Creating recipes and food blogging is definitely my happy place and is a healthy escape from the reality – especially with all of the events of 2020. I hope cooking and food makes you as happy as it makes me! This colorful recipe is so delicious and perfect to photograph. This used sushi rice for the bowls, since I love sticky rice, but Jasmin rice works as well.
The trick is to marinate the steak for a long time. It is a minimum of one hour to marinate but to be honest, the longer the better. You can even marinate overnight! Did you know that salting steak and chicken a day before will actually bring most of the flavor out when you cook it?
Cook rice according to package instructions.
Marinate the steak. In a bowl, add the steak as well as the soy sauce, sesame oil, garlic, sugar, lime juice and salt. Cover with cling wrap. Let it sit room temperature for an hour or in the refrigerator for 8 hours.
Cook the steak. Heat up 1 tablespoon of vegetable oil in a large cast iron or skillet over medium-high heat. Remove the steak from bowl and let the marinade drip off. Add the steak and cook for a total of 6-8 minutes, flipping every 2 minutes, until your desired doneness. Let the steak rest for 10 minutes before slicing.
Make the corn salad. Meanwhile, make the corn salad. Reduce heat to medium heat and in the same skillet, melt the butter. Add the corn, garlic, thyme, scallions, jalapenos, and salt and pepper. Cook until the corn is caramelized, about 5-6 minutes. Remove from heat and add the tomatoes and lime juice.
Assemble the bowls. In four bowls, evenly add the rice. Add the corn in each and then the steak.