If you’re on the hunt for a meal that perfectly blends juicy, flavorful steak with creamy avocado and a medley of vibrant, fresh ingredients, the Steak Avocado Rice Bowl Recipe is your new go-to. This dish is a harmonious celebration of colors, textures, and bold flavors, combining tender steak, fluffy jasmine rice, and a zesty lime finish that will make every bite sing. Whether you want something satisfying for a weeknight dinner or a dish to impress friends, this bowl is a delicious and nutritious showstopper you’ll fall in love with.
Ingredients You’ll Need
The beauty of this Steak Avocado Rice Bowl Recipe lies in its simplicity. Each ingredient plays a critical role, providing taste, texture, and color that come together in perfect balance. From the smoky spices that elevate the steak to the creamy avocado that adds richness, every component is essential.
- Flank steak: Choose a well-marbled cut for juicy, flavorful results that slice beautifully against the grain.
- Olive oil: Helps create a fragrant marinade while ensuring a perfect sear on the steak.
- Garlic: Adds aromatic depth to the marinade, awakening the senses.
- Ground cumin and smoked paprika: Bring warmth and a subtle smoky flavor that complements the beef.
- Salt and pepper: Essential for seasoning and bringing out the natural flavors of the ingredients.
- Jasmine rice: Fragrant and tender, jasmine rice forms a fluffy base that soaks up all the delicious juices.
- Water or beef broth: Using broth instead of water adds a subtle richness to the rice.
- Ripe avocado: Provides creamy texture and a fresh, buttery flavor.
- Cherry tomatoes: Bring juicy sweetness and a burst of color to the bowl.
- Corn: Adds natural sweetness and satisfying crunch; fresh or frozen works great.
- Black beans: A hearty component that adds protein and a slight earthiness.
- Fresh cilantro: Brightens the dish with a fresh herbaceous note.
- Lime juice: Adds a zingy acidity that ties all the flavors together.
- Chili powder (optional): For those who love a little extra heat and complexity.
- Feta or cotija cheese (optional): Crumbled on top, these cheeses add a tangy, salty finish.
How to Make Steak Avocado Rice Bowl Recipe
Step 1: Prepare the Steak Marinade
Start by letting your flank steak reach room temperature for around 20 to 30 minutes; this ensures even cooking. While waiting, mix olive oil, minced garlic, ground cumin, smoked paprika, salt, and pepper in a small bowl. This marinade is your ticket to flavorful, tender steak. Rub it all over the meat, making sure every inch is coated. Let it marinate for at least 30 minutes or, if you have time, up to 2 hours in the fridge for extra depth.
Step 2: Cook the Steak
Heat your grill or skillet over medium-high heat, making sure it’s well-oiled to prevent sticking. Cook the steak for 4 to 5 minutes per side for medium-rare, or cook longer to match your preferred doneness. The key here is to get a lovely sear that locks in juices. After cooking, grant the steak some rest time for about 10 minutes before slicing thinly against the grain; this keeps the steak tender and easy to eat.
Step 3: Cook the Rice
Rinse the jasmine rice under cold water until the water runs clear—this removes excess starch and helps the rice stay fluffy. Combine the rice with water or beef broth and a pinch of salt in a medium saucepan. Bring it to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Turn off the heat and let the rice sit, still covered, for an additional 5 to 10 minutes before fluffing it with a fork.
Step 4: Prepare the Fresh Ingredients
Slice the avocado into lovely fanned pieces. Prepare your corn by grilling fresh ears, thawing frozen kernels, or draining canned corn. Rinse and drain the black beans to remove any excess liquid. Chop fresh cilantro and slice cherry tomatoes in half for that fresh, crisp component that adds brightness to each bite.
Step 5: Assemble the Bowl
Start by placing a generous scoop of fluffy jasmine rice at the bottom of each bowl. Layer the thin slices of flank steak over the rice, followed by the fanned avocado slices. Scatter cherry tomatoes, corn, and black beans over the top. Drizzle freshly squeezed lime juice for a burst of acidity that lifts the flavors. For a little kick, sprinkle chili powder if you like heat. Finish with a scattering of chopped cilantro and optional crumbled feta or cotija cheese, and your Steak Avocado Rice Bowl Recipe is ready to delight!
How to Serve Steak Avocado Rice Bowl Recipe
Garnishes
Garnishing your Steak Avocado Rice Bowl Recipe with fresh elements like chopped cilantro and a squeeze of lime juice enhances the already vibrant freshness. Adding a sprinkle of chili powder or crumbled cheese creates layers of flavor that keep the dish interesting and delicious with every bite.
Side Dishes
This rice bowl is a complete meal on its own, but if you want to serve sides, consider something light and fresh. A crisp green salad with a tangy vinaigrette or a simple cucumber and tomato salad complements the richness of the steak and avocado beautifully.
Creative Ways to Present
Presentation makes eating even more enjoyable. Try serving your Steak Avocado Rice Bowl Recipe in individual wide bowls, arranging the avocado slices elegantly to fan out, and placing the colorful veggies in separate sections or small piles around the steak and rice. A drizzle of extra lime juice or a dollop of Greek yogurt on the side can add visual appeal and extra flavor.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from your Steak Avocado Rice Bowl Recipe, store the components separately if possible, especially the avocado to prevent browning. Keep steak slices, rice, and veggies in airtight containers in the refrigerator for up to 3 days to maintain freshness.
Freezing
While rice and steak freeze well, avocado does not hold up to freezing gracefully. You can freeze cooked rice and steak slices in separate containers for up to 2 months, but fresh veggies and avocado should be enjoyed fresh for optimal texture and flavor.
Reheating
Reheat steak and rice gently in a microwave or stovetop pan to avoid drying out the steak. Add a splash of water or broth when reheating rice to bring back its moisture. Always add fresh avocado and other toppings after reheating to preserve their texture and taste.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While flank steak is ideal for its flavor and tenderness when sliced thin, skirt steak, sirloin, or even ribeye can work well. Just adjust cooking times depending on thickness.
What can I substitute for jasmine rice?
If jasmine rice isn’t available, long-grain white rice or basmati rice are good alternatives. For a lower-carb option, consider cauliflower rice, but note that the texture will be different.
How do I keep the avocado from browning?
To prevent browning, slice the avocado just before serving and toss the slices with a little lime juice, which slows oxidation. Storing avocado slices in an airtight container with a bit of lemon or lime juice also helps keep them fresh.
Can I make this recipe vegetarian?
Yes! You can swap the steak for grilled tofu, tempeh, or roasted vegetables like portobello mushrooms to keep it vegetarian without losing the hearty satisfaction.
Is this recipe gluten-free?
Yes, the Steak Avocado Rice Bowl Recipe is naturally gluten-free as long as you choose gluten-free broth and seasonings. It’s a fantastic option for those avoiding gluten.
Final Thoughts
This Steak Avocado Rice Bowl Recipe is hands down one of those dishes you’ll want to make again and again. It’s vibrant, wholesome, and so satisfying, managing to delight every palate with its bold flavors and beautiful textures. Whether you’re cooking for yourself, family, or friends, this bowl is guaranteed to bring smiles and full bellies. Give it a try—you won’t regret it!
Print
Steak Avocado Rice Bowl Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
A flavorful and wholesome Steak Avocado Rice Bowl featuring marinated flank steak grilled to perfection, served over fragrant jasmine rice and topped with fresh avocado, cherry tomatoes, corn, black beans, and a zesty lime drizzle. This balanced meal is perfect for a nutritious and satisfying lunch or dinner.
Ingredients
Steak Marinade
- 1 lb flank steak
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Rice
- 1 cup jasmine rice
- 2 cups water or beef broth
Toppings & Garnishes
- 1 ripe avocado, sliced
- 1 cup cherry tomatoes, halved
- 1 cup corn (fresh, frozen, or canned)
- 1/2 cup black beans, rinsed and drained
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1/2 teaspoon chili powder (optional)
- 1/4 cup feta cheese or cotija cheese (optional)
Instructions
- Prepare the Flank Steak: Let the flank steak sit at room temperature for 20-30 minutes to ensure even cooking.
- Make the Marinade: In a small bowl, combine olive oil, minced garlic, ground cumin, smoked paprika, salt, and pepper to create a flavorful marinade.
- Marinate the Steak: Rub the marinade all over the flank steak, making sure it is well coated. Allow it to marinate for at least 30 minutes or up to 2 hours in the refrigerator for maximum flavor.
- Preheat the Grill or Skillet: Heat your grill or skillet over medium-high heat, and lightly oil it to prevent sticking.
- Cook the Steak: Grill or sear the flank steak for 4-5 minutes per side until it reaches your desired doneness, about 130°F for medium-rare.
- Rest and Slice the Steak: Remove the steak from heat and let it rest for 10 minutes to allow juices to redistribute. Then slice thinly against the grain.
- Prepare the Rice: Rinse jasmine rice under cold water until the water runs clear to remove excess starch.
- Cook the Rice: In a medium saucepan, combine the rinsed rice and 2 cups of water or beef broth with a pinch of salt. Bring to a boil over medium-high heat.
- Simmer the Rice: Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let the rice sit covered for another 5-10 minutes.
- Fluff the Rice: Use a fork to fluff the rice, preparing it for serving.
- Prepare Toppings: Slice the avocado. Grill fresh corn if using, or thaw/ drain frozen or canned corn. Rinse and drain the black beans. Chop cilantro and halve cherry tomatoes.
- Assemble the Bowl: Place a scoop of jasmine rice in the bottom of each bowl, layer sliced steak over the rice, then arrange avocado slices on top in a fanned presentation.
- Add Vegetables: Sprinkle halved cherry tomatoes, corn, and black beans over the bowl.
- Drizzle Lime Juice: Squeeze fresh lime juice over the assembled bowl to add brightness.
- Optional Flavor Enhancers: Sprinkle chili powder for a hint of heat if desired.
- Garnish: Finish with chopped fresh cilantro and a sprinkle of crumbled feta or cotija cheese if using.
Notes
- Allowing the flank steak to rest after cooking ensures juicy and tender slices.
- Using beef broth instead of water to cook rice adds extra flavor.
- Avocado should be ripe but firm to hold shape when sliced.
- Adjust chili powder and spices according to your preferred spice level.
- All corn types (fresh, frozen, canned) work well—choose what is most convenient.
- This recipe can be meal prepped by cooking all components ahead and assembling when ready to serve.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
