Steak Dinner with Mexican Rice & Jalapeño Corn Salsa

Some dinners don't need fancy ingredients to feel special.

This steak dinner came together with perfectly seasoned steak, homemade Mexican rice, and a fresh corn salsa made with sweet corn, jalapeños, onion, and lime.

The combination is simple, colorful, and packed with flavor.

One thing I've learned is that cooking steak isn't just about the seasoning.

It's about the preparation.

Before my steaks ever hit the pan, I pat them dry, season them well, and let them rest while the pan heats up. That little bit of patience helps build a better crust and keeps the seasoning where it belongs.

As for my seasoning blend...

That's one recipe staying in my kitchen for now. 😉

Maybe someday it'll be available in a Mariposas seasoning jar.

Family Tip

Serve everything family-style and let everyone build their own plate. Some want extra rice, some load up on the corn salsa, and everyone gets exactly what they love in a bowl or wrapped on warm tortilla.

🥩 Steak

Ingredients

• 2–3 lbs steak (flank, skirt, sirloin, or your favorite)

• 2 tbsp butter

• 1 tbsp oil

• Your favorite steak seasoning (or salt, pepper, garlic powder, onion powder, smoked paprika)

Directions

1. Pat the steak completely dry.

2. Season generously on both sides.

3. Let it rest while your pan heats.

4. Heat a cast-iron skillet over medium-high heat with oil.

5. Sear 3–5 minutes per side depending on thickness.

6. Add butter during the last minute and spoon it over the steak.

7. Rest 10 minutes before slicing against the grain.

Kitchen Tip: I have my own homemade seasoning blend I use for steak. It's one of my favorite kitchen staples—and maybe one day it'll become a Mariposas seasoning!

Homemade Mexican Rice

Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 6–8

Ingredients

• 2 cups long-grain white rice

• 3 Roma tomatoes

• ¼ white onion

• 2 garlic cloves

• 2 cups chicken broth

• 1 cup water

• 2 tablespoons vegetable oil

• 1 tablespoon tomato bouillon (Knorr Caldo de Tomate con Sabor de Pollo)

• ½ teaspoon cumin (optional)

• Salt and pepper to taste

Optional Add-Ins

• ½ cup carrots, diced

• ½ cup peas

• 1 jalapeño or serrano pepper (whole, for flavor)

• Fresh cilantro for garnish

Instructions

1. Rinse the Rice

Rinse the rice under cold water until the water runs mostly clear. Drain well.

2. Blend the Tomato Base

In a blender, combine:

• Roma tomatoes

• Onion

• Garlic

• Chicken broth

• Water

Blend until completely smooth.

3. Toast the Rice

Heat the oil in a large skillet or saucepan over medium heat.

Add the rice and stir constantly for 8–10 minutes, until it turns a light golden color. Don't rush this step—it gives the rice its signature flavor and helps keep the grains separate.

4. Add the Tomato Mixture

Carefully pour the blended tomato mixture into the toasted rice. It will bubble, so stir carefully.

Add:

• Tomato bouillon

• Cumin (if using)

• Salt and pepper to taste

If using carrots, peas, or a whole jalapeño, add them now.

5. Cook

Bring to a gentle boil.

Reduce the heat to low, cover with a lid, and cook for 18–20 minutes.

Avoid lifting the lid while it cooks.

6. Rest

Turn off the heat and let the rice sit, covered, for 10 minutes.

Fluff gently with a fork before serving.

Mariposas Kitchen Tips ❤️

• Toasting the rice is the secret to fluffy, authentic Mexican rice.

• Blend fresh tomatoes instead of using canned tomato sauce for a lighter, fresher flavor.

• Let the rice rest after cooking—this keeps the grains fluffy.

• If you like a little heat, cook a whole jalapeño with the rice and remove it before serving. It adds flavor without making the rice overly spicy.

Jalapeño Corn Salsa

Ingredients

• 3 cups corn (fresh, frozen, or canned)

• 1 jalapeño, diced

• ¼ cup diced red onion

• Juice of 1 lime

• 2 tbsp chopped cilantro

• Salt

• Pepper

• ½ tsp garlic powder

Directions

Mix everything together and chill for at least 15 minutes before serving.

Serve Together

Pile sliced steak on a platter, add fluffy Mexican rice and fresh corn salsa, then let everyone build their own plate. It's a simple meal that feels like a restaurant dinner but is easy enough for a weeknight. If you have leftovers, the steak is great the next day in tacos, burritos, quesadillas, or salads.