Description
This Healthy Steak Avocado Corn Bowl combines savory flank steak, fresh avocados, and sweet corn for an easy, flavorful meal that’s perfect for any weeknight dinner.
Ingredients
Scale
- 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
- hot sauce or salsa optional, for serving
Instructions
- Combine the olive oil, cumin, chili powder, salt, and pepper in a small bowl.
- 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.
- Preheat your grill to medium-high heat or heat a skillet over medium-high heat with a splash of olive oil.
- Place the marinated flank steak on the grill or skillet, cooking for 4-5 minutes per side for medium-rare.
- Remove the steak from heat and let it rest for about 10 minutes before slicing against the grain into thin strips.
- If using fresh corn, grill it alongside the steak for about 10 minutes, turning occasionally. For frozen corn, sauté in a skillet for 5-7 minutes, and for canned corn, drain and rinse.
- While the corn is cooking, halve the cherry tomatoes, dice the red onion, and slice or cube the avocados, drizzling with lime juice to prevent browning.
- In serving bowls, start with a base of cooked quinoa or brown rice, then layer sliced steak, corn, cherry tomatoes, diced red onion, and avocado on top.
- Squeeze fresh lime juice over the bowls and add chopped cilantro. Include hot sauce or salsa if desired.
- Serve immediately, ensuring the steak is warm and the vegetables are crisp.
Notes
Marinating the steak for longer enhances its flavor.
Feel free to customize the bowl with your favorite vegetables or grains.
Serve fresh for the best flavor and texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 10g
- Protein: 32g
- Cholesterol: 90mg