Southwest Steak Bowl with Corn Avocado Salsa and Cilantro Lime Rice - POV Cooking

Who needs Chipotle when you have it at home? These bowls were tasty. Enjoy! Southwest Steak Bowls with Corn Avocado Salsa, and Cilantro Lime Rice For the Steak: 1 New York strip steak, trimmed of fat and cut into cubes 1 tablespoon cornstarch 1 tablespoon butter Splash of oil for cooking Salt, to taste 1 teaspoon chili powder 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon onion powder Optional: 1/2 teaspoon MSG For the Salsa: 1 can corn (drained) 1 jalapeño, diced 1 tomato, diced 1/8 cup cilantro, chopped 1 avocado, diced Juice of 1/2 lime 1/8 red onion, diced 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon chili powder 1/4 teaspoon cumin Optional: 1/2 teaspoon MSG Salt, to taste For the Cilantro Lime Rice: 1 cup rice 2 cups water 1 tablespoon butter 15-20 leaves cilantro, chopped Juice of 1/2 lime 1. Rice: in a medium pot, melt 1 tablespoon of butter over medium heat. Add the rice and sauté for 2-3 minutes until fragrant and slightly translucent. Add 2 cups of water, bring to a boil, then reduce to low heat. Cover and let it simmer for 15-20 minutes, or until the rice is fully cooked. Once the rice is done, stir in the chopped cilantro and lime juice. Fluff with a fork and set aside. 2. Steak: place the cubed steak in a bowl. Add the cornstarch and season with salt, chili powder, paprika, garlic powder, onion powder, and optional MSG. Toss to coat evenly. Heat a splash of oil and the butter in a large skillet or pan over medium-high heat. Once the pan is hot, add the steak in a single layer. Avoid stirring or moving the steak until it’s ready to flip. Cook for 2-3 minutes, until the steak forms a light crust on the bottom. Flip the steak pieces and cook for an additional 2-3 minutes, or until browned and cooked to your desired level (about 5 minutes total for medium). Remove from the pan and set aside. 3. Salsa: In a bowl, combine the corn, diced jalapeño, tomato, cilantro, avocado, and red onion. Add the lime juice and season with onion powder, garlic powder, chili powder, cumin, and optional MSG. Stir to combine. Refrigerate the salsa until ready to serve. 4. Assemble: start by layering the cilantro lime rice in bowls. Top with the cooked steak and a generous serving of the fresh salsa.