Emmanuel Duverneau

1: Dice red onions and jalapeños and cut tomatoes in half. Add to a bowl with chopped avocado, cilantro, salt, pepper, and lime juice. Mix and set aside.

2: Slice remaining bell peppers and red onions into long strips and set aside.

3: In a pot, add olive oil, rice, and water over medium high heat. Add salt and bay leaves; let come to a boil. Keep mixing until most of the water is absorbed by the rice. Then cover and simmer on low for about 15-20 minutes. Once rice is cooked, add cilantro and lime.

4: While the rice is cooking, season steak and cover with avocado oil. Cook in skillet over medium high heat until it reaches desired doneness. After flipping the steak, coat the cooked sides with the Worcestershire and Tabasco mixture. Remove steak and cut into cubes.

5: In the same skillet, cook the pepper and onion strips.

6: Add 8 cups of water to a large pot, add salt, and bring to a boil. Add corn and cook for 5-7 minutes. Cut corn from the cob once cooled.

7: Using a blender or food processor, combine all sauce ingredients until well combined.

8: In a bowl, add the rice, bell peppers and onions, and lettuce. Then add the avocado mixture and corn. Top with steak and cilantro lime sauce and enjoy!