Steak Avocado Corn Bowl: A Delicious and Nutritious Recipe for Any Meal

Steak Avocado Corn Bowl is a delightful dish that brings together the rich flavors of perfectly grilled steak, creamy avocado, and sweet corn, creating a meal that is both satisfying and nutritious. This recipe is not just a feast for the taste buds; it also tells a story of culinary fusion, combining elements from various cuisines to create a bowl that is as vibrant as it is delicious. The origins of this dish can be traced back to the heart of Mexican cuisine, where fresh ingredients and bold flavors reign supreme.

People love the Steak Avocado Corn Bowl for its incredible taste and texture. The tender, juicy steak pairs beautifully with the buttery avocado, while the corn adds a delightful crunch that elevates the entire experience. Plus, it’s a convenient option for busy weeknights or meal prep, allowing you to enjoy a gourmet meal in no time. Whether you’re looking to impress guests or simply treat yourself, this Steak Avocado Corn Bowl is sure to become a favorite in your kitchen!

Ingredients:

• 1 lb flank steak
• 2 ripe avocados
• 1 cup corn kernels (fresh or frozen)
• 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, for garnish
• Optional: hot sauce, for serving

Preparing the Steak

1. **Marinate the Steak**: In a small bowl, combine 2 tablespoons of olive oil, 1 teaspoon of cumin, 1 teaspoon of chili powder, and a pinch of 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 more flavor. 2. **Preheat the Grill or Skillet**: If you’re using a grill, preheat it to medium-high heat. If you’re using a skillet, heat it over medium-high heat and add a splash of olive oil. 3. **Cook the Steak**: Once the grill or skillet is hot, place the marinated flank steak on it. Cook for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Use a meat thermometer to check; 130°F is perfect for medium-rare. 4. **Rest the Steak**: After cooking, remove the steak from the heat and let it rest for about 10 minutes. This allows the juices to redistribute, ensuring a juicy steak. 5. **Slice the Steak**: Once rested, slice the steak against the grain into thin strips. This will help keep the meat tender and easy to chew.

Preparing the Corn and Vegetables

6. **Cook the Corn**: If you’re using fresh corn, you can grill it alongside the steak for a smoky flavor. Simply place the corn on the grill for about 10 minutes, turning occasionally until charred. If using frozen corn, you can sauté it in a skillet with a little olive oil over medium heat for about 5-7 minutes until heated through and slightly caramelized. 7. **Prepare the Vegetables**: While the corn is cooking, chop the cherry tomatoes in half and dice the red onion. Set them aside in a bowl. 8. **Make the Dressing**: In a small bowl, whisk together the juice of 1 lime, a pinch of salt, and a drizzle of olive oil. This will be the dressing for your bowl.

Assembling the Bowl

9. **Prepare the Base**: In a large bowl or individual serving bowls, start with a base of cooked quinoa or brown rice. This will provide a hearty foundation for your steak and veggies. 10. **Add the Corn**: Spoon the cooked corn over the quinoa or rice, distributing it evenly. 11. **Layer the Steak**: Next, add the sliced flank steak on top of the corn. Make sure to arrange it nicely for a beautiful presentation. 12. **Add the Vegetables**: Scatter the halved cherry tomatoes and diced red onion over the steak. This adds a fresh crunch and vibrant color to your bowl. 13. **Slice the Avocados**: Cut the avocados in half, remove the pit, and scoop the flesh out with a spoon. Slice the avocado into thin wedges and arrange them on top of the bowl. 14. **Drizzle with Dressing**: Pour the lime dressing over the entire bowl, ensuring everything gets a nice coating of flavor. 15. **Garnish**: Finish off your bowl with a sprinkle of fresh cilantro. If you like a bit of heat, feel free to add a few dashes of hot sauce on top.

Serving Suggestions

16. **Serve Immediately**: This dish is best enjoyed fresh. Serve the steak avocado corn bowl immediately while the steak is warm and the avocados are fresh. 17. **Customize Your Bowl**: Feel free to customize your bowl with additional toppings like shredded cheese, black beans, or even a dollop of sour cream if you desire. 18. **Leftovers**: If you have leftovers, store the components separately in airtight containers in the refrigerator. The steak and corn can be reheated, while the avocado should be added fresh to maintain its texture. 19. **Enjoy

Conclusion:

In summary, the Steak Avocado Corn Bowl is a must-try recipe that brings together the rich flavors of perfectly seasoned steak, creamy avocado, and sweet corn, all nestled in a vibrant bowl that’s as pleasing to the eye as it is to the palate. This dish is not only delicious but also incredibly versatile; you can easily customize it by adding your favorite toppings like fresh cilantro, a squeeze of lime, or even a dollop of sour cream for an extra layer of flavor. For a twist, consider swapping the steak for grilled chicken or shrimp, or even making it vegetarian by using black beans or roasted vegetables as the protein base. The possibilities are endless, and that’s what makes this bowl so exciting! I encourage you to give this Steak Avocado Corn Bowl a try. Whether you’re preparing it for a casual weeknight dinner or impressing guests at a gathering, I promise it will be a hit. Don’t forget to share your experience and any variations you come up with; I’d love to hear how you made this recipe your own! Happy cooking! Print