Ingredients
1 lb. skirt steak, cut into thirds
3 tbsp. extra-virgin olive oil, divided
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. dried oregano
1/2 tsp. paprika
Kosher salt
Freshly ground black pepper
3 c. corn (fresh, frozen and thawed, or canned)
1/2 red onion, chopped
2 jalapeños, minced
Juice of 2 limes
2 tbsp. Mexican blend cheese freshly chopped cilantro, plus more for garnish
4 c. cooked brown rice
2 c. shredded lettuce
2 c. quartered cherry tomatoes
1 c. Mexican cheese blend
1 c. guacamole (optional)
Sour cream, for serving
Lime wedges, for serving
Preparation
Step 1Drizzle 1 tablespoon oil over steak, then rub all over with chili powder, cumin, oregano, and paprika. Season both sides with salt and pepper. Step 2In a large skillet over medium-high heat, heat 1 more tablespoon olive oil. Add steak and cook until seared on both sides and cooked to your liking, about 4 minutes per side for medium-rare. Let rest 10 minutes before dicing into cubes. Step 3Make corn salsa: In a large bowl, combine corn, remaining 1 tablespoon olive oil, red onion, jalapeño, lime juice, and cilantro. Season with salt and pepper. Step 4Divide rice among 4 bowls, then top each with lettuce, cherry tomatoes, corn salsa, cooked steak, cheese, guacamole, and sour cream. Step 5Squeeze fresh lime juice over bowls and garnish with more cilantro.
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