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
Scale
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
