Description
Steak Avocado Roasted Corn Bowl: Juicy steak, creamy avocado, roasted corn – a delicious and satisfying bowl bursting with flavors!
Ingredients
Scale
- 1 pound (450g) flank or ribeye steak, at room temperature
- 2 medium ripe avocados, pitted and sliced
- 2 cups (300g) fresh or frozen corn kernels
- 3 tablespoons olive oil, divided
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 lime, juiced and zested
- 1/4 cup (15g) fresh cilantro, chopped
- 1 small red onion, thinly sliced
- Salt and freshly ground black pepper, to taste
- Optional base: 2 cups cooked rice, quinoa, or cauliflower rice
Instructions
- Step 1: Prepare the Steak Pat your steak dry with paper towels to ensure proper searing. Season generously with salt, freshly ground black pepper, half the cumin, and half the smoked paprika. Heat 1 tablespoon of olive oil in a large cast-iron skillet over high heat until it’s just smoking. Carefully place the steak in the pan and sear undisturbed for 4 minutes. Flip once and cook for another 3-4 minutes for medium-rare (adjust timing based on thickness and desired doneness). Transfer to a cutting board, tent loosely with foil, and let rest for at least 10 minutes before slicing against the grain into thin strips.
- Step 2: Roast the Corn While your steak rests, wipe the skillet clean and return it to medium-high heat. Add the remaining olive oil and butter. When the butter has melted, add the corn kernels in a single layer. Let them cook undisturbed for 2 minutes to begin developing color. Stir and cook for another 5-7 minutes until the kernels are golden and slightly charred in spots. Add the minced garlic during the last minute of cooking, stirring constantly to prevent burning. Season with the remaining cumin, smoked paprika, salt, and pepper.
- Step 3: Prepare the Avocado and Assemble Halve the avocados, remove the pits, and slice or cube the flesh. Immediately drizzle with half the lime juice to prevent browning. If using a grain base, divide it between four bowls. Arrange the sliced steak, roasted corn, and avocado in sections over the base. Scatter the sliced red onion on top and sprinkle with fresh cilantro. Finish with a drizzle of the remaining olive oil and lime juice, plus a sprinkle of lime zest. For extra flavor, add a pinch of flaky sea salt over the avocado just before serving your Steak Avocado Roasted Corn Bowl.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 bowl
- Calories: 550 calories per serving
- Sugar: 8 grams
- Sodium: 450 mg
- Fat: 32 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 24 grams
- Trans Fat: 0 grams
- Carbohydrates: 32 grams
- Fiber: 6 grams
- Protein: 38 grams
- Cholesterol: 95 mg