There’s something undeniably satisfying about a beautifully layered bowl of goodness, isn’t there? Our Healthy Steak Avocado Corn Bowl is just that—a delightful combination of flavors and textures that not only tastes great but is packed with nutrients too! With tender, savory flank steak, creamy avocado, and a burst of sweet corn, this meal feels like a celebration on a plate. It comes together remarkably quick, making it a fantastic option for either a weeknight dinner or a leisurely lunch.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Healthy Steak Avocado Corn Bowl
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Healthy Steak Avocado Corn Bowl

I first discovered this bowl during a family BBQ—you know, the kind where you want to impress your guests without spending hours in the kitchen? Ever since, it’s been a go-to favorite in our household. Trust me, once you take that first bite, you’ll understand why. A handful of fresh ingredients and a sprinkle of spices transform into a nutritious dish everyone will love. So, why not gather the ingredients and give this colorful bowl a try? You won’t regret it!

Why You’ll Love This Recipe

Simple & Quick: Whip up this meal in just about 65 minutes—perfect for those busy weeknights!
Irresistible Flavor: The combination of grilled steak, fresh avocado, and vibrant veggies creates an explosion of flavor.
Eye-Catching Appeal: The layers of colors and textures make for a stunning presentation—ideal for impressing guests!
Flexible Serving: Easy to adapt for lunch or dinner; this bowl is perfect for meal prep or entertaining.
Diet-Friendly Options: With simple swaps, you can make it gluten-free or dairy-free.

Ingredients You’ll Need

1 lb flank steak: This cut is flavorful and tender, perfect for grilling. If unavailable, you can substitute with skirt steak or sirloin.
2 ripe avocados: These add creaminess and healthy fats. Make sure they are perfectly ripe for the best flavor; look for a slight squeeze.
1 cup corn kernels: You can use fresh, frozen, or canned corn for convenience. Fresh corn imparts a sweet touch, while frozen is always handy.
1 cup cherry tomatoes: Their burst of sweetness adds freshness. Halved for added texture, look for juicy, plump tomatoes.
1 cup cooked quinoa or brown rice: Provides a wholesome base. Quinoa cooks quickly and adds protein, while brown rice is heartier.
1 small red onion: Adds a nice crunch and sweetness. For a milder taste, soak it in water before adding to the bowl.
1 lime: Fresh lime juice brings brightness and acidity to the dish. Feel free to add zest for extra flavor!
2 tablespoons olive oil: Used for marinating the steak and sautéing the corn. Extra virgin olive oil is best for flavor.
1 teaspoon cumin: Adds a warm, earthy flavor. It’s a wonderful complement to the steak’s seasoning.
1 teaspoon chili powder: This gives a mild spice and depth. Adjust the amount based on your heat preference.
Salt and pepper to taste: Essential seasoning to enhance flavors. Don’t be shy; a good pinch can elevate the dish!
Fresh cilantro: Used as a garnish, it adds a pop of color and a fresh herbal note that brightens all the ingredients.
Hot sauce or salsa (optional): An optional drizzle for those who crave an extra kick.

How to Make Healthy Steak Avocado Corn Bowl

Marinate the Steak: In a small bowl, whisk together 2 tablespoons of olive oil, 1 teaspoon of cumin, 1 teaspoon of chili powder, and a generous sprinkle of salt and pepper. Rub this mixture all over the 1 lb of flank steak and let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.

Preheat the Grill: As the steak marinates, preheat your grill to medium-high heat. If you prefer using a skillet, heat it over medium-high heat and add a splash of olive oil.

Grill the Steak: Once your cooking surface is hot, place the marinated flank steak on the grill or skillet. Cook for about 4-5 minutes on each side for medium-rare (aim for 130°F) or longer if you prefer it medium (145°F).

Rest the Steak: After cooking, remove the steak from heat and let it rest for about 10 minutes. This step is crucial because it allows the juices to redistribute, ensuring you have a juicy and tender steak in each bite.

Slice the Steak: Once rested, slice the steak against the grain into thin strips. This technique helps to ensure maximum tenderness.

Cook the Corn: If you’re using fresh corn, grill it alongside the steak for about 10 minutes, turning occasionally until charred. Alternatively, sauté frozen corn in olive oil for 5-7 minutes until heated through. For canned corn, simply drain and rinse before use.

Prepare the Vegetables: While the corn cooks, halve the cherry tomatoes, dice the small red onion, and slice or cube the avocados. Don’t forget to drizzle the avocado with lime juice to keep it from browning.

Assemble the Bowls: In individual serving bowls, start with a generous base of cooked quinoa or brown rice. Layer sliced steak, corn, cherry tomatoes, diced red onion, and avocado over the base.

Finish with Lime and Cilantro: Squeeze fresh lime juice over the entire bowl and sprinkle it with chopped fresh cilantro. If you’re feeling adventurous, add a drizzle of hot sauce or a scoop of salsa on top.

Serve Immediately: This bowl is best enjoyed fresh while the steak is warm and the vegetables are crisp. Gather everyone around the table to admire your colorful creation!

Storing & Reheating

To store leftovers, let the bowl components cool down to room temperature, then keep them in an airtight container in the refrigerator for up to 3 days. If you want to freeze components like steak, corn, or quinoa, portion them into freezer-safe bags and store for up to 3 months. When ready to enjoy again, thaw in the fridge overnight and reheat in a skillet over medium heat until warm. Keep in mind that the texture of avocados may change after freezing, so it’s best to add those fresh just before serving.

Chef’s Helpful Tips

Avoid overcooking the steak to keep it juicy—using a meat thermometer can help.
Always let your steak rest before slicing; this ensures maximum juiciness.
If you’re using canned corn, make sure to drain and rinse it well to reduce excess sodium.
Feel free to add other veggies, like bell peppers or zucchini, for even more flavor and nutrition.
Want a spicier kick? Add diced jalapeños when you mix your ingredients.
Quinoa can be made in advance and stored in the fridge, which makes assembling the bowls a breeze.

The Healthy Steak Avocado Corn Bowl is not just a meal; it’s an experience bursting with color, flavor, and nutrition. Its vibrant ingredients and textures provide endless opportunities to customize according to your cravings or dietary needs. So gather your ingredients, channel your inner chef, and create a nourishing bowl that not only satisfies your hunger but also fuels your body with wholesome goodness. Happy cooking!

Recipe FAQs

Can I use a different cut of meat?

Absolutely! If flank steak isn’t available, you can substitute it with skirt steak, sirloin, or even chicken for a lighter option. Just adjust cooking times accordingly based on thickness.

How can I make this bowl vegan?

To make a vegan version, simply replace the steak with grilled portobello mushrooms or marinated tofu, and ensure your quinoa or rice is cooked in vegetable broth for added flavor.

Can I prepare this ahead of time?

Yes, you can prep individual components like quinoa, veggies, and the marinated steak a day before. Just assemble the bowl before serving to keep everything fresh.

What can I serve with this bowl?

This dish pairs well with a light salad or some homemade guacamole and tortilla chips if you’re looking for a snack or side. Enjoy it however you like!

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Healthy Steak Avocado Corn Bowl

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Author: Dorothy
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Grill
Cuisine: American

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Description

This Healthy Steak Avocado Corn Bowl combines tender flank steak, fresh avocados, sweet corn, and vibrant tomatoes for an easy, nutritious dinner. It’s quick to prepare, full of flavor, and great for anyone looking to enjoy a wholesome meal at home.

Ingredients

Scale

1 lb flank steak
2 ripe avocados
1 cup corn kernels (fresh, frozen, or canned)
1 cup cherry tomatoes, halved
1 cup cooked quinoa or brown rice
1 small red onion, diced
1 lime, juiced
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon chili powder
salt and pepper to taste
fresh cilantro, chopped (for garnish)
hot sauce or salsa (optional, for serving)

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Instructions

Mix olive oil, cumin, chili powder, salt, and pepper in a small bowl. Rub this mixture over the flank steak and marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.
Preheat the grill to medium-high heat or heat a skillet over medium-high heat with some olive oil.
Cook the marinated flank steak for about 4-5 minutes per side for medium-rare (130°F) or until it reaches desired doneness (145°F for medium).
Once cooked, remove the steak and let it rest for about 10 minutes, allowing juices to redistribute.
Slice the steak against the grain into thin strips.
For fresh corn, grill for about 10 minutes, turning occasionally until charred. For frozen corn, sauté in a skillet with olive oil for 5-7 minutes. Drain and rinse canned corn.
While the corn cooks, halve the cherry tomatoes, dice the red onion, and slice/cube the avocados. Drizzle lime juice over the avocado to prevent browning.
In serving bowls, place a base of cooked quinoa or brown rice.
Layer the sliced steak, corn, cherry tomatoes, diced red onion, and avocado on top.
Squeeze lime juice over everything and sprinkle with chopped cilantro. Add hot sauce or salsa if desired.
Serve immediately while the steak is warm and the vegetables are crisp.

Notes

Marinating the steak for longer enhances the flavor.
Adjust cooking time based on desired steak doneness.
Feel free to add other vegetables like bell peppers or spinach.