Ingredients
Scale
- 1 lb flank steak
- 2 ripe avocados
- 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 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Marinate the flank steak by mixing olive oil, cumin, chili powder, salt and pepper; rub it on the meat and let it sit for at least 30 minutes.
- Preheat the grill or skillet over medium-high heat.
- Cook the marinated steak for about 4-5 minutes on each side until desired doneness.
- Let the steak rest for 10 minutes before slicing against the grain.
- Cook corn (grill fresh or sauté frozen/canned), and prepare cherry tomatoes and red onion.
- Slice avocados and drizzle with lime juice.
- Assemble bowls starting with quinoa or brown rice as base; layer sliced steak, corn, veggies, and avocado slices.
- Drizzle with additional lime juice before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling/Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 590
- Sugar: 4g
- Sodium: 420mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 36g
- Cholesterol: 80mg