Juicy Garlic Butter Steak & Rice Power Bowl with Avocado, Corn & Fresh Salsa 🌽🍅 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭s 7 oz (200 g) boneless beef steak ½ cup cooked white rice ½ medium ripe avocado ½ cup sweet corn kernels 1 medium ripe tomato, diced 1 large egg

Juicy Garlic Butter Steak & Rice Power Bowl with Avocado, Corn & Fresh Salsa 🌽🍅 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭s 7 oz (200 g) boneless beef steak ½ cup cooked white rice ½ medium ripe avocado ½ cup sweet corn kernels 1 medium ripe tomato, diced 1 large egg 1 tbsp butter 1 tsp olive oil 1 garlic clove, minced 1 tbsp finely diced onion 1 tbsp finely diced green bell pepper ¼ tsp garlic powder Salt and freshly cracked black pepper, to taste 1 tsp fresh lime juice (optional) 𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬 Prepare the rice: Cook the white rice according to the package instructions until tender and fluffy. Spoon it into the bottom of a deep, round black bowl. Season the steak: Pat the beef dry with paper towels. Season both sides with garlic powder, salt, and freshly cracked black pepper. Sear the beef: Heat the olive oil in a skillet over medium-high heat. Add the steak and cook for 3–4 minutes per side, depending on thickness and your preferred doneness, until a golden-brown crust forms. Add garlic butter: Reduce the heat to medium. Add the butter and minced garlic. Spoon the melted garlic butter over the steak for 1 minute. Transfer to a cutting board, rest for 5 minutes, and slice into thick strips. Boil the egg: Place the egg in a saucepan of boiling water and cook for 10–11 minutes until the yolk is fully set. Transfer to cold water, peel, and cut in half. Prepare the fresh salsa: Combine the diced tomato, onion, and green bell pepper in a small bowl. Add a pinch of salt and optional lime juice. Mix gently. Prepare the avocado and corn: Slice the avocado into thick, curved wedges. Warm the sweet corn briefly in a skillet or microwave, then drain any excess liquid.

Good

% Daily Values based on a 2,000 calorie diet

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