Description
This Flank Steak Avocado Rice Bowl features marinated flank steak, fluffy jasmine rice, and a colorful array of fresh toppings, making it a delicious and visually appealing meal. Ideal for quick weeknight dinners or gatherings, it combines savory flavors with vibrant ingredients for a satisfying dish.
Ingredients
Scale
- 1 lb flank steak
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup jasmine rice
- 2 cups water or beef broth
- 1 ripe avocado, sliced
- 1 cup cherry tomatoes, halved
- 1 cup corn (fresh, frozen, or canned)
- 1/2 cup black beans, rinsed and drained
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1/2 teaspoon chili powder (optional)
- 1/4 cup feta cheese or cotija cheese (optional)
Instructions
- Let the flank steak sit at room temperature for 20-30 minutes.
- In a small bowl, mix olive oil, minced garlic, ground cumin, smoked paprika, salt, and pepper to create a marinade.
- Rub the marinade over the flank steak, ensuring it’s well coated. Marinate for at least 30 minutes or up to 2 hours in the refrigerator.
- Preheat your grill or skillet over medium-high heat, ensuring it’s well-oiled.
- Cook the flank steak for 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness (130°F for medium-rare).
- Remove the steak from heat and let it rest for 10 minutes before slicing against the grain into thin strips.
- Rinse 1 cup of jasmine rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice and 2 cups of water or beef broth, adding a pinch of salt.
- Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes.
- Remove from heat and let it sit covered for another 5-10 minutes.
- Fluff the rice with a fork before serving.
- Slice the avocado and prepare the corn (grill fresh corn, thaw frozen, or drain canned).
- Rinse and drain the black beans.
- Chop the fresh cilantro and halve the cherry tomatoes.
- Place a scoop of jasmine rice at the bottom of your bowl.
- Layer the sliced flank steak on top of the rice.
- Add the sliced avocado, fanning it out for presentation.
- Sprinkle halved cherry tomatoes, corn, and black beans over the top.
- Drizzle lime juice over the bowl.
- Optionally, sprinkle chili powder for extra flavor.
- Top with chopped cilantro and crumbled feta or cotija cheese if desired.
Notes
- For a spicier kick, consider adding jalapeños or a hot sauce of your choice.
- This recipe is versatile; feel free to swap out ingredients based on your preferences or what you have on hand.
- Prep Time: 30 minutes
- Cook Time: 20 minutes