Steak Avocado Corn Bowl Recipe
This Steak Avocado Corn Bowl is a vibrant, nutritious meal featuring juicy marinated flank steak, creamy avocado, sweet corn, and fresh vegetables layered over a base of quinoa or brown rice. Perfect for a wholesome lunch or dinner, it combines smoky grilled flavors with fresh, zesty lime and cilantro for a deliciously satisfying bowl.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Steak and Marinade
- 1 lb flank steak
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Vegetables and Bowl Ingredients
- 2 ripe avocados
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1 small red onion, diced
- 1 lime, juiced
- 1 cup cooked quinoa or brown rice
- Fresh cilantro, chopped (for garnish)
- Optional: hot sauce or salsa for serving
Instructions
- Marinate the Steak: In a small bowl, combine olive oil, cumin, chili powder, salt, and pepper. Rub this mixture all over the flank steak. Let it marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator for enhanced flavor.
- Preheat the Grill or Skillet: Heat your grill to medium-high or warm a skillet over medium-high heat, adding a splash of olive oil if using the skillet.
- Cook the Steak: Place the marinated flank steak on the hot grill or skillet. Cook about 4-5 minutes per side for medium-rare or until desired doneness is reached (130°F for medium-rare, 145°F for medium). Use a meat thermometer for accuracy.
- Rest the Steak: Remove the steak from heat and let it rest for 10 minutes to allow juices to redistribute, ensuring tenderness and juiciness.
- Slice the Steak: Cut the steak against the grain into thin strips for maximum tenderness.
- Cook the Corn: For fresh corn, grill alongside the steak for about 10 minutes until charred, turning occasionally. Frozen corn can be sautéed in a skillet with olive oil for 5-7 minutes, while canned corn should be drained and rinsed.
- Prepare the Vegetables: Halve the cherry tomatoes and dice the red onion. Place them in a bowl and set aside.
- Prepare the Avocados: Halve the avocados, remove the pits, and scoop out the flesh. Slice or cube the avocado, then drizzle with lime juice to prevent browning.
- Prepare the Base: In serving bowls, add cooked quinoa or brown rice as the base layer.
- Layer the Ingredients: Arrange the sliced steak, corn, cherry tomatoes, red onion, and avocado on top of the grain base.
- Add Lime Juice: Squeeze fresh lime juice over the entire bowl to add brightness and flavor.
- Garnish: Sprinkle with chopped cilantro. Optionally, add hot sauce or salsa for extra heat.
- Serve Immediately: Enjoy the bowl fresh to appreciate the warm steak and crisp vegetables.
- Customize Your Bowl: Add extra toppings like shredded cheese, black beans, or Greek yogurt if desired for additional flavor and creaminess.
- Store Leftovers: Store any leftovers in airtight containers in the refrigerator, keeping components separate to maintain freshness, especially the avocado.
Notes
- Marinate the steak in advance to enhance flavor and tenderness.
- Use a meat thermometer for perfect doneness every time.
- If fresh corn is not available, frozen or canned corn are great alternatives.
- Drizzling lime juice on avocado prevents it from browning quickly.
- Serve immediately for best texture and flavor, especially while steak is warm and veggies are fresh.
- Customize with additional toppings or sides for variety.
Keywords: steak bowl, avocado bowl, corn bowl, grilled steak recipe, healthy bowl, quinoa bowl, gluten free dinner
Find it online: https://dailysimplerecipe.com/steak-avocado-corn-bowl-recipe/
