Steak Avocado Corn Bowl
A warm bowl featuring tender steak, creamy avocado, sweet corn, and fluffy quinoa or rice – a perfect weeknight dinner that’s protein-forward yet fresh.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Protein-rich
Ingredients
Scale
- 1 lb steak (sirloin, flank, skirt, or ribeye)
- 1–2 ripe avocados, sliced
- 1 cup quinoa (or 1 cup rice), dry
- 1 cup sweet corn (fresh grilled, canned drained, or thawed frozen)
- 2–3 tbsp olive oil
- 2 tbsp fresh lime juice (plus wedges to serve)
- Salt and freshly ground black pepper to taste
- Fresh cilantro, optional, for garnish
Instructions
- Marinate the steak: In a shallow dish, combine olive oil, lime juice, salt, and black pepper. Add steak and coat. Cover and refrigerate for at least 30 minutes, up to 4 hours.
- Cook the grain: Rinse quinoa under cold water, combine with water in a pot. Bring to boil, reduce to low, cover, and simmer until tender (quinoa ~15 min; white rice ~15–18 min). Fluff with fork.
- Cook the steak: Heat grill or skillet over medium-high. Remove steak from marinade and grill or sear 3–5 minutes per side for desired doneness.
- Rest and slice: Transfer steak to a cutting board and rest 5–10 minutes. Slice against the grain.
- Prepare bowls: Divide warm quinoa or rice in bowls, top with steak, avocado, and sweet corn. Drizzle olive oil and lime juice over each bowl. Season with salt and pepper to taste. Garnish with cilantro if using and serve immediately.
Notes
Serve bowls warm to enjoy the contrasting temperatures of the ingredients. Best paired with additional greens or tortilla chips.
Find it online: https://www.mealbreeze.com/steak-avocado-corn-bowl/