If you’re looking for a vibrant, satisfying meal that brings together bold flavors and fresh textures, this Steak Avocado Rice Bowl with Cherry Tomatoes, Corn, and Feta Recipe is an absolute game-changer. Combining perfectly seared flank steak with creamy avocado, juicy cherry tomatoes, sweet corn, and a sprinkle of tangy feta cheese on a bed of fluffy jasmine rice, every bite bursts with delicious contrasts. It’s an easy recipe that feels like a special occasion but comes together quickly enough for any weeknight dinner, making it one of my favorite go-to dishes to share with friends and family.
Ingredients You’ll Need
Keeping things simple with fresh, colorful ingredients is the secret to making this bowl taste so incredible. Each component plays a vital role — from the earthy cumin in the steak marinade to the bright lime juice that wakes everything up, these ingredients bring texture, flavor, and balance.
- Flank steak: A tender, flavorful cut perfect for quick grilling or searing that provides a hearty, meaty base.
- Olive oil: Adds richness and helps the garlic and spices infuse into the steak during marination.
- Garlic, minced: Brings deep aromatic notes that make the marinade irresistible.
- Ground cumin: Offers a warm, slightly smoky undertone that complements the steak beautifully.
- Smoked paprika: Introduces a subtle smoky flavor with a hint of sweetness.
- Salt and pepper: Essential seasonings that enhance every ingredient’s natural flavors.
- Jasmine rice: Fluffy and fragrant, the perfect canvas for the bold toppings.
- Water or beef broth: For cooking the jasmine rice; broth adds an extra layer of flavor if you want to elevate the dish.
- Ripe avocado: Creamy and smooth, it balances the spiced steak and bright veggies.
- Cherry tomatoes: Burst of juiciness and a pop of vibrant color.
- Corn: Adds a sweet crunch, whether fresh, frozen, or canned.
- Black beans: A hearty, protein-packed ingredient that rounds out the bowl.
- Fresh cilantro: Provides a fresh, herbal lift.
- Lime juice: A zesty finishing touch that ties all the flavors together.
- Chili powder (optional): For those who love a little extra kick.
- Feta or cotija cheese (optional): Adds a salty, tangy finish that’s pure magic.
How to Make Steak Avocado Rice Bowl with Cherry Tomatoes, Corn, and Feta Recipe
Step 1: Prepare and Marinate the Flank Steak
Start by letting the flank steak come to room temperature for about 20 to 30 minutes; this helps it cook evenly. Meanwhile, mix olive oil, minced garlic, cumin, smoked paprika, salt, and pepper in a small bowl to create a flavorful marinade. Rub this mixture generously over the steak and let it sit for at least 30 minutes, or pop it in the fridge for up to two hours if you want to prep ahead. This marinade turns the steak into a taste sensation that’s smoky, garlicky, and perfectly seasoned.
Step 2: Cook the Flank Steak
Heat a grill or skillet on medium-high and brush it with oil so the steak doesn’t stick. Cook the steak for about 4 to 5 minutes on each side, aiming for medium-rare at 130 degrees Fahrenheit, or cook longer if you prefer it more done. Once cooked, the steak rests for 10 minutes — this resting step is crucial to keep it juicy. Then slice the steak thinly against the grain for the most tender bites.
Step 3: Cook the Jasmine Rice
Rinse one cup of jasmine rice under cold water until the water runs clear to remove excess starch. In a saucepan, combine the rice with two cups of water or beef broth and a pinch of salt. Bring it to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for 15 minutes. Turn off the heat and let it rest covered for another 5 to 10 minutes before fluffing it gently with a fork.
Step 4: Prepare the Fresh Toppings
While the steak and rice are cooking, slice the ripe avocado thinly and fan it out for an inviting presentation. Halve the cherry tomatoes and chop the fresh cilantro. Prepare the corn by grilling fresh ears until slightly charred, thawing frozen kernels, or draining canned corn thoroughly. Rinse and drain the black beans to add hearty texture and flavor.
Step 5: Assemble Your Steak Avocado Rice Bowl with Cherry Tomatoes, Corn, and Feta Recipe
Start by spooning a generous scoop of fluffy jasmine rice into the bottom of your favorite bowl. Next, layer on those juicy strips of flank steak, then artfully arrange the avocado slices. Scatter the cherry tomatoes, corn, and black beans over the top. Drizzle freshly squeezed lime juice across the bowl for a bright zing, and sprinkle a bit of chili powder if you want that extra depth of flavor. Finally, garnish with chopped cilantro and a crumble of feta or cotija cheese to finish off this colorful bowl that’s as pretty as it is delicious.
How to Serve Steak Avocado Rice Bowl with Cherry Tomatoes, Corn, and Feta Recipe
Garnishes
Adding fresh cilantro and tangy crumbled feta cheese as garnishes really elevates this bowl. The cilantro adds a refreshing herbal note while the feta adds creaminess and a salty bite that perfectly complements the sweetness of the corn and tomatoes. A sprinkle of chili powder or a few lime wedges on the side also make delightful finishing touches for extra flavor customization.
Side Dishes
This hearty bowl is often a meal in itself, but if you want something extra, light sides like a crisp green salad, grilled vegetables, or warm tortilla chips with salsa work beautifully. Keep it simple to balance the richness and keep the focus on those bold steak and avocado flavors.
Creative Ways to Present
Want to impress guests or just have fun plating? Serve this bowl in individual wide, shallow dishes to show off the colors and layers. You can also serve it as a build-your-own bowl where everyone piles on their preferred toppings. For a casual, picnic vibe, pack it in meal prep containers with all the toppings separated, ready to mix at mealtime.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of the Steak Avocado Rice Bowl with Cherry Tomatoes, Corn, and Feta Recipe, store the components separately in airtight containers to keep everything fresh. The steak, rice, and toppings like corn and beans keep well refrigerated for up to three days. Avoid storing avocado slices with the rest to prevent browning—add fresh avocado when serving instead.
Freezing
This bowl isn’t ideal for freezing assembled because the fresh vegetables and avocado lose texture after thawing. However, you can freeze cooked, sliced steak and rice separately and reheat them later. Prepare the fresh toppings fresh each time for the best quality and flavor.
Reheating
Reheat the steak and rice gently in a skillet or microwave until warm but not overcooked. Add fresh lime juice and avocado after reheating to keep the bowl vibrant and fresh. Reheat only the portions you plan to eat right away for the best experience.
FAQs
Can I use another cut of steak?
Absolutely! While flank steak is tender and flavorful, skirt steak or sirloin also work well. Just adjust cooking times to keep the meat juicy and tender.
Is there a vegetarian version of this recipe?
Yes! Swap the steak for grilled portobello mushrooms, tofu, or tempeh marinated in similar spices to keep that smoky, savory profile while staying plant-based.
Can I make this recipe gluten-free?
Definitely. The ingredients used here are naturally gluten-free as long as you use gluten-free broth and check labels on any processed items like canned beans or spices.
How do I keep avocado from browning?
Coat sliced avocado with a little lime or lemon juice and store it in an airtight container. Adding avocado fresh when serving also helps it stay vibrant and green.
What if I don’t have a grill?
No grill? No problem! A hot cast-iron skillet or grill pan on the stove works perfectly to get a nice sear on your steak.
Final Thoughts
This Steak Avocado Rice Bowl with Cherry Tomatoes, Corn, and Feta Recipe has quickly become one of my favorite dishes to whip up when I want to impress without fuss. It’s the kind of meal that feels both comforting and fresh, with every bite delivering a wonderful harmony of flavors and textures. I can’t wait for you to try it and discover just how easy and rewarding this bowl can be in your own kitchen!
Print
Steak Avocado Rice Bowl with Cherry Tomatoes, Corn, and Feta Recipe
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
This hearty Steak Avocado Rice Bowl combines tender, marinated flank steak with fluffy jasmine rice and fresh, vibrant toppings like avocado, cherry tomatoes, corn, and black beans. Enhanced with smoky spices and zesty lime juice, it’s a delicious and nutritious meal perfect for lunch or dinner, offering a balanced blend of protein, vegetables, and grains.
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
- 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 out for 20-30 minutes to ensure even cooking throughout.
- Prepare Marinade: In a small bowl, combine olive oil, minced garlic, ground cumin, smoked paprika, salt, and pepper to make a flavorful marinade.
- Marinate Steak: Rub the marinade all over the flank steak, coating it thoroughly. Refrigerate the steak in the marinade for at least 30 minutes or up to 2 hours for deeper flavor infusion.
- Preheat Grill or Skillet: Heat your grill or skillet over medium-high heat and lightly oil the surface to prevent sticking.
- Cook Steak: Grill or sear the flank steak for about 4-5 minutes per side, aiming for medium-rare at an internal temperature of 130°F, or adjust to your preferred doneness.
- Rest and Slice Steak: Remove the steak from heat and let it rest for 10 minutes to allow juices to redistribute. Then slice thinly against the grain for tenderness.
- 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.
- Simmer Rice: Reduce heat to low, cover, and simmer the rice for 15 minutes without lifting the lid.
- Let Rice Rest: Remove from heat and keep the rice covered for another 5-10 minutes to finish steaming.
- Fluff Rice: Use a fork to fluff the jasmine rice before assembling the bowls.
- Prepare Toppings: Slice the avocado, prepare corn by grilling (if fresh), thawing (if frozen), or draining (if canned). Rinse and drain the black beans. Chop fresh cilantro and halve the cherry tomatoes.
- Assemble Bowls: Place a serving of jasmine rice at the bottom of each bowl. Layer the sliced flank steak over the rice.
- Add Vegetables: Arrange the sliced avocado on top, fanning it for presentation. Sprinkle on cherry tomatoes, corn, and black beans.
- Dress the Bowl: Drizzle lime juice over the entire bowl. Optionally, sprinkle chili powder for added flavor.
- Garnish: Finish by topping with chopped cilantro and crumbled feta or cotija cheese if desired.
Notes
- The marinating time can be adjusted depending on how much time you have; longer marination increases flavor.
- For a smoky flavor, grilling the steak and fresh corn is preferred, but a skillet works well too.
- Use beef broth instead of water for cooking rice to add extra richness.
- Make it vegetarian by substituting grilled portobello mushrooms or tofu instead of steak.
- Chili powder is optional and can be adjusted to taste for spice preference.
- Resting the steak after cooking is essential to keep it juicy and tender.
