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
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
- 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.
