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Steak, Avocado, and Roasted Corn Rice Bowl

Close-up of a steak avocado and roasted corn bowl featuring sliced steak over rice, topped with creamy sauce.
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Make this satisfying Baja-style steak bowl featuring charred corn, creamy avocado, and seasoned steak served over fluffy rice. This recipe is a quick, flavorful weeknight dinner.

Ingredients

Scale
  • 1 pound flank steak or sirloin, trimmed
  • 1 tablespoon olive oil, plus more for corn
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked white or brown rice
  • 2 ears fresh corn, husked
  • 1 ripe avocado, sliced
  • 1/2 cup black beans, rinsed and drained
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh cilantro
  • For the Lime Crema: 1/2 cup sour cream or Greek yogurt, 1 tablespoon lime juice, 1 teaspoon chipotle powder, pinch of salt

Instructions

  1. Prepare the steak: Rub the steak with 1 tablespoon of olive oil, chili powder, cumin, salt, and pepper. Let it sit at room temperature for 15 minutes.
  2. Roast the corn: Preheat your broiler or grill to high. Toss the corn with a light coating of olive oil. Broil or grill the corn, turning occasionally, until kernels are lightly charred, about 8 to 10 minutes. Once cool enough to handle, slice the kernels off the cob.
  3. Cook the steak: Heat a cast iron skillet over medium-high heat. Sear the steak for 3 to 5 minutes per side for medium-rare, depending on thickness. Remove the steak from the skillet and let it rest on a cutting board for 10 minutes before slicing against the grain.
  4. Make the lime crema: In a small bowl, whisk together the sour cream (or yogurt), lime juice, chipotle powder, and salt until smooth.
  5. Assemble the bowls: Divide the cooked rice among four bowls. Top the rice with sliced steak, roasted corn kernels, black beans, sliced avocado, red onion, and cilantro.
  6. Drizzle generously with the lime crema before serving.

Notes

  • For extra flavor, marinate the steak for 30 minutes in lime juice, olive oil, and spices before cooking.
  • If you do not have fresh corn, use one 15-ounce can of drained corn, tossed with a little oil and spices, and roast it in a pan until it browns slightly.
  • This dish works well with quinoa as a base for a higher protein option.

Nutrition

Find it online: https://cookerycommand.com/steak-avocado-and-roasted-corn-bowl/