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
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
- 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.
