Steak Avocado Corn Bowl Recipe

Introduction

The Steak Avocado Corn Bowl is a vibrant and satisfying meal that combines tender, flavorful steak with creamy avocado and sweet corn. Perfect for lunch or dinner, this bowl is both nutritious and delicious, offering a colorful mix of textures and tastes that will keep you coming back for more.

Ingredients

• 1 lb flank steak
• 2 ripe avocados
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup cherry tomatoes, halved
• 1 cup cooked quinoa or brown rice
• 1 small red onion, diced
• 1 lime, juiced
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Optional: hot sauce or salsa for serving

Instructions

1. Step 1: In a small bowl, combine 2 tablespoons 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. Step 2: Preheat your grill to medium-high heat or heat a skillet over medium-high heat with a splash of olive oil.
3. Step 3: Cook the marinated steak on the grill or skillet for 4-5 minutes per side for medium-rare, or until it reaches desired doneness (130°F for medium-rare, 145°F for medium).
4. Step 4: Remove the steak from heat and let it rest for 10 minutes to allow the juices to redistribute.
5. Step 5: Slice the rested steak against the grain into thin strips for tenderness.
6. Step 6: Prepare the corn: grill fresh corn for about 10 minutes, sauté frozen corn in a skillet with olive oil for 5-7 minutes, or drain and rinse canned corn.
7. Step 7: While the corn cooks, halve the cherry tomatoes and dice the red onion. Place them in a bowl.
8. Step 8: Cut avocados in half, remove pits, scoop out the flesh, and slice into thin pieces or cubes. Drizzle with lime juice to prevent browning.
9. Step 9: In a large bowl or individual bowls, place a base of cooked quinoa or brown rice.
10. Step 10: Layer sliced steak, corn, cherry tomatoes, diced onion, and avocado over the base.
11. Step 11: Squeeze fresh lime juice over the bowl to add brightness and flavor.
12. Step 12: Sprinkle chopped fresh cilantro on top for freshness. Add hot sauce or salsa if desired for some heat.
13. Step 13: Serve immediately while the steak is warm and the vegetables are crisp.

Tips & Variations

• For extra smoky flavor, grill the corn alongside the steak to get a charred taste.
• Substitute flank steak with skirt steak or sirloin for similar results.
• Add toppings like shredded cheese, black beans, or a dollop of Greek yogurt for creaminess.
• Drizzle a bit of olive oil or additional lime juice on the avocado to keep it fresh longer.

Storage

Store leftovers in airtight containers in the refrigerator, ideally separating the avocado from other ingredients to prevent browning. Consume within 2 days for best freshness. Reheat the steak and grains gently, and add fresh avocado and toppings after warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of steak for this recipe?

Yes, skirt steak or sirloin are great alternatives to flank steak and will work well with this recipe.

How do I prevent the avocado from browning?

Drizzle fresh lime juice over the sliced avocado and store it separately from other ingredients. Consuming the bowl soon after assembly also helps maintain its bright color.

Steak Avocado Corn Bowl Recipe

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★★★★★

4.9 from 108 reviews

This Steak Avocado Corn Bowl is a vibrant and nutritious meal perfect for any time of day. Featuring tender marinated flank steak, creamy avocado, sweet corn, fresh cherry tomatoes, and a hearty base of quinoa or brown rice, this recipe balances bold flavors and wholesome ingredients. Easy to prepare with grilling or stovetop methods, it offers a satisfying combination of textures and tastes with a zesty lime finish and fresh cilantro garnish.

• Author: Sienna
• 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 1x2x3x

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 Base

• 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

• Hot sauce or salsa for serving

Instructions

1. Marinate the Steak: In a small bowl, combine 2 tablespoons olive oil, 1 teaspoon cumin, 1 teaspoon chili powder, and a pinch of salt and pepper. Rub this marinade 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 a deeper flavor.
2. Preheat the 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 flank steak on the hot grill or skillet. Cook about 4-5 minutes per side for medium-rare doneness (130°F internal temperature) or longer if preferred. Use a meat thermometer for accuracy.
4. Rest the Steak: Remove the steak from heat and let it rest for 10 minutes to allow the juices to redistribute, ensuring a juicy result.
5. Slice the Steak: Slice the rested steak thinly against the grain to maximize tenderness and ease of chewing.
6. Cook the Corn: If using fresh corn, grill it on the same heat for about 10 minutes, turning occasionally until charred. If frozen, sauté corn kernels in a skillet with olive oil for 5-7 minutes until heated through. If canned, drain and rinse well.
7. Prepare the Vegetables: While the corn cooks, halve the cherry tomatoes and dice the red onion. Set these aside in a bowl.
8. Prepare the Avocados: Cut avocados in half, remove pits, scoop out the flesh, and slice or cube as desired. Drizzle lime juice over the avocado pieces to prevent browning.
9. Prepare the Base: Place cooked quinoa or brown rice into a large bowl or individual serving bowls as the foundation for the dish.
10. Layer the Ingredients: Add the sliced steak on top of the base, followed by the cooked corn, cherry tomatoes, diced red onion, and avocado pieces.
11. Add Lime Juice: Squeeze fresh lime juice evenly over the assembled bowl to brighten flavors and add zest.
12. Garnish: Sprinkle freshly chopped cilantro over the bowl. Optionally drizzle hot sauce or add a spoonful of salsa for extra heat and flavor.
13. Serve Immediately: Enjoy this bowl fresh while the steak is warm and vegetables remain crisp.
14. Customize Your Bowl: Add extras like shredded cheese, black beans, or a dollop of Greek yogurt for added creaminess and protein as you prefer.
15. Store Leftovers: Keep leftover components in airtight containers in the refrigerator, storing avocado separately to minimize browning.
16. Choosing the Right Steak: Flank steak is recommended for its flavor and tenderness when cooked properly, but skirt steak or sirloin can also be used.
17. Cooking the Corn for Smokiness: Grilling the corn adds a delicious charred, smoky flavor if desired.

Notes

• Allow the steak to rest after cooking to keep it juicy.
• Use a meat thermometer for best doneness results.
• Lime juice prevents avocado browning and enhances brightness.
• Customize with optional toppings to suit your taste preferences.
• Store leftover ingredients separately to maintain freshness, especially the avocado.
• Flank steak provides a flavorful and tender cut ideal for this bowl.
• Grilled corn adds a smoky depth but sautéed or canned corn works well too.

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