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Steak Avocado Corn Bowl Recipe

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★★★★★

4.6 from 535 reviews

A vibrant and flavorful Steak Avocado Corn Bowl featuring marinated and grilled flank steak served atop quinoa or brown rice, complemented by fresh avocado, cherry tomatoes, sautéed or grilled corn, and a zesty lime-cilantro dressing. This hearty bowl balances protein, healthy fats, and fresh vegetables for a nutritious and satisfying meal perfect for lunch or dinner.

Ingredients

Scale

Steak Marinade and Steak

  • 1 lb flank steak
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Salad Components

  • 2 ripe avocados
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, diced
  • 1 cup cooked quinoa or brown rice
  • 1 lime, juiced
  • Fresh cilantro, chopped (for garnish)

Optional Toppings

  • Hot sauce or salsa for serving

Instructions

  1. Marinate the Steak: In a small bowl, combine olive oil, cumin, chili powder, salt, and pepper. Rub the mixture all over the flank steak and let it marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.
  2. Preheat Grill or Skillet: Preheat your grill to medium-high heat or heat a skillet over medium-high heat with a splash of olive oil.
  3. Cook the Steak: Place the marinated steak on the hot grill or skillet. Cook for about 4-5 minutes per side for medium-rare, or longer to your preferred doneness. Use a meat thermometer for accuracy: 130°F for medium-rare, 145°F for medium.
  4. Rest the Steak: Remove steak from heat and let it rest for 10 minutes to allow juices to redistribute, ensuring a juicy cut.
  5. Slice the Steak: Slice the steak thinly against the grain to maximize tenderness.
  6. Cook the Corn: For fresh corn, grill alongside steak for about 10 minutes until charred, turning occasionally. For frozen corn, sauté in a skillet with olive oil for 5-7 minutes until heated. For canned corn, simply drain and rinse.
  7. Prepare the Vegetables: Halve the cherry tomatoes and dice the red onion, then set aside in a bowl.
  8. Prepare the Avocados: Halve and pit the avocados, scoop out the flesh, and slice or cube as preferred. Drizzle lime juice over avocado to prevent browning.
  9. Prepare the Base: Place cooked quinoa or brown rice in a large serving bowl or individual bowls.
  10. Layer the Ingredients: Arrange sliced steak, corn, cherry tomatoes, diced onion, and avocado on top of the grain base.
  11. Add Lime Juice: Squeeze fresh lime juice over the assembled bowl to add brightness and enhance flavors.
  12. Garnish: Sprinkle chopped fresh cilantro over the bowl and add hot sauce or salsa if desired for extra flavor and heat.
  13. Serve Immediately: Enjoy the bowl while the steak is warm and the vegetables are fresh and crisp.
  14. Customize Your Bowl: Optionally add shredded cheese, black beans, or a dollop of Greek yogurt to suit your taste.
  15. Store Leftovers: Store any leftovers in airtight containers in the refrigerator, keeping components like avocado separate to maintain freshness.
  16. Choosing the Right Steak: Flank steak is preferred for its flavor and tenderness, but skirt steak or sirloin can also be used.

Notes

  • Marinating the steak for longer enhances flavor but at least 30 minutes is recommended.
  • Resting the steak after cooking is essential for juicy, tender meat.
  • Lime juice helps prevent avocado browning and adds a refreshing tang.
  • Cooking corn on the grill adds a smoky flavor, but sautéing is a convenient alternative.
  • Store components separately to maintain freshness when saving leftovers.
  • Adjust seasoning and toppings based on personal preference and dietary needs.

Keywords: Steak bowl, avocado bowl, grilled steak, corn bowl, healthy steak recipe, quinoa bowl, easy dinner, summer bowl

Find it online: https://trendytasterecipes.com/steak-avocado-corn-bowl-recipe/