Cook your rice according to the package, then transfer the cooked rice to your refrigerator to cool (it doesn’t need to be cold, just not hot). Go ahead and set your frozen corn on the counter to thaw a bit.

While the rice cools, pan fry the strip steak with olive oil and a generous amount of the steak seasoning of your choice on both sides. I love to use my cast iron skillets for this.

Keep watch on your strip steak so that you don’t overcook it (cook it how you like it!), but proceed to chop up your veggies in the meantime. Dice the peppers (the more colorful the peppers, the better, in my opinion!) and red onion, then combine them in a large bowl with the kidney beans and corn. Add your rice and stir.

When your strip steak is done, slice into bite-sized pieces and add them to your large bowl of veggies and rice.

Drizzle the olive oil over the mixture, and add more steak seasoning, as well as salt, pepper, and garlic, to taste. Start small – you can always add more.

Finally, peel and dice your avocado(s). I do this last to keep the avocado colorful, since once it meets oxygen, it begins to turn brown. Toss the avocado gently with the rest of the salad.

This salad is meant to be enjoyed as a blend of tender meat, soft rice, and crisp veggies. It can be served hot or cold, so feel free to heat it all up or refrigerate. I serve it just as it is when I toss it together. Delicious!