Too hot to turn on the oven? This Steak Avocado Corn Bowl is for you.
It is fresh, light, and full of bright summer flavors. You can have a restaurant-quality meal on the table in just 30 minutes tonight.
Why This Recipe Is a Winner
This bowl is the ultimate healthy reset for your busy week. It is packed with high-quality protein to keep you feeling full. The combination of warm steak and cool avocado is truly satisfying.
You will love how simple the cleanup is. Everything comes together in one skillet. It is the perfect stress-free dinner for a warm summer evening.
Simple Method
Do not be intimidated by searing steak at home. This method is beginner-friendly and very reliable. We use a hot skillet to get a perfect crust every time.
The corn gets charred in the same pan for extra flavor. You will feel like a pro chef in your own kitchen. Dinner is served before you know it.
Ingredients You’ll Need
This recipe uses mostly pantry staples and fresh seasonal produce.
- 12 oz flank steak, room temperature
- 1 cup fresh corn kernels
- 1 large avocado, pitted and sliced
- 2 cups cooked brown rice
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 0.25 cup fresh cilantro, chopped
- 1 lime, juiced
Step-by-Step
- Pat the flank steak dry and season both sides with kosher salt, black pepper, smoked paprika, and garlic powder.
- Heat 1 tablespoon of olive oil in a cast-iron skillet over medium-high heat until shimmering.
- Place steak in the skillet and sear for 4 to 5 minutes per side for medium-rare; remove from heat and let rest for 10 minutes.
- Wipe the skillet clean, add the remaining 1 tablespoon of olive oil, and increase heat to high.
- Add corn kernels to the skillet and cook undisturbed for 2-3 minutes until charred, then toss and cook for another 2 minutes.
- In a small mixing bowl, whisk together the lime juice and chopped cilantro.
- Slice the rested steak against the grain into 0.5-inch thick strips.
- Distribute the cooked brown rice into two bowls.
- Arrange the sliced steak, roasted corn, and sliced avocado over the rice.
- Drizzle the cilantro-lime mixture over each bowl and serve immediately.
Best Ways to Enjoy It
Serve this bowl warm with an extra lime wedge on the side. The citrus really makes the roasted corn flavors pop. It is visually stunning and tastes even better.
Pair this with a cold glass of sparkling water. It is a fresh and light way to end your day. Enjoy it on the patio for a true summer experience.
Keep It Fresh
Store the steak and corn in an airtight container in the fridge. They will stay fresh for up to three days. Keep the avocado separate until you are ready to eat.
Reheat the steak gently in a skillet over low heat. This keeps it tender and juicy. This recipe is also great for prep-ahead lunches during the week.
Recipe Tips
- Don’t skip patting the steak dry for a better sear.
- Let the steak rest for the full 10 minutes.
- Use a cast-iron skillet for the best char on the corn.
- Slice against the grain to ensure every bite is tender.
- Use frozen corn if fresh is not in season.
- Add a pinch of red pepper flakes for a spicy kick.
- Ensure your steak is room temperature before cooking.
Ways to Switch It Up
- Swap brown rice for quinoa or cauliflower rice.
- Add black beans for extra fiber and protein.
- Use cherry tomatoes for a burst of color and juice.
- Try shrimp instead of steak for a lighter version.
Common Questions
Can I use a different cut of steak?
Yes, sirloin or skirt steak work beautifully here. Just adjust the cook time based on the thickness of the meat. Always slice against the grain for tenderness.
How do I know when the corn is ready?
Look for dark golden brown spots on the kernels. Do not stir too often while it cooks. Letting it sit undisturbed creates that delicious fire-roasted flavor.
I hope this fresh bowl brings a little sunshine to your dinner table. It is the perfect way to fuel your body with goodness. Happy cooking!
— Katie Wood
Ingredients
- 12 oz flank steak, room temperature
- 1 cup fresh corn kernels
- 1 large avocado , pitted and sliced
- 2 cups cooked brown rice
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 0.25 cup fresh cilantro, chopped
- 1 lime , juiced
Instructions
- Pat the flank steak dry and season both sides with kosher salt, black pepper, smoked paprika, and garlic powder.
- Heat 1 tablespoon of olive oil in a cast-iron skillet over medium-high heat until shimmering.
- Place steak in the skillet and sear for 4 to 5 minutes per side for medium-rare; remove from heat and let rest for 10 minutes.
- Wipe the skillet clean, add the remaining 1 tablespoon of olive oil, and increase heat to high.
- Add corn kernels to the skillet and cook undisturbed for 2-3 minutes until charred, then toss and cook for another 2 minutes.
- In a small mixing bowl, whisk together the lime juice and chopped cilantro.
- Slice the rested steak against the grain into 0.5-inch thick strips.
- Distribute the cooked brown rice into two bowls.
- Arrange the sliced steak, roasted corn, and sliced avocado over the rice.
- Drizzle the cilantro-lime mixture over each bowl and serve immediately.
