Description
This Steak Avocado Rice Bowl is a delicious and nutritious meal that combines perfectly grilled flank steak with fluffy jasmine rice and fresh, vibrant toppings. Enhanced with a flavorful marinade and complemented by avocado, cherry tomatoes, corn, black beans, and a hint of lime, this recipe offers a balanced and satisfying dish ideal 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
Toppings and 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 Steak: Let the flank steak sit at room temperature for 20-30 minutes to ensure even cooking.
- Make Marinade: In a small bowl, mix olive oil, minced garlic, ground cumin, smoked paprika, salt, and pepper to create a flavorful marinade.
- Marinate Steak: Rub the marinade over the flank steak, coating it thoroughly. Marinate for at least 30 minutes or up to 2 hours in the refrigerator for best flavor.
- Preheat Cooking Surface: Preheat your grill or skillet over medium-high heat and lightly oil it to prevent sticking.
- Cook Steak: Grill or sear the flank steak for 4-5 minutes on each side to achieve medium-rare doneness (internal temperature of about 130°F) or adjust time for desired doneness.
- Rest Steak: Remove the steak from heat and let it rest for 10 minutes to allow juices to redistribute.
- Cook Rice: Rinse jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, water or beef broth, and a pinch of salt.
- Simmer Rice: Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes.
- Finish Rice: Remove from heat and let the rice sit covered for another 5-10 minutes. Fluff with a fork before serving.
- Prepare Toppings: Slice the avocado and prepare the corn by grilling fresh corn, or thaw frozen, or drain canned corn. Rinse and drain black beans. Chop fresh cilantro and halve the cherry tomatoes.
- Assemble Bowls: Place a scoop of jasmine rice at the bottom of each bowl.
- Add Steak: Slice the rested flank steak thinly against the grain and layer it over the rice.
- Add Fresh Ingredients: Arrange sliced avocado on top, fanning it out for presentation.
- Add Vegetables: Sprinkle the halved cherry tomatoes, prepared corn, and black beans evenly over the bowl.
- Season and Garnish: Drizzle lime juice over the assembled bowl. Optionally sprinkle chili powder for added spice and top with chopped cilantro and crumbled feta or cotija cheese, if desired.
Notes
- Letting the steak rest after cooking is crucial for juicy results.
- Use beef broth instead of water for cooking rice to add more flavor.
- Adjust chili powder or omit according to spice preference.
- For a dairy-free option, skip the cheese topping.
- This recipe can be prepared ahead by marinating steak overnight and prepping toppings in advance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
