Description
Delicious and hearty flank steak and quinoa bowl topped with fresh vegetables and avocado.
Ingredients
Scale
- 1 pound flank steak or sirloin
- 2 ripe avocados
- 2 cups fresh corn on the cob or canned/frozen corn
- 1 cup brown rice or quinoa
- 1 bell pepper
- 1 cup cherry tomatoes
- 1 red onion
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2 tablespoons lime juice
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup fresh cilantro or parsley (for garnish)
- 1/2 cup feta cheese (optional)
- 1/2 cup sour cream (optional)
Instructions
- Start by chopping your vegetables: dice the bell peppers, halve the cherry tomatoes, and finely chop the red onion. Set aside.
- Season the steak with salt, pepper, cumin, and paprika. Heat a grill or skillet over medium-high heat. Cook the steak for about 4-5 minutes on each side for medium-rare. Adjust the time based on your desired doneness. Remove from heat and let it rest for a few minutes before slicing.
- If using fresh corn, grill or boil it until tender. Once cooled, cut the kernels off the cob. If using canned or frozen corn, simply heat it through.
- Follow the package instructions to cook your rice or quinoa. For added flavor, you can cook it in vegetable or chicken broth.
- In a large bowl, layer the cooked rice or quinoa, followed by the corn, diced vegetables, and sliced steak. Top with avocado slices and a drizzle of lime juice.
- Add fresh cilantro or parsley for a pop of color and flavor. You can also sprinkle some feta cheese or a dollop of sour cream if you’d like.
Notes
- Feel free to customize the vegetables based on your preference.
- This recipe can be made with grilled chicken or tofu for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg