Description
Juicy steak, creamy avocado, sweet corn, and vibrant veggies come together in this protein-packed bowl that feels like summer in every bite. Balanced, customizable, and naturally gluten-free, it’s the kind of meal that works for weeknight dinners, meal prep, or a relaxed lunch with friends.
Ingredients
1 lb flank steak
2 ripe avocados, sliced
1 cup corn kernels (fresh, frozen, or canned)
1 cup cherry tomatoes, halved
1 cup cooked quinoa or brown rice
1 small red onion, diced
Juice of 1 lime
2 tbsp olive oil
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Optional: hot sauce or salsa for extra kick
Instructions
Marinate the steak: Rub flank steak with olive oil, cumin, chili powder, salt, and pepper. Let sit at room temp for 20–30 minutes.
Grill or sear steak over medium-high heat for 4–5 minutes per side (for medium-rare). Rest for 10 minutes, then slice thinly across the grain.
While the steak rests, prepare the base: Layer bowls with quinoa or rice, corn, tomatoes, avocado, and red onion.
Top with steak slices, a squeeze of lime juice, fresh cilantro, and optional hot sauce or salsa.
Serve immediately, warm or chilled—it’s great either way.
- Prep Time: 20 minutes
- Rest Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 460 / Serving
- Fat: 25g / Serving
- Carbohydrates: 28g / Serving
- Fiber: 7g / Serving
- Protein: 28g / Serving