Summer evenings are made for fresh flavors and quick, satisfying meals. You want something filling but you do not want to stand over a hot stove for hours. This Steak Avocado Corn Bowl is the perfect answer for your busy weeknights.
It delivers juicy protein and vibrant vegetables in one beautiful dish. You will love how the sweet corn pairs with the savory steak. It feels like a restaurant-quality meal right in your own kitchen.
Why This Recipe Is a Winner
This recipe is a lifesaver for anyone looking for a healthy reset. It is packed with fiber and high-quality protein to keep you energized. You can feel good about serving this to your whole family. It is naturally gluten-free and uses simple, whole ingredients.
The colors are bright and the textures are incredibly satisfying. It is also a fantastic choice for your weekly meal prep routine. You can assemble these bowls quickly and enjoy them all week long.
Simple Cooking Method
You do not need fancy equipment to make this Steak Avocado Corn Bowl. A simple cast-iron skillet does most of the heavy lifting. You will sear the steak and char the corn in the same pan. This keeps the cleanup minimal and the flavor maximum.
Even if you are a beginner, you can master this steak. Resting the meat is the secret to tender, juicy results every time. You will be amazed at how quickly it all comes together.
Ingredients You’ll Need
These ingredients are mostly pantry staples and fresh produce from your local market.
- 1 lb flank steak, room temperature
- 1 cup cooked quinoa or brown rice
- 1 large avocado, pitted and sliced
- 1 cup sweet corn kernels
- 0.5 cup black beans, rinsed and drained
- 0.25 cup red onion, finely diced
- 2 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 0.5 tsp cracked black pepper
- 1 lime, juiced
- 0.25 cup fresh cilantro, chopped
Step-by-Step Directions
- Pat the steak dry with paper towels and season thoroughly with cumin, smoked paprika, salt, and black pepper.
- Heat 1 tablespoon of olive oil in a cast-iron skillet over medium-high heat until shimmering.
- Place the steak in the skillet and sear for 4 to 5 minutes per side until the internal temperature reaches 135°F (57°C) for medium-rare.
- Transfer the steak to a cutting board and allow it to rest for 10 minutes to retain juices.
- While the steak rests, add the corn kernels to the same skillet and cook undisturbed for 2 minutes to achieve a char, then stir and cook for 2 more minutes.
- Slice the rested steak against the grain into thin strips.
- Distribute the cooked grains into two serving bowls.
- Arrange the sliced steak, charred corn, black beans, and diced red onion over the grain base.
- Top each bowl with avocado slices.
- Drizzle the assembly with lime juice and the remaining tablespoon of olive oil.
- Garnish with chopped cilantro and serve.
Best Ways to Enjoy It
Serve these bowls warm while the corn is still smoky. You can add a dollop of creamy Greek yogurt for extra protein. A few tortilla chips on the side add a nice crunch. These are perfect for easy weekday lunches at your desk.
How to Store Leftovers
Store the steak and grains in an airtight container for three days. Keep the avocado separate so it stays fresh and green. Reheat the steak gently so it does not become tough. You can also enjoy this bowl cold as a steak salad. It is a great way to save time tomorrow.
Tips for Best Results
- Always let your steak reach room temperature before cooking.
- Don’t skip the resting time for the juiciest steak.
- Use a very hot pan to get that perfect brown crust.
- Char the corn without stirring to get those smoky dark spots.
- Slice the steak against the grain for maximum tenderness.
- Add the lime juice right before serving to keep flavors bright.
- Swap quinoa for cauliflower rice for a lower-carb version.
Easy Flavor Ideas
- Add pickled jalapeños for a spicy summer kick.
- Use grilled chicken breast if you prefer poultry over steak.
- Stir in some feta cheese for a salty, tangy twist.
- Try roasted sweet potatoes instead of grains in the fall.
Common Questions
Can I use frozen corn?
Yes, frozen corn works perfectly for this recipe. Just thaw it and pat it dry before charring. You will still get that great smoky flavor in the pan.
What is the best steak cut for this?
Flank steak or skirt steak are the best choices. They cook quickly and have excellent beefy flavor. Just remember to slice them thinly against the grain.
I hope this bowl brings a little bit of ease to your busy week. It is proof that healthy eating can be both simple and delicious. Enjoy every bite of your fresh creation!
— Katie Wood
Ingredients
- 1 lb flank steak, room temperature
- 1 cup cooked quinoa or brown rice
- 1 large avocado , pitted and sliced
- 1 cup sweet corn kernels
- 0.5 cup black beans, rinsed and drained
- 0.25 cup red onion, finely diced
- 2 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 0.5 tsp cracked black pepper
- 1 lime , juiced
- 0.25 cup fresh cilantro, chopped
Instructions
- Pat the steak dry with paper towels and season thoroughly with cumin, smoked paprika, salt, and black pepper.
- Heat 1 tablespoon of olive oil in a cast-iron skillet over medium-high heat until shimmering.
- Place the steak in the skillet and sear for 4 to 5 minutes per side until the internal temperature reaches 135°F (57°C) for medium-rare.
- Transfer the steak to a cutting board and allow it to rest for 10 minutes to retain juices.
- While the steak rests, add the corn kernels to the same skillet and cook undisturbed for 2 minutes to achieve a char, then stir and cook for 2 more minutes.
- Slice the rested steak against the grain into thin strips.
- Distribute the cooked grains into two serving bowls.
- Arrange the sliced steak, charred corn, black beans, and diced red onion over the grain base.
- Top each bowl with avocado slices.
- Drizzle the assembly with lime juice and the remaining tablespoon of olive oil.
- Garnish with chopped cilantro and serve.
