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Savor the Flavor with a Steak Avocado Corn Bowl Delight

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Learn how to make delicious Steak Avocado Corn Bowl. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 pound flank steak or skirt steak, trimmed
  • 1 tablespoon olive oil, plus more for cooking
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • 2 cups fresh or frozen corn kernels
  • 1 large ripe avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup finely chopped red onion
  • 1/4 cup fresh cilantro leaves, roughly chopped
  • Juice of 1 lime
  • Optional: 1 small jalapeño, seeded and minced (for a little heat)
  • Optional: 1/2 cup cooked black beans, rinsed and drained (to add more protein and fiber)

Substitution tips: If flank or skirt steak isn’t your favorite, a sirloin or even a well-marbled ribeye works beautifully here. For corn, fresh is best in summer, but frozen kernels thawed quickly in a hot pan work just as well. If you want a dairy twist, a sprinkle of crumbled queso fresco or feta adds a lovely tang.

Instructions

  1. Start by patting your steak dry with paper towels. This helps get a good sear. Season both sides generously with salt, black pepper, smoked paprika, and cumin — spices that bring a smoky, earthy warmth reminiscent of those hickory fires Mama Lu used for Sunday roasts.
  2. Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Add a tablespoon of olive oil and swirl to coat. When the oil shimmers and just starts to smoke, lay your steak in the pan. Let it sear without moving for about 4 minutes to build that crust.
  3. Flip the steak and cook for another 3-4 minutes for medium rare, or longer if you prefer it more done. Remember, steaks continue to cook while resting, so take it off the heat just before your preferred doneness.
  4. Transfer the steak to a cutting board and tent with foil. Let it rest for 5-10 minutes; this keeps all the juices locked inside — a trick Mama Lu swore by for every roast and steak.
  5. While the steak rests, add a drizzle of olive oil to the same pan and toss in the corn kernels. Sauté for 3-5 minutes, stirring occasionally, until the corn is golden and slightly charred. This step adds a subtle sweetness and smoky depth.
  6. In a medium bowl, combine the diced avocado, cherry tomatoes, red onion, cilantro, lime juice, and jalapeño if using. Toss gently to mix, seasoning with a pinch of salt to taste.
  7. Slice your rested steak thinly against the grain. This keeps the meat tender and easy to chew — a simple but important detail Mama Lu always reminded me of when carving roasts.
  8. To assemble, divide the sautéed corn between two bowls. Top with sliced steak and spoon over the avocado and tomato mixture. Garnish with extra cilantro if you like, and serve immediately.

Find it online: https://claracooking.com/steak-avocado-corn-bowl/