Steak Avocado Corn Bowl: A Delicious & Healthy Recipe

Steak avocado corn bowl: Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! Imagine tender, juicy steak, perfectly grilled and nestled amongst creamy avocado, sweet corn, and a medley of vibrant flavors. This isn’t just a meal; it’s an experience.

While the exact origins of the steak avocado corn bowl are somewhat modern, its inspiration draws from the rich tapestry of Southwestern and Mexican cuisines. Think of the hearty, satisfying flavors of a perfectly grilled carne asada taco, deconstructed and elevated with the freshness of ripe avocado and the sweetness of summer corn. It’s a celebration of simple, high-quality ingredients coming together in perfect harmony.

What makes this dish so irresistible? It’s the symphony of textures and tastes. The savory steak provides a satisfying chew, while the avocado offers a smooth, buttery contrast. The corn bursts with sweetness, and a squeeze of lime adds a zesty kick. Beyond the incredible flavor profile, the steak avocado corn bowl is incredibly versatile and convenient. It’s quick to prepare, making it perfect for a weeknight dinner, yet elegant enough to serve to guests. Plus, it’s packed with protein, healthy fats, and essential nutrients, making it a guilt-free indulgence you can enjoy any time. I know you’ll love this recipe as much as I do!

Ingredients:

• For the Steak:
• 1.5 lbs Sirloin Steak, about 1 inch thick
• 2 tbsp Olive Oil
• 1 tbsp Smoked Paprika
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1/2 tsp Dried Oregano
• 1/2 tsp Chili Powder
• Salt and Black Pepper to taste
• For the Avocado Corn Salsa:
• 2 ears of Corn, kernels removed (about 1.5 cups)
• 2 ripe Avocados, diced
• 1/2 Red Onion, finely diced
• 1 Jalapeño, seeded and minced (optional)
• 1/4 cup Cilantro, chopped
• 2 tbsp Lime Juice
• 1 tbsp Olive Oil
• Salt and Black Pepper to taste
• For the Base:
• 2 cups Cooked Rice (white, brown, or quinoa)
• 1 (15 ounce) can Black Beans, rinsed and drained
• Optional toppings: Sour cream, shredded cheese, hot sauce

Preparing the Steak:

1. Prepare the Steak: Take the steak out of the refrigerator about 30 minutes before cooking. This allows it to come closer to room temperature, which helps it cook more evenly. Pat the steak dry with paper towels. This is crucial for getting a good sear.
2. Make the Spice Rub: In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried oregano, chili powder, salt, and black pepper. Mix well to ensure all the spices are evenly distributed.
3. Season the Steak: Generously rub the spice mixture all over the steak, pressing it in slightly to help it adhere. Make sure every surface is covered for maximum flavor.
4. Heat the Pan: Heat the olive oil in a large cast-iron skillet (or another heavy-bottomed pan) over medium-high heat. The pan should be hot enough that a drop of water sizzles and evaporates almost immediately. A hot pan is essential for a good sear.
5. Sear the Steak: Carefully place the steak in the hot pan. Sear for 3-4 minutes on each side for medium-rare, or longer depending on your desired level of doneness. Avoid moving the steak around too much during searing; let it develop a nice crust. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C); for medium, 135-145°F (57-63°C); and for medium-well, 145-155°F (63-68°C).
6. Rest the Steak: Remove the steak from the pan and place it on a cutting board. Tent it loosely with foil and let it rest for at least 10 minutes. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product.
7. Slice the Steak: After resting, slice the steak thinly against the grain. This makes it easier to chew and enhances the tenderness.

Making the Avocado Corn Salsa:

1. Prepare the Corn: There are a few ways to prepare the corn. You can grill the corn on the cob until lightly charred, then cut the kernels off. Alternatively, you can boil the corn for about 5 minutes, then cut off the kernels. For a quicker method, you can sauté the corn kernels in a pan with a little olive oil until they are tender and slightly browned. I prefer grilling for the smoky flavor, but any method works!
2. Combine Ingredients: In a medium bowl, combine the corn kernels, diced avocados, finely diced red onion, minced jalapeño (if using), and chopped cilantro.
3. Dress the Salsa: Add the lime juice and olive oil to the bowl. Season with salt and black pepper to taste.
4. Mix Gently: Gently toss all the ingredients together until they are well combined. Be careful not to mash the avocados too much.
5. Taste and Adjust: Taste the salsa and adjust the seasoning as needed. You may want to add more lime juice for extra tang, or more salt and pepper to enhance the flavors.
6. Chill (Optional): For the best flavor, chill the salsa in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.

Assembling the Bowls:

1. Prepare the Base: Cook your rice according to package directions. You can use white rice, brown rice, or quinoa, depending on your preference. Make sure the rice is cooked and fluffy.
2. Warm the Black Beans: If desired, warm the black beans in a saucepan over low heat or in the microwave. This is optional, but I find that warm beans add a nice touch to the bowl.
3. Assemble the Bowls: Divide the cooked rice evenly among bowls. Top with the warmed black beans.
4. Add the Steak: Arrange the sliced steak over the rice and beans.
5. Spoon on the Salsa: Generously spoon the avocado corn salsa over the steak.
6. Add Toppings (Optional): If desired, add your favorite toppings, such as sour cream, shredded cheese, or hot sauce.
7. Serve Immediately: Serve the bowls immediately and enjoy!

Tips and Variations:

• Steak Doneness: Use a meat thermometer to ensure your steak is cooked to your desired level of doneness. Remember that the internal temperature will rise slightly as the steak rests.
• Spice Level: Adjust the amount of jalapeño in the salsa to control the spice level. If you prefer a milder salsa, omit the jalapeño altogether.
• Vegetarian Option: For a vegetarian version, replace the steak with grilled halloumi cheese or seasoned tofu.
• Grain-Free: For a grain-free option, use cauliflower rice instead of regular rice.
• Add Greens: Add a handful of fresh spinach or mixed greens to the base of the bowl for extra nutrients.
• Other Toppings: Get creative with your toppings! Some other great options include pico de gallo, guacamole, crumbled cotija cheese, or a drizzle of chipotle mayo.
• Make Ahead: You can prepare the steak and avocado corn salsa ahead of time and store them separately in the refrigerator. Assemble the bowls just before serving.
• Leftovers: Leftovers can be stored in the refrigerator for up to 3 days. The avocado in the salsa may brown slightly, but it will still taste delicious.

Detailed Explanation of Ingredients:

Steak:

I prefer using sirloin steak for this recipe because it’s relatively lean and cooks quickly. However, you can also use other cuts of steak, such as flank steak, skirt steak, or ribeye. Just be sure to adjust the cooking time accordingly. The thickness of the steak is also important. A steak that is about 1 inch thick is ideal for searing in a pan. If your steak is thinner, reduce the cooking time to prevent it from overcooking. If it’s thicker, you may need to increase the cooking time or finish it in the oven.

Spices:

The spice rub is what gives the steak its delicious flavor. Smoked paprika adds a smoky depth, while garlic powder and onion powder provide savory notes. Dried oregano and chili powder add a touch of warmth and complexity. Feel free to adjust the spices to your liking. For example, you can add a pinch of cayenne pepper for extra heat, or a dash of cumin for a more earthy flavor.

Avocado:

The avocados should be ripe but not too soft. They should yield slightly to gentle pressure. If the avocados are too hard, they won’t have the creamy texture that is essential for the salsa. If they are too soft, they will be mushy and difficult to dice. To prevent the avocado from browning, toss it with lime juice as soon as you dice it.

Corn:

Fresh corn on the cob is the best option for this recipe, but you can also use frozen corn kernels if fresh corn is not available. If using frozen corn, thaw it completely before adding it to the salsa. Grilling the corn adds a smoky flavor that complements the other ingredients, but you can also boil, sauté, or even microwave the corn.

Red Onion:

Red onion adds a sharp, pungent flavor to the salsa. If you find the red onion too strong, you can soak it in cold water for about 10 minutes before adding it

Conclusion:

This Steak Avocado Corn Bowl isn’t just another recipe; it’s a vibrant explosion of flavors and textures that will leave you craving more. The tender, perfectly seared steak, the creamy avocado, the sweet bursts of corn, all harmonizing beautifully in a single bowl – it’s a culinary experience you simply can’t miss. I truly believe this recipe is a must-try for anyone looking for a quick, healthy, and incredibly satisfying meal.

What makes this bowl so special? It’s the simplicity of the ingredients combined with the depth of flavor. The steak provides a rich, savory base, while the avocado adds a luxurious creaminess that perfectly complements the sweetness of the corn. A squeeze of lime juice brightens everything up, creating a symphony of tastes that will tantalize your taste buds. Plus, it’s packed with protein, healthy fats, and essential nutrients, making it a guilt-free indulgence.

But the best part? This recipe is incredibly versatile! Feel free to experiment with different variations to suit your preferences. For a spicier kick, add a pinch of chili flakes or a drizzle of sriracha. If you’re a fan of cheese, crumbled cotija or feta would be a delicious addition. You could also swap out the corn for black beans or add some grilled bell peppers for extra color and flavor.

Serving Suggestions:

* Enjoy it as a light lunch or a satisfying dinner.
* Serve it with a side of tortilla chips for scooping.
* Turn it into a salad by adding a bed of mixed greens.
* Make it a party appetizer by serving it in small cups.
* For a vegetarian option, replace the steak with grilled halloumi or tofu.

I’ve personally made this steak avocado corn bowl countless times, and it’s always a hit. It’s perfect for busy weeknights when you need a quick and easy meal, or for weekend gatherings when you want to impress your friends and family. It’s also a great way to use up leftover steak or grilled vegetables.

Don’t be afraid to get creative and customize the recipe to your liking. The possibilities are endless! The key is to use fresh, high-quality ingredients and to have fun in the kitchen.

I’m so confident that you’ll love this recipe as much as I do. It’s a guaranteed crowd-pleaser that’s both delicious and nutritious. So, what are you waiting for? Grab your ingredients and get cooking!

I’m eager to hear about your experience with this recipe. Did you make any modifications? What did you think of the flavors? Share your photos and comments in the section below. Let’s create a community of food lovers who appreciate the simple joys of a delicious, homemade meal. I can’t wait to see your creations! Happy cooking!

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