Steak and Rice Bowls with Vegetable Relish

Ingredients

• 1 lime , juiced
• 1 jalapeño pepper , seeded and chopped
• 2 small garlic cloves , chopped
• 2 teaspoons balsamic vinegar
• 1 teaspoon minced fresh ginger root
• 0.5 teaspoons white sugar
• 0.5 teaspoons ground cumin
• 0.5 teaspoons chili powder
• 0.5 teaspoons salt , or to taste
• 0.25 teaspoons cayenne pepper , or to taste
• 0.25 teaspoons ground white pepper , or to taste
• 0.25 cups chopped fresh cilantro leaves
• 0.5 cups extra-virgin olive oil
• 1.5 pounds flank steak , about 1-inch thick

Instructions

1. 1

   To make the marinade, place lime juice, jalapeño, garlic, balsamic vinegar, ginger, sugar, cumin, chili powder, salt, cayenne pepper, white pepper, cilantro, and extra-virgin olive oil in a food processor or blender. Pulse several times to blend, then purée about 1 minute.; measure out 1/2 cup and set aside.

2. 2

   Place the remaining marinade in a 1-gallon plastic resealable bag. Add steak and squeeze out as much air as possible. Reseal the bag and refrigerate at least 1 hour, or up to 8 hours.

3. 3

   To make the vegetable relish, combine corn, black beans, and red bell pepper in a large bowl. Toss with reserved 1/2 cup marinade until well mixed; refrigerate until ready to serve.

4. 4

   Remove marinated steak from the refrigerator about 5 minutes before cooking.

5. 5

   Place butter and olive oil in a cast-iron skillet over medium high heat. Blot both sides of steak with a paper towel; sprinkle both sides with Montreal seasoning. Add seasoned steak to the skillet when butter is foamy. Cook, undisturbed, until browned, 3 to 4 minutes. Discard marinade.

6. 6

   Turn steak; cook until browned and desired internal temperature is achieved, 3 to 4 minutes. If the steak is browning too quickly, remove the skillet from heat and allow residual heat to continue cooking. An instant-read thermometer inserted near the center should read 130 degrees F (54 degrees C) for medium-rare, 140 degrees F (60 degrees C) for medium, and about 150 degrees F (65 degrees C) for medium-well done.

7. 7

   Remove steak to rest on a cutting board, tented with foil, about 10 minutes. Slice thinly across the grain of the steak.

8. 8

   While steak is resting, prepare the bowls. Fill each bowl with 1 cup of rice. Stir chopped avocado into vegetable relish, and top rice with about 1 cup relish and 1/4 of the steak slices. Garnish each bowl with 1 tablespoon sour cream and chopped green onions.