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A vibrant steak avocado corn bowl with charred corn and fresh cilantro
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Steak Avocado Corn Bowl - Prepper Protein

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 2 servings
Calories: 650kcal

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.