Description
Tender seared steak over jalapeño-infused rice with fresh pico de gallo, sautéed peppers, avocado, and corn. A vibrant, comforting weeknight meal in 30 minutes.
Ingredients
1 lb flank steak
1 cup uncooked long-grain rice
1 jalapeño, minced
1 cup frozen corn kernels
Olive oil
1 red onion, diced
1 bell pepper, diced
1 cup pico de gallo
1 avocado, sliced
1 lime, wedges
Salt and pepper to taste
Instructions
Preheat oven to 400°F (200°C)
Pat steak dry and season with salt and pepper
Heat 1 tbsp oil in a skillet, sear steak 2-3 minutes per side
Place in oven for 5-7 minutes for medium-rare
Meanwhile, sauté rice with jalapeño and 2 cups water until tender (~15 mins)
In another pan, cook onions and peppers with remaining 1 tbsp oil until softened
Add corn and heat briefly
Slice steak against grain
Assemble bowls with rice, steak, veggies, pico de gallo, avocado, and lime
Notes
Use olive oil to maintain halal/non-GMO standards
Pico de gallo should be fresh, no alcohol
Adjust jalapeño quantity for spice level
Steak can be substituted with halal beef or bison
Serve with tortillas for a burrito bowl variation
Store leftovers airtight for up to 2 days