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
Scale
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.
