Description
This Steak, Avocado & Roasted Corn Bowl is a wholesome and flavorful main course featuring juicy seared steak, creamy avocado, and sweet roasted corn atop a bed of rice or quinoa. Perfectly seasoned and quickly roasted, this dish combines fresh ingredients with robust spices to create a vibrant, satisfying meal that’s easy to prepare any night of the week.
Ingredients
Scale
For the Steak and Seasoning
- 1 pound flank steak or sirloin
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
For the Bowl
- 2 cups cooked rice or quinoa
- 1 cup roasted corn (fresh, canned, or frozen)
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons lime juice
- 2 tablespoons sour cream or Greek yogurt (optional)
Instructions
- Roast the Corn: Preheat your oven to 400 degrees Fahrenheit. Toss the corn with a drizzle of olive oil, salt, and black pepper. Spread it evenly on a baking sheet and roast for 15 to 20 minutes until it develops a light golden-brown color and a slightly charred, smoky flavor.
- Season the Steak: While the corn is roasting, season your flank steak or sirloin thoroughly on both sides with salt, black pepper, garlic powder, and smoked paprika to infuse rich, savory flavors.
- Cook the Steak: Heat a skillet or a grill pan over medium-high heat. Add a small amount of olive oil if needed. Place the steak on the hot surface and cook for 4 to 6 minutes on each side to reach medium doneness, or adjust timing to your preferred level of doneness.
- Rest and Slice: Remove the steak and set it aside to rest for at least 5 minutes. This step allows the juices to redistribute, ensuring a juicy steak. After resting, slice the steak thinly against the grain for maximum tenderness.
- Assemble the Bowls: Start by dividing the cooked rice or quinoa among four bowls. Top each bowl with an even portion of roasted corn, sliced avocado, halved cherry tomatoes, chopped red onion, and the sliced steak.
- Finish and Garnish: Drizzle each bowl with fresh lime juice and sprinkle with chopped cilantro for brightness and freshness. Optionally, add a dollop of sour cream or Greek yogurt for creaminess.
Notes
- You can substitute chicken or shrimp for the steak to vary the protein.
- Add black beans or a sprinkle of cheese for extra protein boost and richness.
- For enhanced flavor, marinate the steak ahead of time in a mixture of lime juice, olive oil, and spices for 30 minutes before cooking.
- If using canned or frozen corn, be sure to drain well before roasting to avoid sogginess.
