Steak Bowls

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  Beef Sirloin, Top
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Lime Juice, Fresh
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  Chili powder(3g)
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  Garlic powder(3g)
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  Cumin, Ground(1g)
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  ½ teaspoon kosher salt
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  Vegetable oil(15g)
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  White Rice(180g)
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  1 ¼ cups water or broth
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  Pinch kosher salt (omit if using broth)
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  Lime
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  Cilantro, Fresh(80g)
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  Beans, Black, Canned, Drained
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  Corn, Sweet, Frozen(240g)
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  Tomato, Cherry(480g)
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  Avocado
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  Yellow Onion(60g)
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  Cheese, Feta, Crumbled(60g)
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  Cilantro, Fresh(60g)
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Lime Juice, Fresh(15g)
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  ¼ teaspoon kosher salt
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  Arugula(480g)

Instructions

1. 1Pat the sirloin steaks dry with paper towels. In a medium bowl, combine the olive oil, fresh lime juice, chili powder, garlic powder, and ground cumin. Coat the steaks evenly in the marinade, then set aside at room temperature for 15 minutes.
2. 2Rinse the white rice thoroughly. Add it to a medium saucepan with water and salt, then bring to a boil over medium-high heat uncovered. Reduce heat to low, cover, and simmer gently for 12 minutes, then remove from heat and let steam covered for 10 minutes. Stir in fresh lime juice and cilantro while the rice is still warm, then set aside.
3. 3Heat vegetable oil in a large cast-iron skillet over medium-high heat until shimmering. Place the steaks in the hot skillet and sear 2–3 minutes on the first side until a golden-brown crust forms. Flip and sear the other side for 2 minutes.
4. 4Transfer the skillet to a preheated 425°F oven and cook the steaks 5–7 minutes until an instant-read thermometer inserted into the thickest part reaches 130–135°F for medium-rare (or 140–145°F for medium). Transfer to a cutting board and rest for 10 minutes.
5. 5While the steaks rest, combine the black beans, corn, cherry tomatoes, avocado, onion, feta cheese, cilantro, olive oil, and fresh lime juice in a bowl. Toss gently and season to taste.
6. 6Thinly slice the rested steak against the grain. Divide the cooked rice evenly into 4 airtight containers while still warm, then top each with a handful of arugula, one-quarter of the sliced steak, and one-quarter of the bean and corn salsa.