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Turn up the heat by using another Fustini's spice-infused olive oil. Also, using Fustini's Scorpio Salt in place of Kosher salt will dissolve throughout the dish to evenly distribute the heat. Adapted from delish.com
Drizzle 1 tablespoon of olive oil over the steaks. Rub all over with chili powder, cumin, oregano and paprika. Season both sides with salt and pepper. In a large skillet over medium-high heat, add steak and cook until seared on both sides and done to your preference (about 4 minutes per side for medium-rare). Let rest 10 minutes before slicing.
In a large bowl, combine corn, remaining tablespoon of olive oil, red onion, jalapeno, lime juice, balsamic and cilantro. Season with salt and pepper. Set aside.
Divide cooked rice among 4 bowls, then top each with lettuce, cherry tomatoes, corn salsa, cooked steak, cheese, avocado slices and sour cream. Squeeze fresh lime juice over top and garnish with more cilantro.
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