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Steak Avocado Corn Bowl Recipe

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★★★★★

4.5 from 122 reviews

This Steak Avocado Corn Bowl is a vibrant and nutritious meal featuring tender marinated flank steak, creamy avocado, sweet corn, fresh cherry tomatoes, and a base of quinoa or brown rice. The bowl is elevated with zesty lime juice, aromatic cumin and chili seasoning, and fresh cilantro, making it a flavorful and balanced dish perfect for any lunch or dinner.

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 Base

  • 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

Garnish and Optional

  • Fresh cilantro, chopped (for garnish)
  • Optional: 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 over the flank steak and let it marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator for deeper flavor.
  2. Preheat the Grill or Skillet: Preheat your grill to medium-high heat. Alternatively, heat a skillet over medium-high heat with a splash of olive oil.
  3. Cook the Steak: Place the marinated steak on the grill or skillet. Cook for about 4-5 minutes per side for medium-rare, or adjust time for your preferred doneness. Use a meat thermometer to ensure the temperature reaches 130°F for medium-rare or 145°F for medium.
  4. Rest the Steak: Remove the steak from heat and let it rest for 10 minutes to allow juices to redistribute, ensuring a juicy and tender meat.
  5. Slice the Steak: Slice the rested steak thinly against the grain to maximize tenderness.
  6. Cook the Corn: For fresh corn, grill it alongside the steak for about 10 minutes, turning occasionally until charred. For frozen corn, sauté it in a skillet with a bit of olive oil for 5-7 minutes until heated through. For canned corn, drain and rinse before use.
  7. Prepare the Vegetables: Halve the cherry tomatoes and dice the red onion, placing them in a bowl.
  8. Prepare the Avocados: Halve and pit the avocados, scoop out the flesh, and slice into thin pieces or cubes. Drizzle lime juice over the avocado to prevent browning.
  9. Prepare the Base: In serving bowls, start with a base of cooked quinoa or brown rice.
  10. Layer the Ingredients: Top the quinoa or rice with sliced steak, cooked corn, cherry tomatoes, diced onion, and avocado slices.
  11. Add Lime Juice: Squeeze fresh lime juice over the assembled bowl to add brightness and freshness.
  12. Garnish: Sprinkle chopped fresh cilantro on top. Add hot sauce or salsa if desired for extra flavor and heat.
  13. Serve Immediately: Serve the bowl fresh, enjoying the warm steak and crisp vegetables together.
  14. Customize Your Bowl: Add toppings like shredded cheese, black beans, or Greek yogurt for extra flavor and texture.
  15. Store Leftovers: Store any leftovers separately in airtight containers in the refrigerator, especially keeping avocado separate to prevent browning.
  16. Choosing the Right Steak: Flank steak is recommended for its flavor and tenderness, but skirt steak or sirloin can be used as alternatives.
  17. Cooking the Corn (Optional): Grill the corn for a smoky, charred flavor to enhance the dish.

Notes

  • Marinating the steak for longer boosts flavor significantly.
  • Resting the steak is crucial for juicy meat.
  • Using fresh corn and grilling it adds a smoky depth to the bowl.
  • Prevent avocado browning by drizzling lime juice before assembling.
  • The recipe is versatile: substitute quinoa for brown rice or add additional toppings.
  • Store ingredients separately to maintain freshness if making ahead.

Keywords: steak bowl, avocado bowl, grilled steak, corn recipe, healthy lunch, quinoa bowl, brown rice bowl, summer bowls, easy steak recipe

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