Description
This Flank Steak Avocado Corn Bowl features marinated flank steak, fresh vegetables, and creamy avocado served over quinoa or brown rice. It’s a colorful, nutritious meal that’s perfect for lunch or dinner, and can be easily customized to suit your taste. Enjoy a burst of flavors in every bite!
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Once rested, slice the steak against the grain into thin strips. This will help keep the meat tender and easy to chew.
- 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.
- While the corn is cooking, chop the cherry tomatoes in half and dice the red onion. Set them aside in a bowl.
- 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.
- 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.
- Spoon the cooked corn over the quinoa or rice, distributing it evenly.
- Next, add the sliced flank steak on top of the corn. Make sure to arrange it nicely for a beautiful presentation.
- Scatter the halved cherry tomatoes and diced red onion over the steak. This adds a fresh crunch and vibrant color to your bowl.
- 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.
- Pour the lime dressing over the entire bowl, ensuring everything gets a nice coating of flavor.
- 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.
- This dish is best enjoyed fresh. Serve the steak avocado corn bowl immediately while the steak is warm and the avocados are fresh.
- Feel free to customize your bowl with additional toppings like shredded cheese, black beans, or even a dollop of sour cream if you desire.
- 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.
- Enjoy!
Notes
- For a spicier kick, consider adding jalapeños.
- Prep Time: 30 minutes
- Cook Time: 25 minutes