Healthy Steak Avocado Corn Bowl is a delightful dish that merges the hearty flavors of grilled flank steak with the creamy textures of ripe avocados and the sweetness of corn. It’s the kind of meal that feels nourishing yet fresh, perfect for any time of the day. Topped with vibrant cherry tomatoes and finished with a squeeze of zesty lime, this bowl is an explosion of flavors and colors that you won’t be able to resist.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Healthy Steak Avocado Corn Bowl
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Healthy Steak Avocado Corn Bowl

I first stumbled upon this recipe during a casual weekend gathering, and it quickly became a go-to for easy dinners and potluck dishes. The mix of ingredients not only brings a satisfying crunch but is also a visual feast! Plus, it’s a budget-friendly option that can be prepped in under an hour. I’m excited for you to experience how simple and delicious this Healthy Steak Avocado Corn Bowl truly is!

Why You’ll Love This Recipe

Simple & Quick: This dish comes together in just about an hour, making it a fantastic choice for weeknight dinners.
Irresistible Flavor: The blend of spices on the flank steak creates a savory depth that pairs beautifully with fresh veggies.
Eye-Catching Appeal: Bright colors and varied textures make this bowl as fun to look at as it is to eat!
Flexible Serving: It’s perfect for lunch, dinner, or even meal prep for the week ahead.
Diet-Friendly Options: Easily adaptable for gluten-free diets, and you can substitute the steak to create a vegetarian version with beans or tofu if preferred.

Ingredients You’ll Need

1 lb flank steak: This cut is tender and flavorful, perfect for grilling. If unavailable, sirloin can be a good substitute.
2 ripe avocados: Choose avocados that yield slightly to pressure for optimum creaminess. You can also use guacamole if you’re in a pinch.
1 cup corn kernels: Fresh, frozen, or canned all work well. Grilling fresh corn adds a delightful char that enhances the dish.
1 cup cherry tomatoes: Halved for a burst of sweetness in each bite. Any small tomato will suffice if cherry is not available.
1 cup cooked quinoa or brown rice: Depending on your preference, both options are nutritious bases for your bowl.
1 small red onion: Diced onions add crunch and a mild sweetness. You may replace them with green onions if preferred.
1 lime: Freshly juiced, it brightens all the flavors. Feel free to substitute lemon in a pinch.
2 tablespoons olive oil: This helps to marinate the steak and adds richness. Avocado oil is a great alternative.
1 teaspoon cumin: For a warm, earthy flavor that complements the steak beautifully.
1 teaspoon chili powder: Adds a hint of heat; adjust based on your spice preference.
Salt and pepper to taste: Essential for enhancing the flavors of all ingredients.
Fresh cilantro, chopped, for garnish: Adds freshness and color. If you’re not a fan, green onion or parsley can be a substitute.
Hot sauce or salsa (optional): For those who enjoy an extra kick at the end.

How to Make Healthy Steak Avocado Corn Bowl

Prepare the Marinade: In a small bowl, combine 2 tablespoons of olive oil, 1 teaspoon cumin, 1 teaspoon chili powder, and salt and pepper to taste. This spice mix brings out the best flavors in the flank steak, so don’t skip this step!

Marinate the Steak: Rub the marinade all over the 1 lb flank steak and let it sit for at least 30 minutes at room temperature or refrigerate for up to 2 hours. The longer you marinate, the more flavorful your steak will be.

Heat the Grill or Skillet: Preheat your grill to medium-high heat. If you’re using a skillet, heat it over medium-high with a splash of olive oil to prevent sticking.

Cook the Steak: Once ready, place the marinated flank steak on the grill or in the skillet. Cook for about 4-5 minutes on each side for a medium-rare finish (130°F). Cook longer, around 6-7 minutes per side, if you prefer medium (145°F).

Rest the Steak: After grilling, remove the steak from heat and let it rest for about 10 minutes. This helps the juices redistribute, ensuring each slice is juicy and tender.

Slice the Steak: Once rested, slice the steak thinly against the grain. This technique ensures maximum tenderness in each bite.

Prepare the Corn: If using fresh corn, grill it alongside the steak for about 10 minutes, turning occasionally until charred. For frozen corn, sauté in a skillet with olive oil for 5-7 minutes. If you’re using canned corn, simply drain and rinse it.

Prep the Veggies: While the corn cooks, halve the 1 cup cherry tomatoes, dice your small red onion, and slice or cube the 2 ripe avocados. Drizzle lime juice over the avocados to prevent browning.

Assemble the Bowls: In individual serving bowls, start with a generous base of 1 cup cooked quinoa or brown rice. Layer the sliced steak, corn, cherry tomatoes, diced red onion, and avocados on top.

Finish with Freshness: Squeeze fresh lime juice over each bowl and sprinkle with chopped fresh cilantro. Add a dash of hot sauce or salsa if desired for that extra kick!

Serve Immediately: Enjoy your Healthy Steak Avocado Corn Bowl while the steak is warm, and the veggies are crisp!

Storing & Reheating

The Healthy Steak Avocado Corn Bowl is best enjoyed fresh but can be stored in the refrigerator for up to 3 days in an airtight container. If you need to prepare ahead, keep the components separate until serving to preserve freshness. For freezing, assemble bowls without avocado, which can last up to 3 months. Reheat the steak and corn in a skillet over medium heat until warmed through, though keep in mind some texture and flavor might change after freezing.

Chef’s Helpful Tips

Be careful not to over-marinate the steak, as it can become too salty.
For a more intense flavor, consider adding garlic powder to the marinade.
Make sure your steak is at room temperature before cooking to ensure even doneness.
Use a meat thermometer to check for the perfect doneness.
If you’re making this for meal prep, keep ingredients separate until ready to eat for the best texture.
Experiment with adding your favorite beans or swapping out quinoa for another grain like farro or barley for added variety!

Healthy Steak Avocado Corn Bowl provides a delightful mixture of textures and flavors that can easily become a staple in your meal rotation. Whether it’s a relaxing dinner or a busy weekday lunch, this recipe checks all the boxes. So, don’t hesitate to play around with your favorite components, and make this bowl your own. Enjoy the wholesome goodness!

Recipe FAQs

Can I substitute the steak with another protein?

Absolutely! Chicken, shrimp, or even tofu work great in this recipe. Just adjust the cooking times accordingly. Chicken breast should cook for about 6-7 minutes per side, while shrimp only needs about 2-3 minutes per side.

How do I make this bowl vegetarian?

To convert this Healthy Steak Avocado Corn Bowl to a vegetarian option, simply replace the steak with black beans or grilled vegetables like bell peppers and zucchini. You could also use baked tofu for added protein.

What can I use instead of quinoa or rice?

If you’re looking for alternatives, farro, barley, or even cauliflower rice can make great substitutes. Each option offers a different flavor and texture, but they will all pair beautifully with the other ingredients.

How can I adjust the spice level?

If you like it spicier, feel free to increase the chili powder or add diced jalapeños to the mix. For a milder version, reduce the cumin or skip the chili powder altogether.

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Healthy Steak Avocado Corn Bowl

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Author: Peter
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Grilling
Cuisine: American

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Description

This Healthy Steak Avocado Corn Bowl features the irresistible combination of flank steak, fresh avocados, and sweet corn over a bed of quinoa or brown rice. It’s a quick, nutritious meal that is both satisfying and simple to prepare, making it ideal for busy evenings.

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

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Instructions

Combine olive oil, cumin, chili powder, salt, and pepper in a small bowl. Rub this mix on the flank steak and let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
Preheat the grill to medium-high heat or heat a skillet over medium-high with a splash of olive oil.
Place the marinated flank steak on the hot grill or skillet. Cook for approximately 4-5 minutes per side for medium-rare (130°F), or until it reaches your preferred doneness (145°F is medium).
Remove the steak from heat and allow it to rest for about 10 minutes to redistribute the juices.
Slice the rested steak thinly against the grain.
If using fresh corn, grill alongside the steak for about 10 minutes, turning occasionally until charred. For frozen corn, sauté in a skillet with olive oil for 5-7 minutes. Drain and rinse canned corn.
While the corn is cooking, halve the cherry tomatoes, dice the red onion, and slice or cube the avocados. Drizzle the avocados with lime juice to prevent browning.
In individual serving bowls, place a base of cooked quinoa or brown rice.
Layer the sliced steak, corn, cherry tomatoes, diced red onion, and avocado on top of the base.
Squeeze fresh lime juice over the bowl and garnish with chopped fresh cilantro. Add hot sauce or salsa if desired.
Serve immediately while the steak is warm and the vegetables are crisp.

Notes

For added flavor, marinate the steak longer in the refrigerator.
Feel free to customize the toppings with your favorite vegetables or sauces.
Keep the avocado roughly cubed to maintain its creamy texture.