Ingredients
Scale
- 1 lb flank steak
- 2 ripe avocados
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 2 cups cooked quinoa or brown rice
- 1 small red onion, diced
- 1 lime, juiced, plus extra wedges
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
- Hot sauce or salsa, optional
Instructions
- In a small bowl, combine olive oil, cumin, chili powder, salt, and pepper. Rub onto flank steak and marinate at least 30 minutes.
- Grill or sear steak 4–5 minutes per side until desired doneness (130°F medium-rare, 145°F medium). Let rest 10 minutes.
- Prepare corn: grill fresh corn 10 minutes, sauté frozen corn 5–7 minutes, or drain canned corn.
- Slice cherry tomatoes, dice red onion, and slice avocados, drizzling with lime juice immediately.
- Slice rested steak against the grain into thin strips.
- Assemble bowls: 1/2 cup quinoa or rice per serving, top with steak, corn, tomatoes, red onion, and avocado. Garnish with cilantro and optional hot sauce.
- Serve immediately.
Notes
- Store leftovers in airtight containers for up to 3 days, keeping avocado separate if possible.
- Reheat steak gently over medium-low heat 1–2 minutes per side.
- Recipe can be customized with grilled chicken, shrimp, or portobello mushrooms instead of steak.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilled/Skillet
- Cuisine: American, Mexican-Inspired, Tex-Mex