Name: Steak Bowl with Aji Verde Sauce and Black Bean Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 1 can black beans, drained and rinsed; 1 can corn, drained; 1 can Red Gold Original Diced Tomatoes + Green Chilies 10 oz; 1 red onion, diced; 1 jalapeño, diced; 1 bunch fresh cilantro, roughly chopped; 2 ripe avocados, cubed; 2 tablespoons olive oil; Juice of 3 limes, adjusted to taste; Kosher salt, to taste; 1 ripe avocado; 1 bunch fresh cilantro; 2 tablespoons Greek yogurt or sour cream; 1 tablespoon aji amarillo paste; 1 teaspoon olive oil; Kosher salt, to taste; Freshly ground black pepper, to taste; Fresh lime juice, to taste

This steak bowl layers juicy seared sirloin over cilantro-lime rice with creamy aji verde sauce and a fresh black bean salsa. Red Gold Original Diced Tomatoes + Green Chilies add a bright, savory kick to the salsa, pairing perfectly with corn, avocado, jalapeño, and lime. It’s a flavorful, satisfying bowl with plenty of leftover salsa to use throughout the week. @thefeedfeed @chefboyar.Ben

Ingredients

FOR THE STEAK BOWLS

2 top sirloin filets

Kosher salt, to taste

Freshly ground black pepper, to taste

Cooked white rice, for serving

Fresh cilantro, chopped

Juice of 1 lime

1 tablespoon olive oil

FOR THE BLACK BEAN SALSA

1 can black beans, drained and rinsed
1 can corn, drained
1 can Red Gold Original Diced Tomatoes + Green Chilies 10 oz
1 red onion, diced
1 jalapeño, diced
1 bunch fresh cilantro, roughly chopped
2 ripe avocados, cubed
2 tablespoons olive oil
Juice of 3 limes, adjusted to taste
Kosher salt, to taste

FOR THE AJI VERDE SAUCE

1 ripe avocado
1 bunch fresh cilantro
2 tablespoons Greek yogurt or sour cream
1 tablespoon aji amarillo paste
1 teaspoon olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
Fresh lime juice, to taste

Instructions

Step One

Pat the sirloin filets dry and season with salt and black pepper. Transfer to the refrigerator and chill for about 30 minutes.

Step Two

While the steak chills, make the black bean salsa. In a large bowl, combine the black beans, corn, Red Gold Original Diced Tomatoes + Green Chilies, red onion, jalapeño, cilantro, avocados, olive oil, lime juice, and salt. Toss gently and adjust seasoning to taste.

Step Three

Make the aji verde sauce. Add the avocado, cilantro, Greek yogurt or sour cream, aji amarillo paste, olive oil, salt, and lime juice to a blender or food processor. Blend until smooth, then adjust seasoning to taste.

Step Four

Remove the steak from the refrigerator and pat dry again.

Step Five

Heat a skillet over medium-low heat. Sear the steaks for about 3 minutes per side for medium-rare, or until cooked to your desired doneness.

Step Six

Transfer the steak to a cutting board and let rest for 6 minutes, then slice.

Step Seven

While the steak rests, stir the chopped cilantro, lime juice, salt, and olive oil into the cooked white rice.

Step Eight

Assemble the bowls with cilantro-lime rice, sliced steak, black bean salsa, and aji verde sauce.

Step Nine

Serve immediately.

Steak Bowl with Aji Verde Sauce and Black Bean Salsa

Ingredients