Savory Steak, Avocado, and Roasted Corn Bowl Recipe

by
- 1 lb flank steak - 2 ripe avocados, sliced - 1 can (15 oz) corn, drained - 1 red bell pepper, diced - 1 small red onion, chopped - 2 tablespoons olive oil - 2 tablespoons taco seasoning - 1 lime, juiced - Fresh cilantro, chopped (for garnish) - Salt and pepper to taste - Cooked quinoa - Brown rice When choosing your ingredients, freshness matters. For the flank steak, choose one with a nice red color. The avocados should be ripe but firm to the touch. Remember, ripe avocados make a creamy addition to your bowl. You can use canned corn for ease, but roasting it makes a big difference. It adds a sweet, smoky flavor. For the base, both quinoa and brown rice are great. Quinoa has a nutty taste, while brown rice is hearty and filling. Using fresh herbs like cilantro brings brightness to the dish. Also, lime juice adds a tangy kick that enhances all flavors. For the best taste, season each component well. This will create layers of flavor in your bowl. If you like, you can find the full recipe [here](Full Recipe). Enjoy crafting this delicious and colorful dish! 1. First, preheat your oven to 400°F (200°C). This step is key for roasting the corn and bell pepper just right. 2. Next, season the flank steak. Use taco seasoning, salt, and pepper. Rub it on all sides, ensuring each bite has flavor. 1. Spread the drained corn and diced red bell pepper on a baking sheet. This helps them roast evenly. 2. Drizzle with 1 tablespoon of olive oil. Sprinkle with salt to enhance the taste. Bake for 15-20 minutes. You want the corn to get slightly charred and the bell pepper tender. 1. While the corn roasts, heat the remaining tablespoon of olive oil in a skillet over medium-high heat. 2. Once hot, add the flank steak. Sear for 4-5 minutes on each side for medium-rare. Adjust the time for your preferred doneness. 3. After cooking, let the steak rest for a few minutes. This step keeps it juicy. Then, slice thinly against the grain. 1. Start with a layer of cooked quinoa or brown rice as your base. This adds a nice texture. 2. Next, top with sliced steak, the roasted corn mixture, and avocado slices. 3. For the final touch, garnish with chopped fresh cilantro. An extra squeeze of lime juice adds freshness. If you want detailed cooking steps, check the Full Recipe. Enjoy your delicious creation! To enhance the taste, adjust the taco seasoning. Add more or less based on your spice level. For a tangy twist, marinate the steak. Use lime juice and olive oil to create a simple marinade. Let it sit for about 30 minutes for the best flavor. For even cooking, use a skillet with a heavy bottom. This helps the heat spread evenly. Sear the steak in batches if you have a large piece. A meat thermometer can help you check the doneness. Aim for 130°F for medium-rare. You will also need some essential tools. A sharp knife is key for slicing the steak. Use a cutting board that won’t slip. A baking sheet is great for roasting corn and peppers. For plating, use large, shallow bowls. Start with a base of quinoa or rice. Place the corn mixture on one side. Add the steak slices next to it. Finally, arrange the avocado slices on top. To make it pop, sprinkle fresh cilantro over everything. Adding lime wedges on the side gives a nice touch. This not only looks good but also adds extra flavor when served. For more details, check the full recipe. {{image_2}} If you want to change the flavors, swap out the avocado. Try using hummus or a creamy yogurt. Both options bring a different taste and texture. You can also change the protein. Instead of steak, try chicken or shrimp. Both cook quickly and add great flavor. Just season them like you do the steak for the best results. Looking to spice things up? Add jalapeños or a dash of hot sauce. These will give your bowl a nice kick. You can also add more veggies. Try diced tomatoes, shredded carrots, or even spinach. They add color and nutrition. Plus, they make the bowl even more fun to eat. For a gluten-free dish, make sure your taco seasoning is gluten-free. Most store-bought options are safe, but check the label. If you want a vegan or vegetarian version, skip the steak. Use black beans or lentils as your protein. They are filling and tasty. You can also add more avocado or a scoop of guacamole for creaminess. Explore these variations to make the perfect bowl just for you. Check out the Full Recipe for more ideas! After cooking, let your steak, avocado, and roasted corn bowl cool down. Store it in the fridge within two hours to keep it safe. Use airtight containers to keep the flavors fresh. The bowl lasts for about three days in the refrigerator. You can freeze the steak and corn mixture if you want to save it longer. Place them in freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. They can last up to three months in the freezer. To reheat, let it thaw in the fridge overnight. Then, warm it in a skillet over low heat or in the microwave until hot. Making these bowls ahead of time is easy and saves you effort. You can prepare the steak, corn, and quinoa or rice a few days in advance. Keep each ingredient separate to maintain freshness. Use glass or BPA-free plastic containers for storage. These containers help keep the food fresh and make it easy to grab and go. For the best taste, assemble the bowls just before eating. This way, your avocado stays fresh and green, and everything tastes great! For the full recipe, check out the details above. What cut of steak is best for this recipe? I recommend flank steak. It is lean, flavorful, and cooks well. It also slices nicely against the grain, making it tender. If you prefer, you can also use sirloin or ribeye for a richer taste. Can I use canned corn instead of fresh? Yes, you can use canned corn. Just drain it well before roasting. Canned corn is convenient and still adds great flavor to the dish. How long should I cook the steak for medium or well-done? For medium-rare, cook the flank steak for about 4-5 minutes per side. For medium, increase this to 6-7 minutes per side. If you prefer well-done, aim for 8-10 minutes per side. Always check the internal temperature for accuracy. What's the recommended roasting time for corn? Roast the corn for 15-20 minutes at 400°F (200°C). You want it to be slightly charred and tender. This enhances the flavor of the corn and bell pepper. What side dishes complement this bowl? This bowl pairs well with a simple green salad or tortilla chips. You can also serve it with a side of black beans for extra protein and fiber. How can I turn this into a meal prep option? To meal prep, cook everything in advance and store it in separate containers. This makes it easy to grab and go. You can layer the ingredients in a jar or bowl for quick meals during the week. This blog outlined a delicious recipe with flank steak, ripe avocados, and roasted corn. We covered how to season and prepare each ingredient for the best flavor. I shared cooking tips and tricks for great results, plus ideas for variations. Remember, you can swap ingredients or adjust flavors to fit your taste. With these tips, your meal will impress everyone. Now, it’s time to dive in and enjoy your tasty creation!

WANT TO SAVE THIS RECIPE?

Are you ready to elevate your dinner game? This Savory Steak, Avocado, and Roasted Corn Bowl is packed with flavor and texture! Using flank steak, ripe avocados, and sweet roasted corn, you can create a satisfying meal in no time. I’ll guide you step-by-step, from choosing the right ingredients to perfecting the presentation. Let’s dive in and make your taste buds dance!

Jump to Recipe

Ingredients

Main Ingredients

– 1 lb flank steak

– 2 ripe avocados, sliced

– 1 can (15 oz) corn, drained

– 1 red bell pepper, diced

– 1 small red onion, chopped

Seasonings and Accompaniments

– 2 tablespoons olive oil

– 2 tablespoons taco seasoning

– 1 lime, juiced

– Fresh cilantro, chopped (for garnish)

– Salt and pepper to taste

Base Options

– Cooked quinoa

– Brown rice

When choosing your ingredients, freshness matters. For the flank steak, choose one with a nice red color. The avocados should be ripe but firm to the touch. Remember, ripe avocados make a creamy addition to your bowl.

You can use canned corn for ease, but roasting it makes a big difference. It adds a sweet, smoky flavor. For the base, both quinoa and brown rice are great. Quinoa has a nutty taste, while brown rice is hearty and filling.

Using fresh herbs like cilantro brings brightness to the dish. Also, lime juice adds a tangy kick that enhances all flavors. For the best taste, season each component well. This will create layers of flavor in your bowl.

If you like, you can find the full recipe [here](Full Recipe). Enjoy crafting this delicious and colorful dish!

Step-by-Step Instructions

Preparing the Ingredients

1. First, preheat your oven to 400°F (200°C). This step is key for roasting the corn and bell pepper just right.

2. Next, season the flank steak. Use taco seasoning, salt, and pepper. Rub it on all sides, ensuring each bite has flavor.

Roasting the Corn and Bell Pepper

1. Spread the drained corn and diced red bell pepper on a baking sheet. This helps them roast evenly.

2. Drizzle with 1 tablespoon of olive oil. Sprinkle with salt to enhance the taste. Bake for 15-20 minutes. You want the corn to get slightly charred and the bell pepper tender.

Cooking the Steak

1. While the corn roasts, heat the remaining tablespoon of olive oil in a skillet over medium-high heat.

2. Once hot, add the flank steak. Sear for 4-5 minutes on each side for medium-rare. Adjust the time for your preferred doneness.

3. After cooking, let the steak rest for a few minutes. This step keeps it juicy. Then, slice thinly against the grain.

Assembling the Bowl

1. Start with a layer of cooked quinoa or brown rice as your base. This adds a nice texture.

2. Next, top with sliced steak, the roasted corn mixture, and avocado slices.

3. For the final touch, garnish with chopped fresh cilantro. An extra squeeze of lime juice adds freshness.

If you want detailed cooking steps, check the Full Recipe. Enjoy your delicious creation!

Tips & Tricks

Perfecting the Flavor

To enhance the taste, adjust the taco seasoning. Add more or less based on your spice level. For a tangy twist, marinate the steak. Use lime juice and olive oil to create a simple marinade. Let it sit for about 30 minutes for the best flavor.

Cooking Techniques

For even cooking, use a skillet with a heavy bottom. This helps the heat spread evenly. Sear the steak in batches if you have a large piece. A meat thermometer can help you check the doneness. Aim for 130°F for medium-rare.

You will also need some essential tools. A sharp knife is key for slicing the steak. Use a cutting board that won’t slip. A baking sheet is great for roasting corn and peppers.

Presentation Suggestions

For plating, use large, shallow bowls. Start with a base of quinoa or rice. Place the corn mixture on one side. Add the steak slices next to it. Finally, arrange the avocado slices on top.

To make it pop, sprinkle fresh cilantro over everything. Adding lime wedges on the side gives a nice touch. This not only looks good but also adds extra flavor when served. For more details, check the full recipe.

Variations

Ingredient Swaps

If you want to change the flavors, swap out the avocado. Try using hummus or a creamy yogurt. Both options bring a different taste and texture.

You can also change the protein. Instead of steak, try chicken or shrimp. Both cook quickly and add great flavor. Just season them like you do the steak for the best results.

Flavor Additions

Looking to spice things up? Add jalapeños or a dash of hot sauce. These will give your bowl a nice kick.

You can also add more veggies. Try diced tomatoes, shredded carrots, or even spinach. They add color and nutrition. Plus, they make the bowl even more fun to eat.

Dietary Adaptations

For a gluten-free dish, make sure your taco seasoning is gluten-free. Most store-bought options are safe, but check the label.

If you want a vegan or vegetarian version, skip the steak. Use black beans or lentils as your protein. They are filling and tasty. You can also add more avocado or a scoop of guacamole for creaminess.

Explore these variations to make the perfect bowl just for you. Check out the Full Recipe for more ideas!

Storage Info

Short-Term Storage

After cooking, let your steak, avocado, and roasted corn bowl cool down. Store it in the fridge within two hours to keep it safe. Use airtight containers to keep the flavors fresh. The bowl lasts for about three days in the refrigerator.

Long-Term Storage

You can freeze the steak and corn mixture if you want to save it longer. Place them in freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. They can last up to three months in the freezer. To reheat, let it thaw in the fridge overnight. Then, warm it in a skillet over low heat or in the microwave until hot.

Meal Prep Suggestions

Making these bowls ahead of time is easy and saves you effort. You can prepare the steak, corn, and quinoa or rice a few days in advance. Keep each ingredient separate to maintain freshness. Use glass or BPA-free plastic containers for storage. These containers help keep the food fresh and make it easy to grab and go.

For the best taste, assemble the bowls just before eating. This way, your avocado stays fresh and green, and everything tastes great! For the full recipe, check out the details above.

FAQs

Common Questions

What cut of steak is best for this recipe?

I recommend flank steak. It is lean, flavorful, and cooks well. It also slices nicely against the grain, making it tender. If you prefer, you can also use sirloin or ribeye for a richer taste.

Can I use canned corn instead of fresh?

Yes, you can use canned corn. Just drain it well before roasting. Canned corn is convenient and still adds great flavor to the dish.

Cooking Time Inquiries

How long should I cook the steak for medium or well-done?

For medium-rare, cook the flank steak for about 4-5 minutes per side. For medium, increase this to 6-7 minutes per side. If you prefer well-done, aim for 8-10 minutes per side. Always check the internal temperature for accuracy.

What’s the recommended roasting time for corn?

Roast the corn for 15-20 minutes at 400°F (200°C). You want it to be slightly charred and tender. This enhances the flavor of the corn and bell pepper.

Serving Suggestions

What side dishes complement this bowl?

This bowl pairs well with a simple green salad or tortilla chips. You can also serve it with a side of black beans for extra protein and fiber.

How can I turn this into a meal prep option?

To meal prep, cook everything in advance and store it in separate containers. This makes it easy to grab and go. You can layer the ingredients in a jar or bowl for quick meals during the week.

This blog outlined a delicious recipe with flank steak, ripe avocados, and roasted corn. We covered how to season and prepare each ingredient for the best flavor. I shared cooking tips and tricks for great results, plus ideas for variations. Remember, you can swap ingredients or adjust flavors to fit your taste. With these tips, your meal will impress everyone. Now, it’s time to dive in and enjoy your tasty creation!

- 1 lb flank steak - 2 ripe avocados, sliced - 1 can (15 oz) corn, drained - 1 red bell pepper, diced - 1 small red onion, chopped - 2 tablespoons olive oil - 2 tablespoons taco seasoning - 1 lime, juiced - Fresh cilantro, chopped (for garnish) - Salt and pepper to taste - Cooked quinoa - Brown rice When choosing your ingredients, freshness matters. For the flank steak, choose one with a nice red color. The avocados should be ripe but firm to the touch. Remember, ripe avocados make a creamy addition to your bowl. You can use canned corn for ease, but roasting it makes a big difference. It adds a sweet, smoky flavor. For the base, both quinoa and brown rice are great. Quinoa has a nutty taste, while brown rice is hearty and filling. Using fresh herbs like cilantro brings brightness to the dish. Also, lime juice adds a tangy kick that enhances all flavors. For the best taste, season each component well. This will create layers of flavor in your bowl. If you like, you can find the full recipe [here](Full Recipe). Enjoy crafting this delicious and colorful dish! 1. First, preheat your oven to 400°F (200°C). This step is key for roasting the corn and bell pepper just right. 2. Next, season the flank steak. Use taco seasoning, salt, and pepper. Rub it on all sides, ensuring each bite has flavor. 1. Spread the drained corn and diced red bell pepper on a baking sheet. This helps them roast evenly. 2. Drizzle with 1 tablespoon of olive oil. Sprinkle with salt to enhance the taste. Bake for 15-20 minutes. You want the corn to get slightly charred and the bell pepper tender. 1. While the corn roasts, heat the remaining tablespoon of olive oil in a skillet over medium-high heat. 2. Once hot, add the flank steak. Sear for 4-5 minutes on each side for medium-rare. Adjust the time for your preferred doneness. 3. After cooking, let the steak rest for a few minutes. This step keeps it juicy. Then, slice thinly against the grain. 1. Start with a layer of cooked quinoa or brown rice as your base. This adds a nice texture. 2. Next, top with sliced steak, the roasted corn mixture, and avocado slices. 3. For the final touch, garnish with chopped fresh cilantro. An extra squeeze of lime juice adds freshness. If you want detailed cooking steps, check the Full Recipe. Enjoy your delicious creation! To enhance the taste, adjust the taco seasoning. Add more or less based on your spice level. For a tangy twist, marinate the steak. Use lime juice and olive oil to create a simple marinade. Let it sit for about 30 minutes for the best flavor. For even cooking, use a skillet with a heavy bottom. This helps the heat spread evenly. Sear the steak in batches if you have a large piece. A meat thermometer can help you check the doneness. Aim for 130°F for medium-rare. You will also need some essential tools. A sharp knife is key for slicing the steak. Use a cutting board that won’t slip. A baking sheet is great for roasting corn and peppers. For plating, use large, shallow bowls. Start with a base of quinoa or rice. Place the corn mixture on one side. Add the steak slices next to it. Finally, arrange the avocado slices on top. To make it pop, sprinkle fresh cilantro over everything. Adding lime wedges on the side gives a nice touch. This not only looks good but also adds extra flavor when served. For more details, check the full recipe. {{image_2}} If you want to change the flavors, swap out the avocado. Try using hummus or a creamy yogurt. Both options bring a different taste and texture. You can also change the protein. Instead of steak, try chicken or shrimp. Both cook quickly and add great flavor. Just season them like you do the steak for the best results. Looking to spice things up? Add jalapeños or a dash of hot sauce. These will give your bowl a nice kick. You can also add more veggies. Try diced tomatoes, shredded carrots, or even spinach. They add color and nutrition. Plus, they make the bowl even more fun to eat. For a gluten-free dish, make sure your taco seasoning is gluten-free. Most store-bought options are safe, but check the label. If you want a vegan or vegetarian version, skip the steak. Use black beans or lentils as your protein. They are filling and tasty. You can also add more avocado or a scoop of guacamole for creaminess. Explore these variations to make the perfect bowl just for you. Check out the Full Recipe for more ideas! After cooking, let your steak, avocado, and roasted corn bowl cool down. Store it in the fridge within two hours to keep it safe. Use airtight containers to keep the flavors fresh. The bowl lasts for about three days in the refrigerator. You can freeze the steak and corn mixture if you want to save it longer. Place them in freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. They can last up to three months in the freezer. To reheat, let it thaw in the fridge overnight. Then, warm it in a skillet over low heat or in the microwave until hot. Making these bowls ahead of time is easy and saves you effort. You can prepare the steak, corn, and quinoa or rice a few days in advance. Keep each ingredient separate to maintain freshness. Use glass or BPA-free plastic containers for storage. These containers help keep the food fresh and make it easy to grab and go. For the best taste, assemble the bowls just before eating. This way, your avocado stays fresh and green, and everything tastes great! For the full recipe, check out the details above. What cut of steak is best for this recipe? I recommend flank steak. It is lean, flavorful, and cooks well. It also slices nicely against the grain, making it tender. If you prefer, you can also use sirloin or ribeye for a richer taste. Can I use canned corn instead of fresh? Yes, you can use canned corn. Just drain it well before roasting. Canned corn is convenient and still adds great flavor to the dish. How long should I cook the steak for medium or well-done? For medium-rare, cook the flank steak for about 4-5 minutes per side. For medium, increase this to 6-7 minutes per side. If you prefer well-done, aim for 8-10 minutes per side. Always check the internal temperature for accuracy. What's the recommended roasting time for corn? Roast the corn for 15-20 minutes at 400°F (200°C). You want it to be slightly charred and tender. This enhances the flavor of the corn and bell pepper. What side dishes complement this bowl? This bowl pairs well with a simple green salad or tortilla chips. You can also serve it with a side of black beans for extra protein and fiber. How can I turn this into a meal prep option? To meal prep, cook everything in advance and store it in separate containers. This makes it easy to grab and go. You can layer the ingredients in a jar or bowl for quick meals during the week. This blog outlined a delicious recipe with flank steak, ripe avocados, and roasted corn. We covered how to season and prepare each ingredient for the best flavor. I shared cooking tips and tricks for great results, plus ideas for variations. Remember, you can swap ingredients or adjust flavors to fit your taste. With these tips, your meal will impress everyone. Now, it’s time to dive in and enjoy your tasty creation!

Steak, Avocado, and Roasted Corn Bowl

Elevate your mealtime with this delicious Steak, Avocado, and Roasted Corn Bowl! Packed with flavors and healthy ingredients, this recipe features tender flank steak, creamy avocado, and sweet roasted corn, all served on a bed of quinoa or brown rice. It's perfect for a quick weeknight dinner or meal prep. Click through to explore the full recipe and discover how to impress your family and friends with this vibrant and nutritious bowl!
Print Recipe Pin Recipe

Ingredients
  

1 lb flank steak

2 ripe avocados, sliced

1 can (15 oz) corn, drained

1 red bell pepper, diced

1 small red onion, chopped

2 tablespoons olive oil

2 tablespoons taco seasoning

1 lime, juiced

Fresh cilantro, chopped (for garnish)

Salt and pepper to taste

Cooked quinoa or brown rice (for the base)

Instructions
 

Preheat the oven to 400°F (200°C).

    On a baking sheet, spread the drained corn and diced red bell pepper. Drizzle with 1 tablespoon of olive oil, sprinkle with salt, and roast for about 15-20 minutes, until the corn is slightly charred and the bell pepper is tender.

      While the corn is roasting, season the flank steak with taco seasoning, salt, and pepper. Heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the flank steak and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from the skillet and let it rest for a few minutes before slicing thinly against the grain.

        In a mixing bowl, combine the roasted corn and red onion. Drizzle with lime juice and toss to mix.

          To assemble the bowl, start with a layer of quinoa or brown rice as the base. Top with sliced steak, seasoned corn mixture, and avocado slices.

            Garnish with chopped fresh cilantro and an extra squeeze of lime juice for added flavor.

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                - Presentation Tips: Serve in large, shallow bowls, arranging the steak, corn, and avocado in colorful sections. Add lime wedges on the side for a fresh touch.

                  WANT TO SAVE THIS RECIPE?