If you have been craving a meal that’s vibrant, satisfying, and packed with flavors that dance in every bite, wait until you try this Steak and Avocado Rice Bowl Recipe. It’s a beautiful harmony of tender, smoky flank steak paired with creamy avocado, all resting on a fluffy bed of jasmine rice. The fresh burst of cherry tomatoes, sweet corn, and the subtle zing of lime juice come together in a bowl that feels wholesome yet indulgent. Whether you’re looking for a quick weeknight dinner or a dish to impress friends, this recipe is a keeper you’ll want to make again and again.
Ingredients You’ll Need
Every ingredient in this Steak and Avocado Rice Bowl Recipe plays a vital role, whether to enhance the taste, boost the texture, or brighten up the plate with color. These simple yet essential components combine to create a dish that’s both comforting and visually stunning.
- Flank steak (1 lb): Provides juicy, flavorful protein that’s perfect for slicing thin and layering on the rice.
- Olive oil (2 tablespoons): Adds richness and helps tenderize the steak while infusing those garlicky, smoky spices.
- Garlic, minced (2 cloves): Brings aromatic depth and savory warmth to the marinade.
- Ground cumin (1 teaspoon): Offers a subtle earthiness, giving the steak a flavorful kick.
- Smoked paprika (1 teaspoon): Injects a beautiful smokiness that pairs perfectly with the grilled meat.
- Salt and pepper, to taste: Essential for seasoning and enhancing all the other flavors.
- Jasmine rice (1 cup): Fluffy and fragrant, it acts as the comforting base to soak up all those delicious juices.
- Water or beef broth (2 cups): For cooking the rice, broth adds an extra layer of savory goodness.
- Ripe avocado (1), sliced: Creamy texture and mild flavor balance the robust steak.
- Cherry tomatoes (1 cup), halved: Lend a burst of freshness and a pop of color.
- Corn (1 cup, fresh/frozen/canned): Adds subtle sweetness and texture contrast.
- Black beans (1/2 cup), rinsed and drained: A hearty addition that boosts protein and fiber.
- Fresh cilantro (1/4 cup), chopped: Brightens the bowl with vibrant herbal notes.
- Lime juice (1 lime): Provides a zesty acid punch that ties all the flavors together.
- Chili powder (1/2 teaspoon, optional): For those who love an extra hint of smoky heat.
- Feta or cotija cheese (1/4 cup, optional): Adds a salty, creamy element that complements the fresh ingredients.
How to Make Steak and Avocado Rice Bowl Recipe
Step 1: Prepare and Marinate the Steak
Start by letting your flank steak come to room temperature for about 20 to 30 minutes—that way it cooks evenly. Then, whisk together olive oil, minced garlic, cumin, smoked paprika, salt, and pepper to create a fragrant marinade full of bold flavors. Coat the steak thoroughly and let it soak up the spices in the fridge for at least 30 minutes, or you can even leave it for 2 hours if time allows. This step is where the magic begins, infusing the steak with incredible taste that will shine through every slice.
Step 2: Cook the Steak to Perfection
Heat your grill or skillet over medium-high heat and make sure it’s well-oiled to prevent sticking. Grill the steak for about 4 to 5 minutes on each side to reach a perfect medium-rare, aiming for about 130°F if you have a thermometer handy. Once done, remove it from the heat and let it rest for 10 minutes—this resting period is key to locking in all those delicious juices. Then slice the steak thinly against the grain so every bite is tender and juicy.
Step 3: Cook the Jasmine Rice
While the steak is resting, rinse the jasmine rice under cold water until it runs clear. This removes excess starch and helps the rice cook up light and fluffy. In a medium saucepan, bring the rinsed rice and your choice of water or beef broth to a boil with a pinch of salt. Lower the heat, cover, and simmer gently for about 15 minutes. Turn off the heat and let the rice sit covered for another 5 to 10 minutes before fluffing it with a fork—this method guarantees perfectly cooked rice every time.
Step 4: Prepare Fresh Toppings
Slice the ripe avocado and fan it out just before assembly for that insta-worthy look. Prepare your corn by grilling fresh ears, thawing frozen kernels, or simply draining canned corn. Rinse and drain black beans to add hearty texture. Halve the cherry tomatoes and chop fresh cilantro for freshness and brightness. These fresh, vibrant toppings beautifully complement the warm steak and rice, creating an irresistible contrast in every bite.
Step 5: Assemble Your Steak and Avocado Rice Bowl
Begin by placing a generous scoop of fluffy jasmine rice at the bottom of each bowl. Layer on the sliced flank steak, then artfully arrange the avocado slices on top. Scatter cherry tomatoes, corn, and black beans evenly across the bowl. Drizzle fresh lime juice over everything to brighten the flavors. For an extra punch, sprinkle chili powder if you like some heat, then finish with a sprinkle of chopped cilantro and a little crumbled feta or cotija cheese if you’re using it. There you have it: a colorful, flavorful meal made with love that’s ready to enjoy!
How to Serve Steak and Avocado Rice Bowl Recipe
Garnishes
Garnishing your bowl with fresh cilantro and crumbled cheese instantly adds vibrant color and layers of flavor. A wedge of lime on the side invites you or your guests to add a fresh burst of citrus just before digging in. If you want to keep things lively, a dash of chili powder or a drizzle of hot sauce takes this dish to the next level.
Side Dishes
Though it’s a complete meal on its own, pairing the steak and avocado rice bowl with some light sides elevates the experience. Consider serving a simple green salad dressed with lemon vinaigrette or a tangy cucumber and tomato salad for extra crunch and freshness. For those craving something indulgent, crispy tortilla chips or warm, soft flatbread work beautifully.
Creative Ways to Present
Presentation adds so much fun to sharing food. Try arranging the ingredients in sections within a clear glass bowl so the beautiful layers of steak, avocado, corn, and beans peek through. Or, use small individual bowls for a charming, personal serving style at gatherings. If you want a portable treat, pack the components separately for a build-your-own rice bowl lunch that’s exciting and customizable.
Make Ahead and Storage
Storing Leftovers
You can keep your leftover steak and avocado rice bowl components fresh by storing them separately in airtight containers in the refrigerator. The steak, rice, and beans will keep well for up to 3 days. Keep the avocado sliced and sprinkled with a little lime juice to slow browning before refrigerating.
Freezing
For longer storage, the steak and rice freeze quite well if separated from the fresh veggies and avocado. Freeze in portioned containers for up to 2 months. Avoid freezing the avocado and tomatoes since their texture deteriorates when frozen.
Reheating
Reheat the steak and rice gently in the microwave or a skillet, adding a splash of water or broth to maintain moisture. Add fresh toppings like avocado, tomatoes, and cilantro after reheating to preserve their fresh texture and flavor.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While flank steak is perfect for its flavor and texture, sirloin or skirt steak also work wonderfully. Just adjust cooking times based on thickness and desired doneness.
Is this recipe spicy?
The Steak and Avocado Rice Bowl Recipe is mild by default, but the optional chili powder or hot sauce addition lets you control the heat level to suit your taste perfectly.
Can I make this recipe vegetarian?
Yes! Swap the steak for grilled portobello mushrooms, seasoned tofu, or tempeh to create a delicious vegetarian alternative while keeping all the vibrant toppings and rice.
What type of rice works best?
We recommend jasmine rice for its subtle aroma and fluffy texture, but basmati or brown rice can also be delicious substitutes — just keep in mind the cooking times may vary.
How do I keep avocado from browning when storing leftovers?
Sprinkle fresh lime or lemon juice over sliced avocado before storing, and keep it tightly sealed in an airtight container. This helps prevent oxidation and keeps the avocado looking fresh longer.
Final Thoughts
This Steak and Avocado Rice Bowl Recipe is one of those satisfying meals that feels like a comforting hug in a bowl yet is bright and fresh enough to enjoy any day of the week. It’s simple to make but packed full of texture, flavor, and color. I’m confident once you try it, it will become a favorite in your rotation too. Happy cooking and even happier eating!
Print
Steak and Avocado Rice Bowl Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
This Steak Avocado Rice Bowl is a flavorful and nutritious meal featuring tender grilled flank steak, fluffy jasmine rice, creamy avocado, and a medley of fresh vegetables. Perfect for a wholesome lunch or dinner, it balances protein, healthy fats, and vibrant veggies with a zesty lime and spice finish.
Ingredients
Steak and 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
- Bring Steak to Room Temperature: Let the flank steak sit at room temperature 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 to make the marinade.
- Marinate Steak: Rub the marinade all over the flank steak, coating it evenly. Allow it to marinate for at least 30 minutes or up to 2 hours in the refrigerator.
- Preheat Grill or Skillet: Heat your grill or skillet over medium-high heat and oil it well to prevent sticking.
- Cook Steak: Grill or sear the flank steak for 4-5 minutes per side for medium-rare, or until it reaches your preferred doneness (130°F for medium-rare).
- Rest and Slice Steak: Remove the steak from heat and let it rest for 10 minutes to retain juices, then slice thinly against the grain into strips.
- Rinse Rice: Rinse jasmine rice under cold water until the water runs clear to remove excess starch.
- Cook Rice: In a medium saucepan, combine rinsed rice, water or beef broth, and a pinch of salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes.
- Let Rice Rest: Remove from heat and keep covered for 5-10 minutes to steam and become fluffy.
- Fluff Rice: Use a fork to fluff the rice before assembling the bowl.
- Prepare Toppings: Slice the avocado. If using fresh corn, grill it; if frozen, thaw; if canned, drain. Rinse and drain black beans. Chop cilantro and halve cherry tomatoes.
- Assemble Bowl: Place a scoop of jasmine rice at the bottom of each serving bowl.
- Add Steak: Layer sliced flank steak on top of the rice.
- Layer Vegetables: Fan out avocado slices, then sprinkle halved cherry tomatoes, corn, and black beans evenly over the bowl.
- Add Flavor: Drizzle lime juice over the assembled bowl, sprinkle with chili powder if desired for heat.
- Finish and Serve: Garnish with chopped cilantro and sprinkle crumbled feta or cotija cheese, if using. Serve immediately.
Notes
- For best flavor, marinate the steak for at least 30 minutes, but overnight yields the most tender meat.
- You can substitute flank steak with skirt steak or sirloin steak if preferred.
- If you don’t have a grill, a cast-iron skillet or grill pan works well for cooking the steak.
- Using beef broth instead of water to cook the rice adds extra depth of flavor.
- The cheese and chili powder are optional but add complementary tang and spice.
- Leftover rice and steak work great for a quick repurpose in wraps or salads.
