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A vibrant Steak Avocado Corn Bowl with seared flank steak, charred corn, black beans, and sliced avocado over white rice.

Steak Avocado Corn Bowl

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 585
Ingredients Method

Ingredients
  

  • 1 lb flank steak
  • 2 cups cooked long-grain white rice
  • 1 cup charred corn kernels
  • 1 large avocado , pitted and sliced
  • 15 oz canned black beans, drained and rinsed
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cracked black pepper
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 lime , cut into wedges

Method
 

  1. Whisk together olive oil, lime juice, cumin, garlic powder, salt, and pepper in a small bowl.
  2. Coat the steak thoroughly with the marinade and allow it to sit at room temperature for 10 minutes.
  3. Heat a cast-iron skillet over medium-high heat until wisps of smoke appear.
  4. Sear the steak for approximately 4-5 minutes per side for medium-rare, or until internal temperature reaches 135°F (57°C).
  5. Transfer the steak to a cutting board and let rest for at least 5 minutes.
  6. In the same skillet, briefly toss the corn kernels for 2 minutes until lightly charred.
  7. Slice the rested steak against the grain into 1/4-inch thick strips.
  8. Divide the cooked rice into four serving bowls.
  9. Top each bowl with equal portions of steak, black beans, charred corn, red onion, and avocado slices.
  10. Garnish with chopped cilantro and serve immediately with lime wedges.