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Close up of a Steak and Avocado Rice Bowl showing the dark brown crust on seared sirloin slices and bright green cilantro sauce.

Steak and Avocado Rice Bowl with Creamy Cilantro Lime Sauce

A vibrant Steak and Avocado Rice Bowl featuring perfectly seared medium-rare sirloin, charred corn, and pickled red onions over fluffy white rice, finished with a zesty, pale green cilantro lime cream drizzle.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 2 bowls
Course: Dinner, Lunch
Cuisine: American, Fusion
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Sirloin Steak 454g, room temperature
  • 1.5 cups Long-Grain White Rice 300g, dry
  • 1 large Avocado Ripe, sliced into a fan
  • 1 cup Corn Kernels 150g, fresh or frozen
  • 1 small Red Onion 100g, thinly slivered
  • 1/2 cup Sour Cream 120g
  • 1/4 cup Fresh Cilantro Finely chopped
  • 1 tbsp Lime Juice 15ml, freshly squeezed

Equipment

  • 1 Cast Iron Skillet Essential for a dark brown crust.
  • 1 High-speed blender For the cilantro lime sauce.
  • 1 Chef's Knife For precise avocado fanning.

Method
 

Prepare Components
  1. Rinse rice and cook in water for 15-18 minutes until fluffy. Let rest before fluffing.
  2. Submerge red onion slivers in vinegar, salt, and sugar for 15 minutes until vibrant pink.
Cook Steak and Corn
  1. Season steak and sear in a hot cast iron skillet for 3-4 minutes per side until a dark brown crust forms. Rest for 8 minutes before slicing.
  2. In the same skillet, roast corn kernels until blackened and charred on the edges.
Assemble
  1. Layer rice in bowls, top with steak, avocado fan, charred corn, and pickled onions. Drizzle with cilantro lime sauce.

Notes

Always slice steak against the grain for maximum tenderness.
Ensure the skillet is smoking hot before adding the steak to get the visual crust shown.