Ingredients:

  • 1.5 lbs sirloin steak, sliced against the grain
  • 2 tbsp avocado oil
  • 2 cups cooked brown rice
  • 2 cups baby arugula
  • 2 cups sweet corn, fresh or thawed
  • 2 large ripe avocados, cubed
  • 1 cup cherry tomatoes, halved
  • 0.25 cup red onion, thinly sliced
  • 0.5 cup full-fat Greek yogurt
  • 1 bunch fresh cilantro, including tender stems
  • 2 tbsp fresh lime juice
  • 1 clove garlic, minced
  • 0.5 tsp ground cumin
  • 0.5 tsp sea salt

Instructions:

  1. Pat the 1.5 lbs sirloin steak dry with paper towels and slice it against the grain into thin strips. Toss the steak strips with 0.5 tsp ground cumin and 0.25 tsp of the sea salt.
  2. Heat a large cast-iron skillet over high heat. Sear the steak in a single layer for 2 minutes per side until a deep brown crust forms. Remove steak and let rest.
  3. In the same skillet, add the corn and dry-roast for 4-5 minutes until charred and golden.
  4. Place Greek yogurt, cilantro, lime juice, garlic, cumin, and salt in a blender. Pulse until smooth and emulsified.
  5. Assemble the bowls by layering brown rice and arugula, then topping with the seared steak, roasted corn, tomatoes, red onion, and avocado. Drizzle with the cilantro cream sauce.