and adjust seasoning to taste. Set aside.

Preheat pan or grill

Heat a heavy skillet (cast iron preferred) over high heat until very hot, or preheat a grill to high. Add 1–2 tbs vegetable or canola oil and swirl to coat.

Cook steak

If cooking steak: blot steak dry, season lightly with extra salt and pepper. Sear steak 3–5 minutes per side for medium-rare depending on thickness (internal ~130–135°F / 54–57°C). During the last minute of cooking, brush with a little reserved marinade. Transfer steak to a cutting board and rest 8–10 minutes, then slice thinly against the grain.

Cook salmon

If cooking salmon: pat fillets dry, season skin and flesh lightly with salt and pepper. For skin-on fillets: place skin-side down in the hot pan and press gently 20–30 seconds to prevent curling. Cook skin-side down 4–5 minutes until skin is crisp; flip and cook 2–4 more minutes until fish reaches desired doneness (about 125–130°F / 52–54°C for medium). Brush with reserved marinade for extra glaze. Remove and rest 3–4 minutes. Portion into serving-sized pieces.

Use reserved marinade safely

If you want to use the leftover marinade as a sauce, bring the reserved marinade to a boil in a small saucepan for 1–2 minutes to kill any raw juices before using.

Make quick guacamole

Halve and pit the 2 avocados and scoop flesh into a bowl. Mash lightly with a fork, add 1 tbs lime juice and a pinch of salt. Taste and adjust seasoning. Keep covered with plastic wrap touching the surface to minimize browning until ready to serve.

Fry optional eggs

If using eggs (brunch variant): heat 1 tbs butter or oil in a nonstick skillet over medium. Crack 4 eggs into the pan and cook until whites are set and yolks reach desired doneness — 2–3 minutes for runny yolks (sunny-side or quickly flipped). Season with 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat.

Build the bowls

Divide the cilantro‑lime rice among 4 bowls. Top with warm black beans, sliced steak or salmon portions, a scoop of charred corn salsa/pico, chopped romaine, shredded cheese, a dollop of guacamole and a spoonful of sour cream. Add pickled red onion if using.

Finish and garnish

Place a fried egg on top of each bowl if desired. Sprinkle with chopped cilantro, squeeze lime wedge over the bowl, and serve immediately. Provide extra hot sauce or warmed reserved (boiled) marinade on the side if desired.