Steak Avocado Roasted Corn Bowl (Printable version)

Protein-packed bowl with grilled steak, avocado, roasted corn, and tangy lime drizzle

# What you'll need:

→ For the Steak

01 - 1 lb flank steak
02 - 1 tbsp olive oil
03 - 1 tsp chili powder
04 - 1 tsp ground cumin
05 - 1/2 tsp garlic powder
06 - 1/2 tsp kosher salt
07 - 1/4 tsp black pepper

→ For the Roasted Corn

08 - 2 ears fresh corn, husked
09 - 1 tbsp olive oil
10 - 1/4 tsp smoked paprika
11 - Salt and pepper, to taste

→ For the Bowl

12 - 2 cups cooked brown rice or quinoa
13 - 1 large avocado, sliced
14 - 1 cup cherry tomatoes, halved
15 - 1/4 cup red onion, thinly sliced
16 - 1/4 cup fresh cilantro, chopped
17 - 1 lime, cut into wedges

→ For the Lime Dressing

18 - 2 tbsp olive oil
19 - 2 tbsp fresh lime juice
20 - 1 tsp honey or agave syrup
21 - 1/2 tsp Dijon mustard
22 - Salt and pepper, to taste

# Directions:

01 - Preheat the oven to 425°F.
02 - Combine olive oil, chili powder, cumin, garlic powder, salt, and pepper in a small bowl. Rub mixture evenly over both sides of the flank steak.
03 - Let the seasoned steak rest at room temperature while preparing the corn.
04 - Place corn kernels on a baking sheet. Toss with olive oil, smoked paprika, salt, and pepper. Roast for 15-18 minutes, stirring halfway, until golden and lightly charred.
05 - Heat a grill pan or skillet over medium-high heat. Cook steak for 3-4 minutes per side for medium-rare. Transfer to a plate, cover loosely with foil, and let rest 5 minutes before slicing thinly against the grain.
06 - Whisk together olive oil, lime juice, honey, Dijon mustard, salt, and pepper in a small bowl until emulsified.
07 - Divide rice or quinoa among 4 bowls. Top each with sliced steak, roasted corn, avocado, cherry tomatoes, red onion, and cilantro.
08 - Drizzle bowls with lime dressing and serve with lime wedges on the side.

# Expert Advice:

01 -
  • The combination of warm steak, cool creamy avocado, and sweet corn hits every texture craving in one bite
  • Everything comes together in under an hour but tastes like you spent all day planning it
  • The lime dressing ties everything together with just the right amount of tang
02 -
  • Slicing the steak against the grain is non-negotiable for tenderness. Look for the lines running through the meat and cut across them, not parallel.
  • Letting the steak rest before slicing keeps all those juices inside the meat where they belong instead of on your cutting board.
  • The dressing tastes best when made at least 10 minutes ahead so the flavors have time to mingle and mellow out.
03 -
  • Pat the steak completely dry before applying the spice rub for the best sear and crust development
  • Use the sharpest knife you have for slicing the steak thinly against the grain
  • Serve the dressing on the side if youre packing these for lunch so nothing gets soggy

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