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A vibrant steak avocado corn bowl with sliced flank steak, charred corn, and creamy avocado over brown rice
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Steak Avocado Roasted Corn Bowl

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 2 servings
Calories: 680kcal

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.