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How to Make Steak and Rice Bowls with Vegetable Relish - A Step-by-Step Guide

Steak and rice bowls with vegetable relish are a delicious and satisfying meal that’s perfect for any night of the week. This recipe combines tender, juicy steak with fluffy white rice and a tangy, flavorful vegetable relish to create a meal that’s bursting with flavor and texture. Whether you’re cooking for a crowd or just for yourself, these steak and rice bowls are sure to be a hit.

The star of this dish is the steak, which is seasoned to perfection and then seared to a juicy, medi...

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Ingredients

  • 1 lime, juiced
  • 1 jalapeño pepper, seeded and chopped
  • 2 small garlic cloves, chopped
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon minced fresh ginger root
  • ½ teaspoon white sugar
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon cayenne pepper, or to taste
  • ¼ teaspoon ground white pepper, or to taste
  • ¼ cup chopped fresh cilantro leaves
  • ½ cup extra-virgin olive oil
  • 1 ½ pounds flank steak (about 1-inch thick)
  • 1 (8 ounce) can sweet corn, drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 red bell pepper, seeded and chopped
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • ½ teaspoon low-sodium steak seasoning (such as Montreal Steak Seasoning®)
  • 4 cups hot cooked white rice
  • 1 avocado - peeled, pitted, and diced
  • 4 tablespoons sour cream (Optional)
  • 2 green onions, chopped (Optional)

Information

  • Prep Time: 1 hr 10 mins
  • Cook Time: 10 mins
  • Marinate Time: 1 hr
  • Rest Time: 10 mins
  • Total Time: 2 hrs 30 mins
  • Servings: 4

  • To make the marinade, place lime juice, jalapeño, garlic, balsamic vinegar, ginger, sugar, cumin, chili powder, salt, cayenne pepper, white pepper, cilantro, and extra-virgin olive oil in a food processor or blender. Pulse several times to blend, then purée about 1 minute.; measure out 1/2 cup and set aside.
  • Place the remaining marinade in a 1-gallon plastic resealable bag. Add steak and squeeze out as much air as possible. Reseal the bag and refrigerate at least 1 hour, or up to 8 hours.
  • To make the vegetable relish, combine corn, black beans, and red bell pepper in a large bowl. Toss with reserved 1/2 cup marinade until well mixed; refrigerate until ready to serve.
  • Remove marinated steak from the refrigerator about 5 minutes before cooking.
  • Place butter and olive oil in a cast-iron skillet over medium high heat. Blot both sides of steak with a paper towel; sprinkle both sides with Montreal seasoning. Add seasoned steak to the skillet when butter is foamy. Cook, undisturbed, until browned, 3 to 4 minutes. Discard marinade.
  • Turn steak; cook until browned and desired internal temperature is achieved, 3 to 4 minutes. If the steak is browning too quickly, remove the skillet from heat and allow residual heat to continue cooking. An instant-read thermometer inserted 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 done.
  • Remove steak to rest on a cutting board, tented with foil, about 10 minutes. Slice thinly across the grain of the steak.
  • While steak is resting, prepare the bowls. Fill each bowl with 1 cup of rice. Stir chopped avocado into vegetable relish, and top rice with about 1 cup relish and 1/4 of the steak slices. Garnish each bowl with 1 tablespoon sour cream and chopped green onions.

    • Nutrition

    719 cal.

    • Total Fat: 43g
    • Saturated Fat: 8g
    • Cholesterol: 8mg
    • Sodium: 771mg
    • Total Carbohydrate: 75g
    • Dietary Fiber: 11g
    • Protein: 11g
    • Potassium: 690mg

    Categories

    Steak recipes
    Main recipes
    Dinner recipes