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. 1For the steaks: Preheat the oven to 425°F. With paper towels, pat the steaks dry and place in a shallow dish or bowl that will hold them snugly. In a medium bowl, combine the olive oil lime zest (zest it directly into the dish), lime juice, garlic, chipotle powder, cumin, and salt. Pour over the steaks and turn several times so they are evenly coated. Set aside and let rest for 15 minutes to marinate and come to room temperature. (No need to rinse the bowl you used for the marinade.)
2. 2For the rice: Rinse the rice well. Add it to a medium saucepan with the water and and salt. Bring to a boil uncovered, reduce the heat to low until you have a gentle simmer, then cover and reduce the heat to low. Let gently simmer for 12 minutes, then remove from the heat. Let steam 10 minutes, covered. While the rice is still warm, stir in the lime zest (zest it directly over the pan), lime juice, and cilantro. Set aside until ready to serve. (NOTE: if you use a different kind of rice than Jasmine, refer to your package for cooking times.)
3. 3Cook the steak: Heat a large cast-iron skillet (or similar sturdy, oven-safe skillet) over medium-high heat. Once it's good and hot, add the canola oil. Sear the steaks on the first side until you have a nice crust, 2 to 3 minutes. Flip and cook on the other side for 2 minutes. Immediately transfer to the oven and bake until the steaks reach an internal temperature of 130°F to 135°F for medium rare (or 140°F to 145°F for medium), about 5 to 7 minutes more. Transfer to a cutting board and let rest 10 minutes.
4. 4While the steaks rests, make the salsa. To the bowl you used for the steak marinade, add the corn, beans, tomatoes, avocado, onion, feta, and cilantro. Drizzle with the oil and lime juice and sprinkle with the salt. Stir to combine. Taste and adjust the seasoning as desired.
5. 5To serve, thinly slice the steak. Fill your bowl with the rice, a handful of arugula, the steak, and salsa (I put the rice on one-third of the bowl, the arugula down the center, and the salsa on the other side, then lay the steak slices on top of the arugula). Serve with additional cilantro and a squeeze of lime juice to taste.