If you are craving a vibrant, flavorful meal that feels both indulgent and nourishing, this Steak Avocado Rice Bowl Recipe is exactly what you need. Combining tender, perfectly cooked flank steak with creamy avocado and colorful, fresh veggies on a bed of fragrant jasmine rice, this dish brings together a satisfying variety of textures and tastes that brighten your plate and lift your spirits. It’s simple enough for a weeknight dinner yet impressive enough to share with friends, making it a true favorite for anyone who loves a wholesome, tasty bowl meal.
Ingredients You’ll Need
The beauty of the Steak Avocado Rice Bowl Recipe lies in its simple but essential ingredients. Each one plays a vital role in building layers of flavor, from the smoky spices on the steak to the fresh pops of avocado and tomatoes that create a delightful balance of taste and texture.
- 1 lb flank steak: This cut is lean and flavorful, perfect for quick grilling or pan-searing and slicing thin.
- 2 tablespoons olive oil: A heart-healthy fat that keeps the steak juicy and helps the spices adhere.
- 2 cloves garlic, minced: Adds aromatic depth and savory warmth to the marinade.
- 1 teaspoon ground cumin: Brings a subtle earthiness that complements the beef beautifully.
- 1 teaspoon smoked paprika: Adds a smoky, mildly sweet flavor that’s essential for that crave-worthy steak seasoning.
- Salt and pepper, to taste: Basic but crucial for enhancing every other flavor.
- 1 cup jasmine rice: Its fragrant, slightly floral aroma and fluffy texture make it a perfect base.
- 2 cups water or beef broth: Cooking rice in broth amps up the taste.
- 1 ripe avocado, sliced: Creamy and rich, avocado balances the savory elements with buttery smoothness.
- 1 cup cherry tomatoes, halved: Adds juicy bursts of freshness and acidity.
- 1 cup corn (fresh, frozen, or canned): Sweetness and a gentle crunch bring brightness and variety.
- 1/2 cup black beans, rinsed and drained: For hearty texture and protein boost.
- 1/4 cup fresh cilantro, chopped: Offers a fresh, citrusy note that lifts the dish.
- Juice of 1 lime: The final zing of acidity that ties everything together.
- 1/2 teaspoon chili powder (optional): Adds a touch of heat for those who like a little kick.
- 1/4 cup feta cheese or cotija cheese (optional): Crumbled on top for salty, tangy richness.
How to Make Steak Avocado Rice Bowl Recipe
Step 1: Prepare the Steak Marinade
Start by letting the flank steak sit at room temperature for about 20-30 minutes to ensure even cooking. Meanwhile, mix olive oil, minced garlic, ground cumin, smoked paprika, salt, and pepper in a small bowl. This marinade is the flavor base, so don’t rush it — every spice here adds to that signature Steak Avocado Rice Bowl Recipe taste.
Step 2: Marinate the Steak
Rub the marinade all over the flank steak, making sure every inch is coated well. Let it marinate for at least 30 minutes, or for a more intense flavor, refrigerate it up to 2 hours. This step really deepens the savory, smoky notes in the meat.
Step 3: Cook the Steak
Preheat your grill or a heavy skillet over medium-high heat and lightly oil the surface. Cook the steak for about 4-5 minutes on each side for medium-rare doneness — 130°F internal temperature is a great target. Remember to let the steak rest for 10 minutes once it’s off the heat; resting locks in those delicious juices.
Step 4: Cook the Jasmine Rice
Rinse the jasmine rice under cold water until the water runs clear to remove excess starch, ensuring fluffy grains. Combine the rinsed rice with 2 cups of water or beef broth and a pinch of salt in a medium saucepan. Bring to a boil, then simmer low and covered for 15 minutes. Let it sit off the heat for an additional 5-10 minutes before fluffing it with a fork.
Step 5: Prep the Fresh Ingredients
Slice the avocado, halve the cherry tomatoes, prepare the corn (grill fresh corn, thaw frozen, or drain canned), rinse and drain the black beans, and chop fresh cilantro. Each element brings a contrast of flavors and textures that’s essential to this dish’s wide appeal.
Step 6: Assemble the Steak Avocado Rice Bowl Recipe
Start with a hearty scoop of jasmine rice at the bottom of your bowl. Layer the thinly sliced flank steak on top, followed by the fanned avocado slices. Scatter cherry tomatoes, corn, and black beans across the bowl. Finish by drizzling lime juice over it all; sprinkle chili powder if you want a spicy kick. Top with cilantro and crumbled cheese if you’re using it. This assembly balances vibrant colors with perfect flavor harmony.
How to Serve Steak Avocado Rice Bowl Recipe
Garnishes
A simple handful of fresh cilantro and a sprinkle of crumbly feta or cotija cheese add brightness and a creamy, tangy finish. Lime wedges on the side encourage guests to add fresh acidity as they like. These garnishes invite you to customize every bite.
Side Dishes
Though this bowl is plenty filling on its own, fresh side salads like a crisp arugula with lemon vinaigrette or a light cucumber and radish slaw bring extra crunch and freshness. Alternatively, serve with warm tortillas or garlic bread for a more robust meal experience.
Creative Ways to Present
This recipe looks beautiful layered in clear glass bowls or rustic wooden bowls that highlight the contrasting colors of the ingredients. For parties, set up a “build-your-own” bowl bar with all the components laid out so everyone can create their perfect version of this Steak Avocado Rice Bowl Recipe.
Make Ahead and Storage
Storing Leftovers
Keep leftover steak, rice, and toppings stored separately in airtight containers in the refrigerator. This helps maintain their texture and freshness for up to 3 days, so you can enjoy this flavorful bowl without compromise.
Freezing
While the steak and rice freeze well individually, avocado and fresh veggies do not freeze gracefully. For best results, freeze cooked steak and rice portions and add fresh avocado and toppings only when you are ready to serve.
Reheating
Gently reheat the steak and rice in a skillet to preserve juiciness and avoid drying out. Add a splash of water or broth and cover to steam the rice back to fluffy perfection. Reassemble your bowl freshly with the cold avocado, beans, and tomatoes for that ideal contrast.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While flank steak is ideal for tenderness and quick cooking, skirt steak or sirloin can also work well. Just adjust cooking times accordingly to avoid overcooking.
What can I substitute for jasmine rice?
Brown rice or quinoa are excellent alternatives if you want a healthier or gluten-free option. Keep in mind brown rice requires a bit longer cooking time and extra liquid.
Is this recipe suitable for meal prep?
Yes! This Steak Avocado Rice Bowl Recipe is perfect for meal prep. Just keep fresh ingredients like avocado and tomatoes separate until serving to prevent sogginess.
Can I make this recipe vegan or vegetarian?
For a plant-based version, skip the steak and cheese, and add extra beans, grilled tofu, or roasted veggies. The spices and fresh toppings still make the bowl vibrant and satisfying.
How can I add more spice to this dish?
If you like heat, mix in extra chili powder, smoked chipotle, or a drizzle of hot sauce. Fresh jalapeño slices or a sprinkle of cayenne pepper can also give a nice kick without overpowering the other flavors.
Final Thoughts
There is something truly special about the mix of flavors and textures in this Steak Avocado Rice Bowl Recipe. It’s a meal that feels both comforting and fresh, simple yet impressive. Whether you are cooking for dinner or meal prepping for the week, this dish brings joy with every bite. Give it a try and watch how it quickly becomes a beloved staple in your kitchen!
Print
Steak Avocado Rice Bowl Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
A flavorful and nutritious Steak Avocado Rice Bowl featuring marinated flank steak, jasmine rice, fresh avocado, cherry tomatoes, corn, black beans, and a hint of lime juice. This satisfying meal combines smoky spices with fresh ingredients for a balanced and delicious bowl perfect for 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
- Pinch of salt
Bowl Toppings
- 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
- Bring steak to room temperature: Let the flank steak sit out for 20-30 minutes to ensure even cooking.
- Prepare marinade: In a small bowl, combine olive oil, minced garlic, ground cumin, smoked paprika, salt, and pepper.
- Marinate steak: Rub the marinade all over the flank steak and refrigerate it for at least 30 minutes or up to 2 hours for enhanced flavor.
- Preheat cooking surface: Preheat a grill or skillet over medium-high heat and oil it lightly to prevent sticking.
- Cook steak: Grill or sear the flank steak for 4-5 minutes on each side until medium-rare or preferred doneness (aim for 130°F internal temperature for medium-rare).
- Rest and slice steak: Remove the steak from heat and let it rest for 10 minutes before slicing thinly against the grain.
- Rinse rice: Rinse jasmine rice under cold water until the water runs clear to remove excess starch.
- Cook rice: In a medium saucepan, combine the drained rice, water or beef broth, and a pinch of salt. Bring to a boil over medium-high heat.
- Simmer rice: Reduce heat to low, cover the saucepan, and simmer the rice for 15 minutes.
- Let rice rest: Remove the pan from heat and let the rice sit, covered, for 5-10 minutes.
- Fluff rice: Use a fork to fluff the rice gently to separate the grains.
- Prepare toppings: Slice avocado, prepare corn (grill if fresh, thaw if frozen, or drain if canned), rinse and drain black beans, chop cilantro, and halve cherry tomatoes.
- Assemble bowl: Place a scoop of jasmine rice at the bottom of each bowl, layer with sliced flank steak, then arrange avocado slices carefully.
- Add vegetables: Sprinkle cherry tomatoes, corn, and black beans over the steak and rice.
- Finish with lime and spice: Drizzle lime juice on top and sprinkle chili powder if desired for extra flavor.
- Add cheese and herbs: Top bowls with chopped cilantro and crumbled feta or cotija cheese if using.
Notes
- For more flavor, marinate the steak overnight.
- Use beef broth instead of water for cooking rice to add richer taste.
- Adjust chili powder quantity based on spice preference.
- Fresh corn can be grilled for a smoky flavor; canned or frozen corn should be drained or thawed accordingly.
- Allow steak to rest before slicing to retain juices and tenderness.
