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Close up view of seared sirloin strips with pink centers on a bed of jasmine rice. (Steak and Avocado Rice Bowl)

Steak and Avocado Rice Bowl with Charred Corn and Cilantro Crema

This Steak and Avocado Rice Bowl features perfectly seared sirloin strips with pink centers, fluffy jasmine rice, and smoky charred corn. Topped with tangy pickled onions and a velvety cilantro cream sauce for a vibrant dinner.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 2 people
Course: Dinner, Lunch
Cuisine: American, Fusion
Calories: 645
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Sirloin Steak 450g, sliced into strips after searing
  • 1.5 cups Jasmine Rice 285g, rinsed
  • 1 large Avocado Ripe, sliced into a fan
  • 1 cup Yellow Corn 160g, charred in a dry skillet
  • 1/2 small Red Onion 50g, thinly sliced and pickled
  • 1/2 cup Sour Cream 120ml, for the sauce
  • 1 bunch Fresh Cilantro 40g, divided for sauce and garnish
  • 2 tbsp Avocado Oil 30ml, for high-heat searing

Equipment

  • 1 Cast Iron Skillet Essential for the perfect steak sear.
  • 1 High-speed blender For the cilantro cream sauce.
  • 1 Chef's Knife For precise avocado and onion slicing.

Method
 

Prepare the Components
  1. Rinse 1.5 cups (285g) jasmine rice. Combine with 2.25 cups (540ml) water and a pinch of salt. Boil, then simmer covered for 15 mins. Let rest for 10 mins before fluffing.
  2. Submerge red onion slivers in a mix of apple cider vinegar, water, and salt for 15 minutes until bright pink.
The Main Cook
  1. Heat a dry skillet over medium-high heat. Add corn and cook without stirring for 3 minutes until charred black spots appear.
  2. Season dry sirloin with salt. Sear in a hot cast iron skillet with avocado oil for 3-4 mins per side until dark browned edges form and center is 130°F. Rest for 8 mins, then slice into strips.
  3. Blend sour cream, cilantro, lime juice, and salt until it becomes a thick, pale green cream.
Assembly
  1. Layer fluffy rice in a bowl. Arrange steak strips, avocado fan, charred corn, and pickled onions on top. Drizzle generously with cilantro cream and garnish with chopped cilantro.

Notes

Always rest the steak for at least 8 minutes to keep the center pink and juicy.
Use a cast iron skillet for the best Maillard reaction crust.